Plain cream cheese frosting tastes overwhelming until you don’t try the chocolate cream cheese frosting. It is silky, undeniably creamy and the flavor is unconditionally delicious.
The main difference between normal cream cheese and chocolate cream cheese frosting is that chocolate cream cheese frosting is –
1. it’s silky smooth
2. and pipe-able with your favorite piping tips
3. it’s rich and easily spreads
4. and creamier than any chocolate frosting you’ve had before
Put the frosting in a piping bag and refrigerate it for 30 minutes before piping.
1. Chocolate Zucchini Cake
2. Yellow Sheet Cake
3. Chocolate Caramel Coconut Cupcakes
4. Marble Cake
5. Triple Chocolate Cake
6. Super Moist Chocolate Cupcakes
1. 12 ounces (335g) full fat cream cheese, softened to room temperature*
2. 3/4 cup (175g) unsalted butter, softened to room temperature
3. 3 and 1/2 cups (420g) confectioners’ sugar
4. 2/3 cup (52g) cocoa powder
5. 1 teaspoon pure vanilla extract
6. 1–2 Tablespoons milk or heavy cream
7. A pinch salt
1. Using a hand mixer, beat the cream cheese for 1 minute on high speed until it is creamy and smooth. Add the butter and beat a little.
2. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy.
3. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
4. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting or a few seconds so it’s creamy again.
Happy Baking!
Make sure you are using the cream cheese block and not the cream cheese spread.