Chocolate Cream Cheese Frosting
Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 2/3 cup (55g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon pure vanilla extract
- 1 –2 Tablespoons milk or heavy cream
- pinch salt
Steps
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In a large bowl using a handheld 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.
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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.
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 12 ounces | - | - | |
| 0.75 cup | - | - | |
| and 1/2 cups | 3 | Rp 35.000/kg | Rp 10.500 |
| 0.6666666666666666 cup | - | - | |
| pure vanilla extract | 1 teaspoon | - | - |
| –2 Tablespoons milk or heavy cream | 1 | - | - |
| pinch salt | - | - | - |
*Estimated market prices, may vary by region
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