Raise your hand if you like cream cheese frosting!
(Please tell me I’m not the only one with both hands raised)
This is the chocolate, luscious, delicious, elegant, perfect version of cream cheese frosting. It is great on yellow cake, chocolate cake and red velvet cake (that red cake that is just a vehicle for cream cheese frosting). Oh and cupcakes. And graham crackers. And your finger.
I most recently used it on the Broken Bones Graveyard Cake for Halloween!
This is the chocolate, luscious, delicious, elegant, perfect version of cream cheese frosting.
- ¾ cup unsalted butter 1½ sticks, softened
- 1 pkg cream cheese (8 oz) softened
- ½ cup unsweetened cocoa sifted
- 1 lb confectioners' sugar 4 cups
- 1 tsp vanilla extract
- 3 to 4 tbsp milk
In a mixing bowl, beat butter and cream cheese together until creamy, about 2 min. Stir in cocoa. Add sugar, 1 cup at a time, mixing well. Beat in vanilla extract and milk and stir until smooth. Can be refrigerated up to one week; bring to room temperature and stir before using.
This frosting is going to be your favorite! Delicious spread on almost anything!
Recipe by Tara Bench