Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

149 Reviews 17 Pics
  • Prep

    10 m
  • Ready In

    10 m
RICHARDWROSS
Recipe by  RICHARDWROSS

“A chocolate cream cheese frosting. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 1/2 cups

ADVERTISEMENT

Directions

  1. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
  2. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
  3. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Share It

Reviews (149)

Rate This Recipe
naples34102
192

naples34102

Luscious is the best way to describe this frosting. As I read through the recipe I was a little skeptical about the fact that it called for no butter, and indeed, as I mixed it up, I couldn't help but add a couple of tablespoons which I found made this a lot creamier. Rather than opening up a can of evaporated milk for such a small amount called for, I simply used half and half (milk would be fine too) until I had the desired consistency to pipe it onto "Banana Cupcakes," also from this site. Rich, chocolatey, creamy and not too sweet, this was simply perfect.

POTSPRING
95

POTSPRING

Excellent recipe and easy. You can substitute half-n-half or milk if you don't have evaporated milk. Not too sweet and very creamy, but I had to add a little more half-n-half to get the consistency I wanted. And it's more than enough to cover a large cake and sides.

Cherry Rae
69

Cherry Rae

This was very quick and easy to whip up and spread over a layer cake. I used half fat cream cheese for a less-sinful result. I also only used around 1/3 of the sugar suggested. Even with a small amount of confectioners sugar it was a great consistency. I used 87% cocoa swiss chocolate and also added a couple of squares of white vanilla chocolate instead of using condensed milk. I changed the servings to 6 as I was frosting an 8 inch layer cake and it was to be swirled with the Brown Sugar Cream Cheese Frosting. I had a tonne left over so it was more than enough; I think there would have been plenty to frost the 8inch layer cake on it's own. This was all used on the "Fudge Cake" recipe. It was so rich and delicious. It was perfect for a special occasion cake (in this case a birthday). I actually found the frosting quite tangy, but this might be because I didn't use condensed milk and I cut the sugar so much. I do like a good tangy frosting. I would recommend this to anyone who is a chocolate lover, and I think it would probably actually work best on a non-chocolate cake in order to appreciate it fully.

More Reviews

Similar Recipes

Basic Cream Cheese Frosting
(687)

Basic Cream Cheese Frosting

Carrot Cupcakes with White Chocolate Cream Cheese Icing
(339)

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Chocolate Cheese Frosting
(192)

Chocolate Cheese Frosting

Chocolate Cream Cheese Frosting
(95)

Chocolate Cream Cheese Frosting

Cream Cheese Frosting I
(82)

Cream Cheese Frosting I

Creamy Cream Cheese Frosting
(68)

Creamy Cream Cheese Frosting

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Basic Cream Cheese Frosting

>

next recipe:

Cream Cheese Frosting I