Description
Made with cold cream cheese and cold cream, this whipped chocolate cream cheese frosting comes together in no time. It’s perfectly sweet and perfectly chocolatey and has the loveliest, lightest whipped texture.
Notes:
- Adapted from this Whipped Cream Cheese Frosting recipe
- This recipe yields enough for 24 cupcakes or enough to frost this layer cake.
- Cocoa: I have only used Dutch-process cocoa in this recipe, but because frosting is not leavened, you could likely use either Dutch-process or natural cocoa powder here with success.
Ingredients
- 8 oz (226 g) cream cheese, cold
- 1/2 cup (100 g) granulated sugar
- 1.5 tablespoons (12 g) cocoa powder, see notes above
- 3/4 cup (187 g) + 1-2 tablespoons (15 – 30 g) heavy cream
- 1/4 to 1/2 teaspoon flaky sea salt, such as Maldon
- 1 teaspoon (5 g) vanilla extract
Instructions
- Beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes.
- Add the 3/4 cup heavy cream, cocoa powder, 1/4 teaspoon sea salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more.
- Taste. Add the remaining 1/4 teaspoon flaky sea salt, if desired, and the remaining 1-2 tablespoons of heavy cream to lighten the texture.
- Use immediately or store in the fridge for up to a week.
- Prep Time: 5 minutes
- Category: Dessert/Cake
- Method: Stand Mixer
- Cuisine: Amerian