Chocolate Cream Cheese Frosting Recipe – learn like a pro: A step-by-step guide to making chocolate crème cheese frosting! Cocoa powder is used in the preparation of this dish, which is straightforward, foolproof, and incredibly chocolaty.
Chocolate Cream Cheese Frosting Recipe – learn like a pro
It is velvety and silky, but it is still firm enough to be piped, and it would be the ideal compliment to the cake or cupcake recipe that you enjoy the most.
Ingredients
12 Tbsp unsalted butter
16 ounces cream cheese
1/4 tsp salt
2 tsp vanilla extract
1 cup unsweetened cocoa powder
6 cups powdered sugar
Also See:
Chocolate Cake Recipe – Step by Step Guide
Instructions
- In a large bowl, combine the butter and cream cheese. Using either an electric mixer or a stand mixer, whip the mixture until it is smooth, creamy, and free of lumps.
- 8 ounces (226 grammes) of cream cheese that has been softened, and ½ cup (113 grammes) of unsalted butter Vanilla extract and salt should be added, and then thoroughly mixed together.
- Vanilla extract, one teaspoon, and half a teaspoon of salt Utilising a mixer set at a low speed, gradually include powdered sugar till it is in total harmony.
- Powdered sugar, measuring 3 and a half cups (440 grammes), is added to the frosting, and it is beaten until it is thoroughly absorbed.
- It is important to scrape the sides and bottom of the bowl to ensure that all of the components are thoroughly combined. a half cup (65 grammes) of genuine cocoa powder Frost a cake or cupcakes that has been totally cooled.
Notes
It is recommended that you sift the powdered sugar and cocoa powder (after measuring) in order to remove any lumps from the mixture. This is essential if you intend to pipe the frosting using a small tip. In these photographs, the cupcakes were frosted with an Ateco 848 tip after being baked.
Nutrition
- Serving: 1/24 batch
- Calories: 139 kcal
- Carbohydrates: 19 g
- Protein: 1g
- Fat: 7 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 21 mg
- Sodium: 56 mg
- Potassium: 42 mg
- Fiber: 1 g
- Sugar: 17 g
- Vitamin A: 245 IU
- Calcium: 13 mg
- Iron: 1 mg
How to store frosted cakes and cupcakes
Once your cake or cupcakes have been frosted, you can safely store them at room temperature for up to two hours without risking damages. After that, they ought to be stored in the refrigerator.
FAQ
Q1. What type of Cocoa Powder should I use?
Hershey’s Unsweetened Cocoa Powder is what we think makes the best chocolate frosting flavour that everyone loves. You can use any name you like, though. The taste of Dutch Processed Cocoa Powder is stronger, and that’s what we use in our recipe for The Best Dark Chocolate Frosting.
Q2. Does the frosting need to be refrigerated?
Yes. Because it has cream cheese in it, Chocolate Cream Cheese Icing needs to be kept cold. It should only be left out for a couple of hours before it needs to be put back in the fridge. And be very careful when you take it outside on a sunny day.
Q3. How do I store any leftover frosting?
There is chocolate cream cheese buttercream. Check the Cream Cheese package for an expiration date before making the frosting because the frosting will only last as long as the Cream Cheese does. Because of this, if the Cream Cheese goes bad in two days, the filling will also go bad in two days. If you have frosting left over, put it in a jar that won’t let air in and put it in the fridge. To keep the frosting from getting freezer burn, you should carefully wrap it. The frosting should be fine in the freezer for 3–4 months.