Frosting to improve hips - Chocolate Buttercream Frosting

Yes, a butter frosting. Usually for this type of recipe an unsalted butter is recommended, but I like to use salted - I always find that salt improves flavour, even when it's a sweet. Although I have made this by hand, I prefer to use an electric mixer to cream the butter. All I'm saying is that, in a pinch, you can beat the butter with a wooden spoon by hand; it may in fact offset a bit the calories...

NOTE: you can choose how sweet you want your frosting by playing with the quantity of icing sugar. Two cups may be a bit skimpy and create a bitter-sweet chocolate frosting, but I find four cups way too sweet. I recommend you start at 2 cups and add to taste after that.

ANOTHER NOTE: It's best to sift light powders like cocoa and icing sugar after measuring - the measuring process can compact it again and cause it to lump.

YET ANOTHER NOTE: Notice that the darkness of the chocolate frosting will lighten depending on two things: 1) how much sugar you use and 2) how long and how vigorously you beat the mixture (especially if you use an electric mixer).

1 cup (8oz/228gr) softened salted butter

1⁄3 cup (2.8oz/78g)crème fraîche

1 Tbsp. vanilla

1 cup Dutch processed or de-bittered cocoa powder, sifted after measuring

2 to 4 cups (1 cup = 5.1oz/145g) icing sugar, sifted after measuring

1. Beat butter until creamy (it will become pale, almost white).
2. Blend in crème fraîche and vanilla; beat until very smooth.
3. Add the cocoa and icing sugar.
4. Beat on high until smooth, no longer than 45 seconds or depending on the colour you want.