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Homemade Chocolate Cream Cheese Frosting Recipe
When I was a kid, I used eat frosting by the spoonful (not the whole container; mother never would’ve allowed that) as a treat to finish off the remainder of it, after frosting a cake, cupcakes or cookies. Years later when I decided to make a cake I bought some frosting at the store, and it was just as good as I remembered. I didn’t think that there was a massive difference between store bought and homemade until I made my brother a cake for his birthday. For cakes and cupcakes or cookies, there is “royal frosting” that uses egg whites, but I’m not a fan of it. So, this is my recipe for a delicious chocolate cream cheese frosting. Cheers!
4 oz. ground chocolate
2 cup powdered sugar
1 cup cream cheese
1/2 cup (1 stick) butter
1 teaspoon vanilla
¼ cup heavy cream (optional)
1. Using a standing mixer (recommended) or an egg beater whips the butter and cream cheese until light and fluffy.
2. Add vanilla and blend until fully incorporated.
3. Sift together the ground chocolate and the powdered sugar.
4. Add the chocolate / sugar mixture in three batches (blend completely between each addition)
5. If it gets too thick add a bit of heavy cream to loosen it up.
6. When it is thick and fluffy, spread it onto whatever you are frosting (cake, cookies etc.)
7. When finished put the remainder in a zip lock freezer bag; you can freeze it for up to six months.
8. When ready to use again, place frozen bag under running cold / lukewarm water or submerge in a warm water bath. Do not microwave. Microwaving it will melt the frosting; it will become unusable.
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