Chocolate Cream Cheese Frosting

1. 1

   Sift powdered sugar and cocoa powder together into a bowl then set aside. Beat cream cheese and butter together with a hand mixer or stand mixer with paddle attachment until light and creamy. On low speed gradually beat in the sugar and cocoa powder, scraping down the sides of the bowl with a spatula as you go. Once itAAAs all incorporated, increase the speed on your mixer to medium and beat for another minute.

2. 2

   Use immediately or cover and store in the refrigerator for a day or two. If you decide to make it ahead of time and store it in the refrigerator before frosting a cake, you will need to let the frosting sit out and come to room temperature (then maybe give it another brief mixing to make it creamy and spreadable again) before frosting the cake. So plan ahead. Recipe can be doubled to frost a layer cake or two dozen cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.