If you love Cream Cheese Frosting just wait until you try Chocolate Cream Cheese Frosting.
It’s so soft and fluffy, perfect for spreading over chocolate cake and keeps it’s shape
for piping onto chocolate cupcakes. Welcome to recipes by carina where I share with you
how to make classic and simply delicious recipes, make sure to follow my page or subscribe for
a new recipe each week.
To start we’re going to need a stand mixer or a hand mixer. You can make this recipe
by hand but it’s just so much easier and quicker to use a machine. Add your room temperature
butter to the bowl and set the mixer to a medium speed.
If you would like the full recipe for this chocolate cream cheese frosting it will be
on my website as well as the full measurements listed in the description box below.
Before you start making this frosting its really important to make sure all your ingredients
are at room temperature. If you’ve ever had cream cheese frosting or buttercream split
on you and become runny or grainy chances are it’s because your butter or cream cheese
was too cold. It’s a good rule with all baking to let all of your ingredients come
up to room temperature before you start.
Use a rubber spatula to scrape down the sides of the bowl just so all of the butter is being
whipped up evenly and turn the mixer back on.
I much prefer this chocolate cream cheese frosting compared to chocolate buttercream
for things like chocolate cakes which tend to be pretty rich. It’s much less sweet
and more tangy which means it pairs really well with a sweet and rich cake but also you
can use a lot more of it without it being overpowering. But I would say the biggest
reason though is it’s just the silkiest softest frosting ever, you really have to
give it a try.
Take your cream cheese, make sure you’re using a bar type of cream cheese here, not
light or spreadable as that will cause the frosting to become pretty thin, and cut it
into a few pieces. Add it to the bowl with the butter.
Set the machine to medium high speed to whip the ingredients together for about a minute
or so. We added the butter first as it needs much longer than the cream cheese to whip
up and become light and fluffy.
This recipe will make a pretty good amount of frosting, enough generously pipe 12-15
cupcakes or to cover a 2-3 layer 8” chocolate cake.
If chocolate isn’t really your thing I have a bunch of other flavoured buttercream and
frostings. Delicious perfect Vanilla Buttercream or Swiss Meringue which can be a little tricky
to make but is so delicious or salted caramel or one of my favourites is brown sugar buttercream
which pairs perfectly with banana cake! I will have the recipe for those linked below.
Turn the mixer off and start to add the dry ingredients. We’ll need 3 cups or 375g of
powdered, confectioners or icing sugar. These are all the same ingredient just different
names in different parts fo the world. You’ll notice I give the recipe amounts in cups and
grams so no matter where in world you live you should be able to easily follow this recipe.
Add the sugar to the bowl along with half a cup or 50g of unsweetened cocoa powder.
Make sure to use a really good quality dark cocoa powder here which will give you the
best flavour.
Turn the machine on to low and start to combine the ingredients together, watch out for the
sugar cloud! The frosting will look pretty clumpy and dry here but just keep mixing until
all of the sugar gets incorporated.
With the machine running slowly pour in about 1-2 tablespoons of milk. It’s really important
to remember when making buttercream, frostings or icing is it’s so easy to add more liquid
but so difficult to thicken the mixture up so always add less than you think you’ll
need. Whether you’re piping the frosting or spreading it over a cake will determine
whether you want it thicker or thinner in consistency.
Using a rubber spatula scrape down the sides or the bowl to get any bits of sugar or cocoa
power that hasn’t been incorporated. Measure out 1 teaspoon of a good quality vanilla extract
or essence and add it to the bowl. Vanilla is really important to use with chocolate
as it helps to bring out the flavour.
Turn the machine back on and whip the frosting for another minute or two until it becomes
silky and soft and has lightened in colour.
This frosting can be used straight away or stored in the fridge or freezer. For freezer
instructions and how thaw follow the link to my website.
I hope you give this recipe a try, thank you so much for watching and I will see you in
my next video.