Chocolate Cream Cheese Frosting for a Smooth Finish

Chocolate Cream Cheese Frosting for a Smooth Finish keeps the shopping list focused on cream cheese room temperature, unsalted butter room temperature, and powdered sugar. It serves 24 servings.

Count on 8 minutes of prep, about 8 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 10 ounces cream cheese room temperature
• ½ cup unsalted butter room temperature
• 1 cup powdered sugar
• 6 tablespoons Dutch processed cocoa powder
• pinch kosher salt
• ¼ teaspoon vanilla extract

How the cooking goes

1. In a electric mixer with the paddle attachment, beat the cream cheese and butter together on medium speed until completely smooth and homogenous. No streaks, no lumps.
2. Sieve the cocoa powder, kosher salt, and powdered sugar directly into the bowl. Mix on low speed until the mix looks even. Scrape down the sides of the bowl.
3. Stir in the vanilla extract. Taste and adjust if needed.
4. Switch to the whisk attachment and beat on medium-high until it is lightened and fluffy, about 2 minutes.
5. Optional: Make it whipped. For an even lighter frosting, add ¼- ½ cup of cold heavy whipping cream and beat everything until stiff peaks form. This creates a frosting that pipes beautifully and has an almost mousse-like texture.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Chocolate, open Chocolate Sugar Cookies Baked Until the Edges Set and Nutella Truffles with a Clear Method.