Easy Chocolate Frosting

1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream (evaporated milk works, too)
1/2 cup butter (1 stick)
1 and 1/2 cups powdered (confectioners) sugar (NOT sifted)

Combine the chips, cream and butter in a saucepan.  Melt them together over very low heat, stirring constantly.  When everything is melted, turn off the heat and move the pan to a cold burner.  Stir everything smooth with a wooden spoon or a heat-resistant spatula.  (Alternatively, you can melt the chocolate chips with the cream and the butter in a microwave-safe bowl for 1 minute on HIGH.  Stir to see if everything's melted and if it's not, heat it in 30-second increments until it is.)

Measure the powdered sugar, packing it down in the cup when you do so.  Place it in a bowl large enough to also hold the chocolate mixture.

Give the chocolate mixture in the saucepan a final stir and then pour it over the powdered sugar.  Do this fast and all at once.  Start stirring immediately and mix until the frosting is smooth.  This frosting will look "runny," but don't worry.  It'll harden up when the butter solidifies.  If it hardens too much, just heat it very gently over low heat on the stove top, or if you made it in the microwave,  heat it again on HIGH for 20 seconds or so.

Yield:  This frosting should frost 2 to 3 dozen cookies, or a small cake.