Chocolate Cream Cheese Frosting
1, 8-oz package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
1 tsp pure vanilla extract
1 pound confectioner's sugar, sifted
pinch salt
1 Tbs dutch-processed cocoa powder
4 oz unsweetened baking chocolate, melted
1 Tbs milk or cream (if needed)
Chop the chocolate into small pieces and melt in the top of a double boiler over simmering water. Stir until smooth and remove from the heat to cool slightly.
In a electric mixer with the paddle attachment, cream together the cream cheese and butter until smooth and fluffy. Add the vanilla extract and mix until incorporated.
In a large bowl, sift together the sugar, salt and cocoa powder. With the mixer on low speed, gradually add about half of the sugar in 1-cup increments, mixing well after each addition.
With the mixer running, pour in the lukewarm melted chocolate and mix until it is evenly distributed in the frosting. Add the remaining sugar in 1 cup increments until the frosting is smooth and consistent in color and texture. If necessary, thin with a bit of milk or cream to achieve your desired spreading consistency.
Note: This recipe yields enough to frost a 2-layer cake. If making a 3-layer cake, I like to increase the recipe by 50% to allow enough frosting between the layers.
Be sure to use a good-quality chocolate and cocoa powder, such as Guittard, Callebaut or similar. Natural cocoa powder may be used instead of Dutch-processed cocoa, but the frosting will retain just a hint of the bitterness from the cocoa. (This is not a bad thing for more "adult" palates.)
1 stick (1/2 cup) unsalted butter, room temperature
1 tsp pure vanilla extract
1 pound confectioner's sugar, sifted
pinch salt
1 Tbs dutch-processed cocoa powder
4 oz unsweetened baking chocolate, melted
1 Tbs milk or cream (if needed)
Chop the chocolate into small pieces and melt in the top of a double boiler over simmering water. Stir until smooth and remove from the heat to cool slightly.
In a electric mixer with the paddle attachment, cream together the cream cheese and butter until smooth and fluffy. Add the vanilla extract and mix until incorporated.
In a large bowl, sift together the sugar, salt and cocoa powder. With the mixer on low speed, gradually add about half of the sugar in 1-cup increments, mixing well after each addition.
With the mixer running, pour in the lukewarm melted chocolate and mix until it is evenly distributed in the frosting. Add the remaining sugar in 1 cup increments until the frosting is smooth and consistent in color and texture. If necessary, thin with a bit of milk or cream to achieve your desired spreading consistency.
Note: This recipe yields enough to frost a 2-layer cake. If making a 3-layer cake, I like to increase the recipe by 50% to allow enough frosting between the layers.
Be sure to use a good-quality chocolate and cocoa powder, such as Guittard, Callebaut or similar. Natural cocoa powder may be used instead of Dutch-processed cocoa, but the frosting will retain just a hint of the bitterness from the cocoa. (This is not a bad thing for more "adult" palates.)
Comments