Chocolate Cream Cheese Frosting
User Reviews
5
Chocolate Cream Cheese Frosting
Description
This frosting recipe starts by beating softened butter and cream cheese until creamy and lump-free. Vanilla extract and salt are added for flavor depth before gradually incorporating powdered sugar on a low mixer setting to maintain smoothness. Cocoa powder is folded in to provide the chocolate component, resulting in a balanced sweet and tangy chocolate frosting. The texture is smooth and spreadable, making it suitable for decorating cooled baked goods like cakes or cupcakes. The recommended method to achieve lump-free frosting includes sifting powdered sugar and cocoa powder if a fine texture is desired, especially when piping with a small tip.
The frosting combines mild sweetness with the slight tang of cream cheese and cocoa’s richness, offering a versatile topping that enhances chocolate-flavored desserts. It holds well at room temperature and can be stored refrigerated if necessary.
Ingredients
- ½ cup butter unsalted, softened
- 8 oz cream cheese brick-style, not spreadable, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups powdered sugar
- ½ cup cocoa powder natural
Instructions
- Combine the butter and cream cheese in a large bowl and, using an electric mixer or a stand mixer to beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Add cocoa powder and beat until well-incorporated into the frosting -- be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
- Frost completely cooled cake or cupcakes.
Notes
- Sift powdered sugar and cocoa powder before mixing to prevent lumps, especially useful when piping with small decorating tips.
- Use brick-style cream cheese softened to ensure smooth texture without lumps.
- Apply frosting to cooled baked goods to prevent melting or sliding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes or 1 8" or 9" 2-layer cake
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1/24 batch | |
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 56mg | 2% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 245IU | 5% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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