Chocolate Cream Cheese & Buttercream Frosting
This recipe is half buttercream and half cream cheese, which gives it the perfect balance of sweetness & tang!
Ingredients
- ½ cup butter room temperature
- ½ cup cream cheese room temperature
- 3 cups powdered sugar
- ⅔ cup cocoa powder
- 2 tsp vanilla
- ⅛ tsp salt
- ¼ cup heavy cream
Instructions
- Sift the powdered sugar and cocoa powder together into a medium bowl. Set aside. Do not skip this step—it prevents lumps and ensures a silky frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the softened butter and the cold cream cheese together on medium-low speed until the mixture is just smooth and creamy. Scrape down the sides of the bowl.
- Reduce the mixer speed to low. Gradually add the sifted powdered sugar and cocoa powder mixture. Once the dry ingredients are halfway incorporated, add the vanilla, salt, and heavy cream.
- Increase the mixer speed to medium-high and beat the frosting for 4-5 minutes, scraping down the sides of the bowl once or twice. The frosting should become noticeably lighter in color, incredibly fluffy, and stable enough to hold stiff peaks.
- Use immediately to frost cakes, cupcakes, or cookies! If the frosting feels too soft (due to a warm kitchen), chill it in the refrigerator for 10-15 minutes, then re-whip quickly before use.
Notes
This frosting can be made up to 3 days in advance. After whipping, place frosting in an airtight container and seal. Refrigerate until ready to use, then bring to room temperature and mix well before frosting.
