Chocolate Cream Cheese Frosting is the perfect combination of tangy cream cheese and rich cocoa. It’s smooth, decadent, and easy to whip up, making it a favorite for elevating any dessert. Whether you’re frosting a cake, piping on cupcakes, or spreading it over brownies, this frosting adds a luxurious finish every time.
Equipment:
- Mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
Ingredients:
- 8 oz (1 block) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream or milk (optional, for desired consistency)
Instructions:
- Cream the Base:
In a large mixing bowl, beat the softened cream cheese and butter together with a mixer on medium speed until smooth and fluffy, about 2 minutes. - Add Dry Ingredients:
Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated to avoid a mess. - Flavor and Smooth:
Add the vanilla extract and salt. Increase the speed to medium-high and beat until the frosting is creamy and well combined. - Adjust Consistency (Optional):
If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. Beat for an additional minute for extra fluffiness. - Use or Store:
Use the frosting immediately to frost cakes or cupcakes. If not using right away, store it in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip before using.
Presentation Ideas:
- Pipe swirls of frosting on cupcakes using a star tip for a professional finish.
- Spread a thick layer over brownies and sprinkle with chocolate shavings.
- Use as a filling and topping for layer cakes.
Tips:
- Ensure both the cream cheese and butter are softened for a smooth, lump-free frosting.
- Sift the powdered sugar and cocoa powder to avoid clumps in the frosting.
- Chill the frosting slightly if it becomes too soft while decorating.
This Chocolate Cream Cheese Frosting is a chocolate lover’s dream—tangy, rich, and velvety smooth. It’s the ideal companion for a variety of desserts, bringing out the best in every bite. Whip it up and take your treats to the next level!
Chocolate Cream Cheese Frosting Recipe
Rich, creamy, and perfectly sweet, this Chocolate Cream Cheese Frosting is the ultimate topping for cakes, cupcakes, and brownies.
Equipment
- Mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
Ingredients
- 8 oz 1 block cream cheese, softened
- 1/2 cup unsalted butter softened
- 3 1/2 cups powdered sugar sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 –3 tablespoons heavy cream or milk optional, for desired consistency
Instructions
- Cream the Base:
- In a large mixing bowl, beat the softened cream cheese and butter together with a mixer on medium speed until smooth and fluffy, about 2 minutes.
- Add Dry Ingredients:
- Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated to avoid a mess.
- Flavor and Smooth:
- Add the vanilla extract and salt. Increase the speed to medium-high and beat until the frosting is creamy and well combined.
- Adjust Consistency (Optional):
- If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. Beat for an additional minute for extra fluffiness.
- Use or Store:
- Use the frosting immediately to frost cakes or cupcakes. If not using right away, store it in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip before using.
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