This chocolate cream cheese frosting is thick, creamy,
silky smooth, and not too sweet. It pipes beautifully onto cupcakes or
cakes and is surprisingly easy to make.
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 1-2 tablespoons whipping cream as needed
Instructions
- In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
- Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
- In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
- With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
- Once it’s almost combined turn the mixer up to medium speed & continue beating until combined.
- If
the frosting seems too thick or sweet, optionally add in 1-2
tablespoons of whipping cream. If it isn’t sweet enough mix in a little
more powdered sugar, about 1/4 cup at a time. - Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.
Notes
*Store
frosted cakes & cupcakes in an airtight container at room
temperature for up to 1 day, or in the fridge for up to 3 days. If your
kitchen is warm, I recommend storing in the fridge.
**Leftover
frosting can be put in an airtight container and frozen. Thaw in the
fridge and then beat again to soften before decorating cakes &
cupcakes