I have a really delicious Chocolate Cream Cheese Frosting recipe ready for you.
It’s SOOOOO creamy and as usual for my recipes, not too sweet.
Use this chocolate cream cheese frosting on your cupcakes, to frost your cakes or as a frosting for your sheet cake. I promise you it’s to die for this recipe for Chocolate Cream Cheese Frosting. This is actually a frosting that I could eat from the bowl with a spoon.
I love when I can taste all of the ingredients and not just a lot of sweetness. Try this frosting recipe and you will not regret it.
When I whip up a cream cheese frosting I don’t use light products, because it will make the frosting too runny. I always use the “spreadable” cream cheese. I dont think that we have cream cheese in brick-style here in Denmark, so I dont know the difference. But the spreadable works fine in this frosting recipe.
A chocolate frosting is delicious with almost any cake or cupcake. Use it with a vanilla cake or perhaps a chocolate cake, chocolate with chocolate is not that bad. A banana cake would also be fantastic with my chocolate cream cheese frosting.
Ingredients for chocolate cream cheese frosting
(Makes enough frosting for 20 cupcake swirls or frosting for a 10 in. cake)
250 g/ 1 stick butter
150 g/ 1 + 1/3 cup icing sugar/powdered sugar
25 g/ 1/4 cup unsweetened cocoa powder
400 g/ 1 + 3/4 cup cream cheese
200 g dark chocolate (I use a 60 %)
2 teaspoons vanilla extract
Make sure that all the ingredients are at room temperature.
- Melt the chocolate and set a side to cool.
- Beat the butter soft and creamy in a stand mixer or with an electric mixer. We dont want any butter lumps in our frosting.
- Add icing sugar and cocoa powder to the butter, carefully so you don’t end up with cocoa and icing sugar dust all over your kitchen. Beat it well together.
- Add the cream cheese and beat until it is also well incorporated in the frosting.
- Add the melted chocolate and continue beating, until you have a nice smooth and creamy chocolate frosting.
Put your cream cheese frosting in a piping bag or frost your cake immediately from the bowl. If you don’t want to use the frosting right away, you can put it in the refrigerator for later use. Just remember to whip it up before you use it.
One of my favorite frosting recipes
I love when my chocolate frosting gets its flavor from real melted chocolate and not just cocoa powder. It just gives the frosting a more intense taste of chocolate, of course depending on what kind of chocolate you are using. I love Callebaut chocolate and I use it every time a recipe calls for a dark chocolate.
I would think, that you can keep this frosting for a week in the refrigerator in an airtight container. You can also freeze it for at least a couple of months.