INGREDIENTS
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 3 cups powdered sugar 339 grams
- ⅔ cup unsweetened cocoa powder 56 grams
- 3 tablespoons milk 43 grams
EQUIPMENT
- Kitchen Scale (optional)
- Hand Mixer
Instructions
- Using a hand mixer, combine the cream cheese and butter, mixing until they are creamy.4 ounces cream cheese,½ cup unsalted butter
- With the mixer on low, slowly add in the powdered sugar, cocoa powder, and milk.3 cups powdered sugar,⅔ cup unsweetened cocoa powder,3 tablespoons milk
- Gradually increase speed and beat until the frosting is smooth and creamy. If the frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting thickens. If the frosting is too thick, add in milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.
NOTES
- Make sure the butter and cream cheese are thoroughly softened. If the butter and cream cheese are not soft enough to mush, you will have a hard time getting all the ingredients to blend well.
- Give the frosting a few minutes to firm up before using it. This will make it easier to pipe.
- You can also use a whisk to make this cream cheese frosting. It may take a bit longer, but you will still be able to achieve the silky smooth consistency.
Storage: Store chocolate cream cheese frosting in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.