This chocolate cream cheese frosting is really a chocolate enthusiasts dream. It’s also surprisingly simple to make, is smooth smooth and pipes onto cupcakes or cakes superbly. It really works very well over either from the chocolate cupcakes which i’ve published: (1) Moist Chocolate Cupcakes easy peasy or (2) super fluffy Chocolates Cupcakes. I’ve become lots of demands for any perfect chocolate cupcake frosting recipe and that i know you’ll be impressed with this particular one. The cream cheese base provides it with a lighter whipped texture. It’s not excessively wealthy or excessively sweet, but is super chocolatey and can win you over.
Yields: about 3 glasses of frosting to generously frost 18 cupcakes or reasonably frost 24 cupcakes. It might be also enough to frost an 8 or 9-inch two layer round cake.
Ingredients for Chocolate Frosting Recipe:
8 oz package cream cheese, room temp
8 Tablespoons of (1/2 cup) unsalted butter, room temp
3 cups powdered sugar
1/2 cup unsweetened cacao powder
1/4 teaspoon salt
1 teaspoon vanilla
Steps to make Whipped Chocolate Cream Cheese Frosting:
1. Within the bowl of the electric mixer using paddle attachment (or utilizing an electric hands mixer having a large bowl), beat together 8 oz cream cheese with 8 Tablespoons of butter on medium/high-speed until creamy (3 min), scraping lower the bowl when needed.
2. Sift in 3 cups powdered sugar with 1/2 cup cacao powder to make sure there aren't any protuberances adding 1/4 teaspoon salt. Mix on low speed until well combined, scrape lower the bowl well increase to medium/high-speed and beat until smooth and whipped (1 min).
4. Add 1 teaspoon vanilla and beat on medium/high until smooth (1 min). Now it’s prepared to be piped onto cooled cupcakes.
Serving: 3 cups frosting
Ingredients
- 8 oz package cream cheese, room temp
- 8 Tablespoons of (1/2 cup) unsalted butter, room temp
- 3 cups powdered sugar
- ½ cup unsweetened cacao powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Within the bowl of the electric mixer using paddle attachment (or utilizing an electric hands mixer having a large bowl), beat together 8 oz cream cheese with 8 Tablespoons of butter on medium/high-speed until creamy (3 min), scraping lower the bowl when needed.
- Sift in 3 cups powdered sugar with ½ cup cacao powder to make sure there aren't any protuberances adding ¼ teaspoon salt. Mix on low speed until well combined, scrape lower the bowl well increase to medium/high-speed and beat until smooth and whipped (1 min).
- Add 1 teaspoon vanilla and beat on medium/high until smooth (1 min). Now it's prepared to be piped onto cooled cupcakes.
Notes
It is best to pipe the frosting on after it's made. Should you refrigerate the frosting, it'll need some time at room temp to melt and be pipe-able.