Chocolate Cream Cheese Frosting

A sally recipe 

Description

Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious.

Ingredients

• 12 ounces (335g) full fat cream cheese, softened to room temperature*
• 3/4 cup (175g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 2/3 cup (52g) unsweetened natural or dutch-process cocoa powder
• 1 teaspoon pure vanilla extract
• 1–2 Tablespoons milk or heavy cream
• pinch salt

Instructions

1. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

Notes

1. Make Ahead Instructions: Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
2. Cream Cheese: Make sure you’re using the blocks of cream cheese, not cream cheese spread. They’re typically sold in 8 ounce blocks, so you’ll need 1 and 1/2 blocks.
3. Tip for Piping Cream Cheese Frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
4. This recipe is enough to frost 18-24 cupcakes, one 9×13-inch sheet cake, or one 3 layer cake.

Peanut Butter Frosting

Servings: 12 generously frosted cupcakes or 24 modestly frosted cupcakes

Ingredients

• 
  

1 cup butter softened to room temperature (226g)

1 cup creamy OR crunchy (My fave!) peanut butter (245g)

3 cups powdered sugar (375g)

1 teaspoon vanilla extract

1/2 teaspoon salt

 

2 Tablespoons milk OR for extra creaminess use heavy cream!

Instructions

• Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  
• Gradually (about 1/3 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 
• Stir in vanilla extract and salt.
• With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  
• Spread or pipe frosting onto completely cooled cupcakes or cake.

Notes

This cake will frost a 9x13 sheet cake, a 2-layer round 8" or 9" cake, 24 cupcakes, or will generously frost 12 cupcakes

Dark Chocolate Frosting

Sally's link to this frosting

·       5.5 cup (330 grams) confectioners' sugar

·       1 1/3 cup (57 grams) unsweetened cocoa powder

·       ¾ cups unsalted butter, softened to room temperature

·       ¾ cups heavy cream (About!)

·       2 teaspoon vanilla extract

• For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
• With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

Vanilla Cake W/ white OR chocolate frosting

Sally's Link to frosting 

Ingredients

3 and 2/3 cups (420g) cake flour* (spoon & leveled)

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 and 1/2 cups (345g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

3 large eggs + 2 additional egg whites, at room temperature*

1 Tablespoon pure vanilla extract (yes, Tbsp!)

1 and 1/2 cups (360ml) buttermilk, at room temperature*

Vanilla Buttercream (or Chocolate below!)

1 and 1/2 cups (345g) unsalted butter, softened to room temperature

6 cups (720g) confectioners’ sugar

1/3 cup (80ml) whole milk or heavy cream

1 and 1/2 teaspoons pure vanilla extract

1/8 teaspoon salt

Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.

Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.

Chocolate Frosting

·       5.5 cup (330 grams) confectioners' sugar

·       1 1/3 cup (57 grams) unsweetened cocoa powder

·       ¾ cups unsalted butter, softened to room temperature

·       ¾ cups heavy cream -About!( I use almond milk instead) 

·       2 teaspoon vanilla extract

• For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
• With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

Cream Cheese Frosting

This recipe makes enough frosting to frost one single layer round cake, a 9x13 quarter sheet cake, or 12-18 cupcakes.

To frost a double layer cake, use 3/4 cup butter, 12 ounces cream cheese, 4 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract.

• Prep time: 5 minutes
  

INGREDIENTS

• 1/2 cup of butter (1 stick, 4 ounces), room temperature
• 8 oz of Philadelphia cream cheese (1 package), room temperature
• About 3 cups of powdered sugar sifted
• 1 teaspoon of vanilla extract

METHOD

1 Beat the cream cheese and butter together: Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.

2 Beat in vanilla extract and powdered sugar: Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.

Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Keeping adding more powdered sugar to the frosting until you get your desired level of sweetness and thickness.

3 Spread or pipe the frosting to decorate: Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.

Here are some fun variations:

• Add 1/2 a cup of unsweetened cocoa powder and a pinch of salt for a chocolate cream cheese frosting
• Mix freshly grated or dried, flaked coconut to the frosting to make a coconut frosting
• Intensify a vanilla frosting by adding some scrapings from a fresh vanilla bean to the frosting
• Add some blueberry syrup for blueberry cream cheese frosting
• Add a tablespoon of Amaretto or a quarter teaspoon of almond extract for an almond flavored cream cheese frosting

French Buttercream frosting

INGREDIENTS

For French Buttercream:

5 large egg yolks

1/3  cup water

1 cup white granulated sugar

2 cups  unsalted butter, softened

1/8 tsp salt

1 tsp vanilla extract

1 cup) semi-sweet chocolate chips, melted

INSTRUCTIONS

For French Buttercream: place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale. Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.

