Chocolate Cream Cheese Frosting

Freezing chocolate cream cheese is thick, soft, soft, and not too sweet. This pipes beautifully into a bowl or cake cake and is very easy to make. Chocolate frosting cream cheese is thick, soft, silky smooth, and not too sweet. Pipe beautifully on cupcakes & cakes

If you don't like overly sweet frosting - then this chocolate cream cheese frosting is the perfect buttercream recipe for you. Creamy cheese adds a delicious and super creamy flavor with a rich chocolate flavor. Delicious in vanilla or chocolate cake, and very suitable for pipes or decoration with a knife.

There is something about this chocolate cream cheese frosting that tastes almost like chocolate pudding - and I have to say, it's really delicious

How to Make Creamy Chocolate Cheese Frosting
Let's talk specifically - huh? For this recipe, you need to:

• 1/2 cup unsalted butter (1 stick)
• 8 ounces of full fat cream cheese
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/2 cup of cocoa powder - I prefer Dutch cacao process
• 3 cups of powdered sugar
• 1-2 tablespoons of whipping cream, as needed

In a large bowl using an electric mixer, shake the butter until it expands. This will take around 2-4 minutes. You want butter to be room temperature before starting, but it's definitely not melty. Then mix the cream cheese. I always mix cream cheese after butter because it helps prevent freezing so it's not too thin. Then mix vanilla & salt extract.

From there, shake the cocoa powder and powdered sugar to remove the lump. With the mixer at low speed, slowly start mixing chocolate & powdered sugar into the butter mixture. I usually add about 1 cup at a time. After everything is combined, raise the mixer to high speed and whip for about one minute.

A step-by-step guide on how to make chocolate cheese frosting cream. Easy, soft & perfect for cupcakes or cakes. It's time to taste a little. If the freezing is too thin, mix a little more sugar powder about 1/4 cup at a time. If you feel the freezing is a little thick or too sweet - add 1 spoon whipping cream at a time.

When you finish freezing it must be thick, soft & perfectly shiny. Chocolate cream cheese frosting recipe: easy, soft & great for cupcakes

Questions About Making Frosting:
How many freezes is this recipe? This recipe produces about 3 cups of chocolate cream cheese frosting. Enough to decorate:

18 cupcakes with lots of frosting (like the picture) or about 24 cupcakes if you freeze them with a knife.
9 × 13 inch cake with the top and sides, or just the top with a thick layer
3-layer 8-inch cake with a thin layer of frosting
2-layer 8-inch or 9-inch cakes
for 12 cupcakes, you can get half of the recipe and decorate with a knife or keep the same recipe and have a few additions (if decorating with a pipe bag)
Can I use salted butter? Yes. However, I recommend removing salt from the recipe.

material

• 1/2 cup unsalted butter softened to room temperature
• The 8-ounce cream cheese softens
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/2 cup of cocoa powder
• 3 cups of powdered sugar
• 1-2 tablespoons of whipping cream as needed

Instructions

In a large bowl shake the butter with an electric mixer until it expands (about 2-3 minutes).

Beat the cream cheese evenly. Then add vanilla & salt extract.

In a separate bowl sift with cocoa powder & powdered sugar. Beat gently.

With a mixer at low speed, carefully beat cocoa & powder sugar into the butter mixture.

Once almost combined, rotate the mixer to medium speed & continue to shake until combined.

If freezing appears too thick or sweet, add 1-2 tablespoons of whipped cream. If it's not sweet enough, mix in a little powdered sugar, about 1/4 cup at a time.

Transfer the frosting to the pipe bag to decorate the cupcakes (I use 1M tip), or frost with a flat knife.

Recipe notes

* Store frosted cakes & cupcakes in airtight containers at room temperature for up to 1 day, or in the refrigerator for up to 3 days. If your kitchen is warm, I suggest storing it in the refrigerator.

** Residual frost can be put in an airtight container and frozen. Melt in the refrigerator and shake again to soften before decorating the cake & cupcake

Subscribe to receive free email updates: