CHOCOLATE CREAM CHEESE FROSTING
This chocolate cream cheese frosting recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes.
Provided by Sam Merritt
Categories Frosting
Time 10m
Number Of Ingredients 6
Steps:
- Combine the butter and cream cheese in a large bowl and, using an electric mixer or a stand mixer to beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Add cocoa powder and beat until well-incorporated into the frosting -- be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
- Frost completely cooled cake or cupcakes.
Nutrition Facts : ServingSize 1 /24 batch, Calories 139 kcal, Carbohydrate 19 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 56 mg, Fiber 1 g, Sugar 17 g
CHOCOLATE CREAM CHEESE FROSTING
This frosting is sooo good. It almost has a whipped consistency, and it tastes absolutely delicious. I use it when I want a rich & smooth chocolate frosting. It is my "go-to" frosting, and my family is always asking me to use it. I cannot even remember where I found it because I have been using it for so long. I usually end up doubling the recipe, which is the perfect amount for a two-layer cake. The most important step is letting your cream cheese and butter soften. Enjoy!
Provided by History Teacher
Categories Dessert
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
- Mix well.
- Spread over the cake or cupcakes.
- Store in the refrigerator.
CHOCOLATE CREAM CHEESE FROSTING
Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious.
Provided by Sally
Categories Frosting
Time 5m
Number Of Ingredients 7
Steps:
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.
EASY CHOCOLATE CREAM CHEESE FROSTING
Cream cheese frosting - only better! ;-)
Provided by D. Stafford
Categories Desserts Frostings and Icings Cream Cheese
Yield 24
Number Of Ingredients 4
Steps:
- In double boiler melt chips and add heavy cream, mix until smooth take off of heat.
- In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 6 g, Cholesterol 13.7 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 29.4 mg, Sugar 5.1 g
CHOCOLATE CHEESE FROSTING
Dark chocolate frosting. The cream cheese cuts the sweetness and gives it a wonderful tangy flavor. Perfect with the Dark Chocolate Cake.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 42.7 g, Cholesterol 31.1 mg, Fat 11 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 6.9 g, Sodium 85.8 mg, Sugar 39.6 g
WHITE CHOCOLATE CREAM CHEESE FROSTING
This recipe comes from "The Cake Bible" by Rose Levy Beranbaum. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. It makes an unusual and spectacular presentation because it pipes wonderfully and is the identical color of the cheesecake within. White chocolate adds firmness, texture, sweetness, and an undefinable flavor
Provided by Caryn
Categories Dessert
Time 25m
Yield 13 cups (frosts a three tier cake), 150 serving(s)
Number Of Ingredients 4
Steps:
- Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
- The water must not touch the bottom of the bowl.
- Remove the pot from the heat and stir until the chocolate begins to melt.
- Return to the heat if the water cools, but be careful it does not get too hot.
- Stir until smooth.
- (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
- In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
- Gradually beat in the cooled chocolate until smoothly incorporated.
- Beat in the butter and lemon juice.
- Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
- Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
- Allow to come to room temperature before rebeating.
- Pointers for success: Do not overheat the chocolate and stir constantly while melting.
- Be sure no moisture gets into the melted chocolate.
- Beat constantly while adding the chocolate to prevent lumping.
- If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
- Buttercream may separate slightly if room temperature is very warm.
- This can be corrected by setting the bowl in ice water and whisking the mixture.
- The buttercream becomes spongy on standing.
- Rebeat to restore smoothy creamy texture.
- Use ice to chill your hand during piping to maintain firm texture of the buttercream.
WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE
Finish baked goods with our White Chocolate-Cream Cheese Frosting Recipe. This frosting recipe makes a fluffy frosting to spread over cakes and cupcakes.
Provided by My Food and Family
Categories Baking Ingredients
Time 10m
Yield 3 cups or 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
- Add sugar gradually, beating until light and fluffy after each addition.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 1 g
CHOCOLATE CREAM-CHEESE FROSTING
Use this chocolate cream-cheese recipe to decorate our Chocolate Marshmallow-Ghost Mini Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for about 6 dozen mini cupcakes
Number Of Ingredients 3
Steps:
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.
- Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Mix in melted chocolate until combined. Use immediately.
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