Chocolate Cream Cheese Frosting

This chocolate cream cheese frosting is thick, creamy,
silky smooth, and not too sweet. It pipes beautifully onto cupcakes or
cakes and is surprisingly easy to make.

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 8 oz cream cheese softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup cocoa powder
• 3 cups powdered sugar
• 1-2 tablespoons whipping cream as needed

Instructions

1. In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
2. Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
3. In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
4. With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
5. Once it’s almost combined turn the mixer up to medium speed & continue beating until combined.
6. If
   the frosting seems too thick or sweet, optionally add in 1-2
   tablespoons of whipping cream. If it isn’t sweet enough mix in a little
   more powdered sugar, about 1/4 cup at a time.
7. Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.

Notes
*Store
frosted cakes & cupcakes in an airtight container at room
temperature for up to 1 day, or in the fridge for up to 3 days. If your
kitchen is warm, I recommend storing in the fridge.
**Leftover
frosting can be put in an airtight container and frozen. Thaw in the
fridge and then beat again to soften before decorating cakes &
cupcakes