Chile-Chocolate Buttercream

INGREDIENTS

• 5 stick unsalted butter, softened
• 1 pound powdered sugar, sifted
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1 tsp ancho chile powder
• 1/2 tsp cayenne pepper
• 5 oz bittersweet chocolate, melted and cooled
• 5 oz white chocolate, melted and cooled

INSTRUCTIONS

1. Beat the butter until creamy in a standing mixer fitted with a paddle.
2. Beat in the powdered sugar at low-speed.
3. Increase the speed to high and beat until fluffy about 2 min longer, scraping down the side of the bowl.
4. Beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne at low-speed.
5. Gradually beat in the bittersweet and white chocolate.
6. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat 3 min longer until light.
7. Vigorously beat the buttercream using a wooden spoon for 30 seconds to deflate any air bubbles.

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Notes:  Think Spicy Mexican Hot Chocolate.  This will frost a (spice) cake so plan accordingly or adjust ratios.