Chocolate Cream Cheese Frosting

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I really like this frosting because it’s both chocolate-y and tangy.  Since it’s a thicker frosting, I’d pair it with a denser cake (which is perfect for gluten-free cakes…).

Original recipe

 

Chocolate Cream Cheese Frosting
Adapted from All Recipes

  • 1 (8-oz) package cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk (you can add 1 more tablespoon if necessary)
  • 1-4 cups confectioners’ sugar, to taste
  • 1/2 cup unsweetened cocoa powder

 

  1. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter on medium speed until smooth and creamy.
  2. Still on medium speed, beat in 3 tablespoons milk, confectioners’ sugar, vanilla, and cocoa until frosting is creamy and spreadable.  Beat in extra milk and/or confectioners’ sugar if necessary to get a spreadable consistency.

 

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