Chocolate Cream Cheese Frosting Recipe
A rich and velvety chocolate cream cheese frosting, ideal for embellishing one two-layer 8" or 9" cake, generously covering a dozen cupcakes, or moderately icing two dozen. The smooth blend ensures a decadent touch to your baked delights.
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Ingredients
- ½ cup 50 g natural cocoa powder
- 8 oz 226 g brick-style cream cheese, softened (not the spreadable type)
- 3 ½ cups 440 g powdered sugar*
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup 113 g unsalted butter, softened
Instructions
- In a large mixing bowl, beat together the softened butter and cream cheese with a hand mixer or stand mixer until the texture is smooth, lump-free, and cohesive. Incorporate the vanilla extract and salt, stirring thoroughly to blend the flavors. Reduce the mixer speed to low and slowly integrate the powdered sugar, continuing until the mixture is entirely uniform. Introduce the cocoa powder and beat until fully absorbed into the frosting, ensuring to scrape the bowl’s sides and base for complete amalgamation. Apply to fully cooled cakes or cupcakes as desired.
Notes
For optimal piping results, especially with fine tips, sift both powdered sugar and cocoa powder post-measurement to eliminate clumps. The frosting in the photos was applied using an Ateco 848 piping tip.