Chocolate Cream Cheese Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz. full fat cream cheese softened to room temp.
3/4 cup butter, softened to room temp.
4 1/2 cup confectioner sugar
2/3 cup unsweetened cocoa powder
1 tbsp. vanilla
1-2 TBSP milk or cream, as needed
pinch of salt
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Directions: |
Directions:In a large bowl using a hand-held 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 and 1/2 the confectioners sugar. Add the rest of the confectioners’ sugar, cocoa powder, vanilla extract, and salt and beat on medium-high speed until combined and creamy (about 2 min.) Add 1 Tablespoon of milk, if desired.
Refrigerate 15 min. Whip again. If it gets too soft to pip, refrigerate a few minutes, then pipe. |
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Number Of
Servings: |
Number Of
Servings:4-5 cups, enough to frost 18-24 cupcakes or one 9×13-inch sheet cake |
Personal
Notes: |
Personal
Notes: Make Ahead Instructions: 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.
Cream Cheese: Make sure you’re using the blocks of cream cheese, not cream cheese spread. They’re typically sold in 8 ounce blocks, so you’ll need 1 and 1/2 blocks.
Tip for Piping Cream Cheese Frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
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