|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate cream cheese frosting is the perfect finishing touch for almost any flavor cake. A combination of butter and cream cheese makes for a smooth, creamy texture, while the half-and-half gives the frosting the ideal spreadable consistency. This recipe uses unsweetened chocolate along with confectioner's sugar and vanilla to add just the right amount of sweetness.
For the best flavor, use full-fat cream cheese, and for the best texture, block cream cheese is a must; tub cream cheese will result in a runny frosting. You also want to be sure both the cream cheese and the butter are at room temperature before beginning the recipe so they can whip up easily and evenly. An electric mixer makes for a light and fluffy frosting. Simply beat the butter and cream cheese, and then add the remaining ingredients, mixing until the frosting reaches the right consistency.
Spread this chocolate cream cheese frosting on almost any flavored layer cake, or pipe it onto cupcakes or individual cake squares for a designer look. This frosting pairs well with a classic yellow cake, coconut cake, marble cake, chocolate cake, and peanut butter cake. Use it as you would a traditional chocolate frosting.
Gather the ingredients.
To melt the chocolate, put it into a stainless steel bowl or the top of a double boiler and place it over simmering water (make sure the bottom of the pan or bowl is not touching the water). Heat, stirring, until melted. Set aside.
In a mixing bowl with an electric mixer, cream together the softened butter and cream cheese until fluffy.
Add the melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla extract.
Beat until the frosting is smooth and spreadable, adding more half-and-half or confectioners' sugar, if necessary to reach the right consistency.
Spread onto cakes or cupcakes and enjoy.
If using this frosting for cupcakes, place it in the piping bag and refrigerate for 30 minutes. Cream cheese frosting will hold its shape much better if it's piped when it is cold.
How to Store
The chocolate cream cheese frosting will keep in the refrigerator, covered well, for up to five days, or it will last in the freezer in an airtight container for three months.