This frosting is delicious, and it spreads beautifully thanks to the cream cheese, which lends an ultra-smooth finish to your cake. As a bonus, the tartness of the cream cheese cuts straight through the rich sweetness of the cake in the most delightful way. Beat down the frosting with a wooden spoon before spreading on your cake to knock out any extra air bubbles. This frosting would also be great with cupcakes or on a classic yellow cake.

Chocolate–Cream Cheese Frosting

(8-ounce) packages cream cheese,

unsalted butter (8 ounces), softened

vanilla extract

sugar

cocoa

kosher salt

Beat cream cheese, butter, and vanilla with a stand mixer fitted with the paddle attachment on medium speed until creamy, 2 to 3 minutes. 


Whisk together powdered sugar, cocoa, and salt in a medium bowl. Gradually add to cream cheese mixture, beating on low speed just until blended after each addition. Increase speed to medium, and beat until light and fluffy, 1 to 2 minutes.


Want to make this or any other chocolate icing (without the cream cheese) taste even BETTER?

I've made plenty of chocolate icings. One day, I set out my two sticks of butter to soften. I took the sugar and cocoa and put it in a very small saucepan. I stirred it up with a wisk. Then I added only 4 ounces or one half a stick of butter. I turned the stove on low. The butter melted and dissolved the sugar and cocoa. I let it on the heat just a bit. I let it cool down completely. Then I put that mixture in a bowl.

I added the rest of the butter and vanilla and pinch of salt. I beat that mixture until it came out smooth and creamy. NOW you have a bit of a chocolate "fudgy" tasting icing to go on a good chocolate cake recipe. 

I usually use my Hersheys chocolate cake recipe and Hersheys chocolate icing recipe. There is never on piece left when I change the icing just a shade to make it fudgy!

chocolate–cream cheese frosting

Total: 5 minutes

Servings: 8

Cost: $3.42 /serving

Author : Anna Theoktisto

Ingredients

Instructions

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