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Chocolate Cream Cheese Frosting
Yield: 6 cups
This chocolate cream cheese frosting is decadent and delicious. It is made with semisweet chocolate and dark cocoa powder for intense chocolate flavor. The frosting is not overly sweet, pipes beautifully, and is perfect for frosting cakes and cupcakes.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 8 oz (227 g) cream cheese room temperature
- 6 cups (720 g) powdered sugar
- 1 cup (180 g) semisweet chocolate chips melted and cooled
- ½ cup (43 g) dark cocoa powder
- 1 tbsp (13 g) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until it is smooth and creamy.
- Add in the powdered sugar and mix on low speed until it is fully combined with the butter. Then, add in the melted and cooled semisweet chocolate, dark cocoa powder, vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
- Turn the mixer speed to medium and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
Notes
- Store the frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. To use, bring the frosting to room temperature and rewhip until it is smooth and creamy.
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