• Leave the butter and cream cheese out for 1 hour, to come to room temperature. Or, if you don't have the time, soften them in microwave using the appropriate setting.

Melt the chocolate (15 min)

• Put water in the bottom part of the double boiler and heat it on the stove on high
• Put the unsweetened chocolate in the top part of the double boiler
  2 oz unsweetened chocolate
• When the water starts to steam, turn the oven to low
• Push the chocolate around with the rubber spatula as it starts to melt
• Keep doing that until the chocolate is fully melted
• While that's melting, put all of the other ingredients into the medium bowl: powdered erythritol or sugar, cream cheese, milk, butter, cocoa powder, and 1.5 tsp vanilla extract
  12 oz powdered sugar or powdered erythritol, 8 oz cream cheese, ½ cup whole (3.5%) milk, 2 oz butter, 2 oz cocoa powder, 1-½ tsp vanilla extract

Mix the frosting (5 min)

• Pour the melted chocolate on top of the other ingredients in the medium bowl
  2 oz unsweetened chocolate
• With the mixer on medium, mix it all for a couple of minutes, until well-mixed
• If you want the frosting thinner, add more milk, in 2 tbsp increments. If you want it thicker, add more sugar, in 2 oz increments.
• Put the frosting on your cake, or cover and refrigerate for up to a week