Description
This chocolate cream cheese frosting is rich and creamy, perfect for cakes and cupcakes.
Ingredients
Scale
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 2/3 cup (55g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon pure vanilla extract
- 1–2 Tablespoons milk or heavy cream
- pinch salt
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
- Beat in the butter until combined.
- Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy.
- Add 1 more Tablespoon of milk to slightly thin out, if desired.
- Taste, then add another pinch of salt if desired.
- 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 for a few seconds so it’s creamy again.
Notes
- For a smoother consistency, ensure that the cream cheese and butter are at room temperature before mixing.
- Adjust the thickness by adding more or less milk as needed.
- Prep Time: 15 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg