How to Make Chocolate Cream Cheese Frosting

By Tatyana's Everyday Food · 20 min

Ingredients

Instructions

1. Take the butter and cream cheese out of the fridge about 45 minutes before starting, so they soften but still feel firm in the centre. Do not use melted butter.
2. Put the chocolate chips in a microwave-safe bowl and heat on medium power, stirring every 45 seconds, until smooth and creamy.
3. Let the melted chocolate cool to room temperature, stirring now and then. Do not add it hot.
4. Put the instant coffee in a small bowl, pour the boiling water over it and stir until fully dissolved.
5. Let the coffee cool completely; the fridge can speed this up. Do not add it hot.
6. Beat the softened butter with a flat beater on medium then high speed for about 4 minutes, until light and fluffy. Scrape down the bowl halfway through.
7. Add the cream cheese and mix on medium-high for another 4 minutes, until smooth.
8. Mix in the cooled coffee, vanilla and heavy cream for about 30 seconds, until the vanilla is incorporated.
9. Add the cocoa powder, cooled melted chocolate and salt and mix for about 30 seconds.
10. Add the powdered sugar on low speed to avoid spills, then increase to high and beat for 3 to 4 minutes, until extra fluffy and lighter in colour.
11. If the frosting is too soft to pipe, chill the bowl in the fridge for about 1 hour, then mix on low for about 1 minute before using.
12. Use right away, or store in an airtight container for up to 1 week in the fridge or 1 month in the freezer.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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