1. Once all the sugar syrup has been added, turn the mixer up to high speed and whisk for 5 to 7 minutes, until mixture is thick and pale in color. It also needs to be just lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the mixing bowl often to get all the butter mixed in well. The buttercream will start to thicken as more butter is added.
2. After adding the butter, add the melted chocolate, and salt. Mix again for a few minutes until a uniform and fluffy frosting forms.

Frostings

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting

1. 3/4 cup softened salted butter
2. 1/2 cup + 1 tablespoon unsweetened cocoa powder, sifted well
3. 3 3/4 cups powdered sugar, sifted well
4. 3/4 cup sour cream
5. 2 teaspoons vanilla extract
6. 
   
7. Place all ingredients into the bowl of a stand mixer. Stir on low to combine. Scrape sides and mix again. Then whip on high for 30 seconds to 1 minute to get a completely smooth and creamy frosting. Use as desired.

* This recipe will frost 24 cupcakes, a 2 layer cake or as seen here 1-9x13 with a smaller 6 inch cake on top.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

• 12 ounces  full fat cream cheese, softened to room temperature*
• 3/4 cup  unsalted butter, softened to room temperature
• 3 and 1/2 cups  confectioners' sugar
• 2/3 cup  unsweetened natural or dutch-process cocoa powder
• 1 teaspoon pure vanilla extract
• 1-2 Tablespoons milk or heavy cream
• pinch salt
• sprinkles for decorating, if desired

In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.

Classic American Buttercream (great for cupcakes!)

• 1 cup butter (2 sticks), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• ¼ teaspoon table salt
• 1 tablespoon vanilla extract
• 2 tablespoons shortening (this makes ALL the difference!)
• 1/4-1/3 cocoa powder (I use dark cocoa powder) to taste. 
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for FIVE minutes medium speed. (It will turn WHITE!)  
2. Gradually add powdered sugar ONE cup at a time, mixing well after each addition (30-60 seconds) on low speed so the sugar doesn't fly everywhere.
3.  Increase mixer speed to medium and add coco (if you are making chocolate frosting. If not skip) vanilla extract, salt, shortening, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

If your frosting LOOSES its fluffy texture while mixing everything in, place in the fridge until it hardens a little (20-ish minutes). Sometimes all the mixing will heat up the bowl and melt the butter too much. A simple chilling and remixing for a minute or so will fix it!

Swiss buttercream frosting and varieties

Swiss buttercream frosting

This makes enough frosting to generously frost a 9-inch two layer cake or about 2 dozen cupcakes. This recipe can easily be doubled.

     

Ingredients

5 large  egg whites

1 1/4 cups granulated sugar

3 sticks  unsalted butter, at room temperature

2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

Directions

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add additional flavors, purees, or mix-ins as desired.

To make ahead: varieties

Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

To use under fondant:

Frost the cake as smooth as possible. Place in refrigerator until the buttercream has hardened before covering in fondant. Cover with fondant straight from the refrigerator. Different Buttercreams

There are a few more types of buttercreams than what is listed below, but this is a good list to read to understand and compare the differences!

Vanilla Bean

Add 2 tablespoons pure vanilla bean paste or the scraped seeds from 1 bean.

Chocolate

Add 2/3 cup cooled melted chocolate

Mocha

Add 3/4 cup sifted cocoa powder and 2 teaspoons instant espresso powder

Raspberry or Strawberry

Add 2/3 cup seedless raspberry or strawberry preserves + red food coloring if desired

Almond

Add 1 teaspoon almond extract

Nutella, Peanut Butter, or Cookie Butter

Add 3/4 cup to buttercream

Mint

Add 1 teaspoon peppermint extract + green food coloring if desired

Lemon or other citrus

Add 2 tablespoons fresh zest and 3 tablespoons fresh juice

Hazelnut

Dissolve espresso powder in 2 tablespoons hot water and add in at the very end

Caramel or Dulce de Leche

Add 3/4 cup to buttercream

Brown Sugar

Substitute the white sugar for brown sugar in the recipe.