Though I am not a huge sweets fan, I would say that frosting is perhaps the biggest exception to that rule. Well, that and puppy chow. Both of those treats are my absolute weakness. I certainly wouldn’t object to being left alone with a bowl of frosting and a spoon. This Chocolate Cream Cheese Frosting is perfect for my frosting weakness. It takes my delicious cream cheese frosting recipe to new chocolatey heights. You will love this simple recipe, and we have links for several desserts that it would be perfect on at the bottom of the post right above the recipe card.
Frosting Tips and Tricks
If the frosting seems too thick, add a little more milk. If it seems too thin, add more powdered sugar until it is the consistency you like. Once all the ingredients are added to the mixer, whip at high speed for a couple of minutes until the frosting is fluffy.
Storing Frosting
Because of the cream cheese, this frosting should be kept in the refrigerator. It can be used right away or made ahead of time. I don’t like cold cupcakes, so I recommend storing the frosting separately from the cupcakes and frosting them right before you want to serve them. It can be stored in an airtight container for up to one week. You may need let it come to room temperature and whip it a bit to fluff it up if it has been sitting in the refrigerator.
Cream cheese: For best results, I suggest you use a brand-name block of cream cheese, like Philadelphia. It is also important to use full-fat cream cheese. Butter: Combined with the cream cheese, butter creates the best, most rich frosting. It is absolutely crucial that the butter and cream cheese are at room temperature. Powdered sugar: Gives the frosting its sweetness and fluffy texture. Cocoa powder: Where the frosting gets its rich chocolatey flavor. Vanilla extract: Adds the perfect layer of sweetness to balance the chocolate and prevent the frosting from being too bitter. Salt: Adding salt to recipes helps enhance the flavor of all the other ingredients, in desserts as well as savory recipes. We are adding just a pinch here to the frosting and it is the perfect final touch.
Room-temperature butter is the perfect balance and results in the best cream cheese frosting. Here are a few things to keep in mind with room-temperature butter.
It will still feel cold to the touch. You should be able to easily dent it with a finger, but not be able to push your finger going all the way through. Do not microwave the butter to warm it up. The outside of the butter will melt while the inside of the stick of butter will still be too cold. To achieve room temperature butter quickly, cut the stick of butter into one-inch pieces and leave them on the counter for 30 minutes.
If you are making a layered cake, I would recommend doubling the recipe so that you have plenty for the layers and to cover the outside of the cake. If you make this chocolate cream cheese frosting recipe, please let me know what you think by leaving a comment below!
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