The Best Chocolate Cream Cheese Frosting!

By Tatyana's Everyday Food · 15 min

Ingredients

Instructions

1. Leave the butter and cream cheese out of the fridge for about 45 minutes so they soften but keep a firm centre. Do not use melted butter.
2. Melt the chocolate chips in a microwave-safe bowl on medium power, stirring every 45 seconds until smooth. Let it cool to room temperature, stirring now and then.
3. Dissolve 1 tablespoon instant coffee in 1 tablespoon boiling water in a small ramekin. Let it cool completely, refrigerating if you like.
4. Beat the softened butter in a stand mixer with the flat beater on medium, then high, for about 4 minutes until light and fluffy. Scrape down the bowl halfway.
5. Add the cream cheese and beat on medium-high for another 4 minutes until smooth.
6. Add the cooled coffee, 2 teaspoons vanilla extract and 2 tablespoons heavy cream and mix for about 30 seconds.
7. Add 1/2 cup dark cocoa powder, the cooled melted chocolate and 1/4 teaspoon fine salt and mix for about 30 seconds.
8. Add 4 cups powdered sugar on low speed, then increase to high and beat for 3 to 4 minutes until extra fluffy and lighter in colour.
9. If the frosting is too soft to pipe, chill the bowl for about 1 hour, then mix on low for about 1 minute. Use it straight away or store in an airtight container: 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.

More recipes with

CreamHeavy creamCream cheeseChocolate chipDark chocolate chip