Recipe by Mimi in Maine
This came from my aunt who loves cake. It is a little different from a buttercream frosing as it has cream cheese in it, but it is delicious.
Top Review by Chef shapeweaver �
I made this recipe on 12/08/09 to frost Recipe#303163. Reading through this recipe, I was a bit confused on the powdered sugar. Should it be measured first then sifted, or should it be sifted then measured ? So, I measured then sifted. I also wasn't sure if the cream cheese should be softened or not. So, I softened it at room temp. for about 30 minutes. Even before adding the liquid, it was so runny that I had to add more sugar to get thick enough to spread. My SO seemed to like it, but to me it was just o.k. Thanks for posting.
- 1⁄4 cup soft butter
- 1 (8 ounce) package cream cheese
- 3 ounces unsweetened chocolate squares (melted)
- 3 cups sifted confectioners' sugar
- 1⁄4-1⁄3 cup cream
- 1 teaspoon vanilla
- 1 dash salt