This Chocolate Cream Cheese Frosting Recipe is silky smooth, soft and fluffy, and perfect for piping onto cupcakes or layering between a chocolate cake.
CHOCOLATE CREAM CHEESE FROSTING RECIPE
1 Stick / 1/2 Cup / 113g Butter
8oz / 225g Cream Cheese
3 Cups / 375g Powdered Sugar / Icing Sugar / Confectioners Sugar
1/2 Cup / 50g Unsweetened Cocoa Powder
1 tsp Vanilla Extract
In the bowl of a stand mixer or a large bowl if you are using a hand mixer add the room temperature butter. Beat on medium speed for about 2-3 minutes with the beater attachment. The butter should turn light and creamy and almost doubled in volume.
Turn the mixer off and add the room temperature cream cheese, Mix again for a further minute or two until the cream cheese and butter is well combined.
Turn the mixer off and add the sugar and cocoa powder to the bowl. Watch out here as you will end up with a bit of a sugar cloud!
Turn the mixer back on to a low speed to incorporate the sugar and cocoa powder. It will look very clumpy and dry at first until the sugar has been combined.
With the mixer on low slowly add half of the milk. If you are piping the chocolate cream cheese frosting you will want it thicker than if you are spreading it over a cake. You can always add more milk to thin it out but it’s really hard to thicken it up.
Turn the mixer off and use a rubber spatula to scrape down the sides of the bowl. Add the vanilla extract.
Turn the mixer back on to a medium speed and beat for a further 1-2 minutes or until the frosting is light and fluffy.
Cover the bowl the frosting is in and place it into the fridge for up to 5 days. Before using the frosting let it come up to room temperature and beat for a few minutes.
To freeze the frosting place it into an airtight container or freezer bag and place it into the freezer for up to 3 months. When you are ready to use the frosting let it defrost fully at room temperature before beating it for a few minutes before using.
The frosting can be kept in the fridge for up to 5 days or frozen for up to 3 months.