Rich, double chocolate, light and fluffy and all-natural, this dreamy chocolate cheesecake-like buttercream frosting has a slight tang from the cream cheese and is flavored and sweetened just right. Also, it pipes beautifully. Truly, a baker and dessert lover’s dream come true!
- 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
- 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, softened
- 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
- ¾ cup (60 grams) sifted HERSHEY’S® Special Dark® Cocoa, or your favorite
- ¾ cup (4.5 ounces/127.5 grams) bittersweet or semisweet chocolate chips, such as Guittard® Extra Dark Chocolate Chips, melted and cooled slightly
- 4 cups (480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- 2 to 3 tablespoons (30 to 45 ml) heavy cream, optional for desired consistency
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy.
- Add cream cheese and vanilla; beat until fully incorporated. Add cocoa and mix until well blended. Add melted chocolate and beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
- Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
- If desired, beat in the amount of heavy cream to reach the ideal consistency for filling, frosting, icing and piping. Before frosting cake layers, rebeat buttercream to ensure smoothness.
- Yield: Makes over 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
Cook Time above simply means Active Time for preparing buttercream.
To Melt Chocolate Chips in Microwave: Melt chocolate chips in microwave safe bowl on medium power (50%) for 2 minutes or on high power for 20 second intervals to prevent scorching. Chips should not be completely melted. Stir until chips are completely melted and smooth.
To Melt Chocolate Chips on the Stovetop: Melt chocolate chips in top of double boiler over hot (not boiling) water. Stir constantly until smooth.
Original Recipe Source: WickedGoodKitchen.com
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