Recipe by History Teacher
This frosting is sooo good. It almost has a whipped consistency, and it tastes absolutely delicious. I use it when I want a rich & smooth chocolate frosting. It is my "go-to" frosting, and my family is always asking me to use it. I cannot even remember where I found it because I have been using it for so long. I usually end up doubling the recipe, which is the perfect amount for a two-layer cake. The most important step is letting your cream cheese and butter soften. Enjoy!
Top Review by Julie F
Made mine just like the recipe and it is heavenly! It was so easy with the cocoa - no melting needed! I made to serve with some pumpkin cupcakes. I will definitely use this recipe again!!
- 85.04 g package cream cheese, softened
- 59.14 ml butter, softened
- 473.18 ml powdered sugar
- 78.07 ml baking cocoa
- 0.25 ml salt
- 44.37 ml milk or 44.37 ml whipping cream
- 2.46 ml vanilla extract