Greetings Goddesses!
A recipe hasn't been posted on here in a while and since today was my mother's birthday and I needed to make a cake, I figured I'd do a little step-by-step for the BEST chocolate cream cheese frosting recipe I've found. This has a combination of classic chocolate frosting and a chocolate fudge flavor. And so, without further comment from me, I'll get to it. (By the way, I found this recipe on Allrecipes.com)
CHOCOLATE CREAM CHEESE FROSTING
*I doubled my recipe because I made a 3-layer cake and there was just enough with about 1-1/2 cups left over.
*Also, I only used 6 chocolate squares and the chocolate was perfect for us.
The recipe that follows is a SINGLE recipe.
INGREDIENTS
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk
DIRECTIONS
1. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven *double boiler method seen here*
2. In a large bowl, beat cream cheese until fluffy.
Pour melted chocolate into cream cheese and mix on medium speed until well blended.
A recipe hasn't been posted on here in a while and since today was my mother's birthday and I needed to make a cake, I figured I'd do a little step-by-step for the BEST chocolate cream cheese frosting recipe I've found. This has a combination of classic chocolate frosting and a chocolate fudge flavor. And so, without further comment from me, I'll get to it. (By the way, I found this recipe on Allrecipes.com)
CHOCOLATE CREAM CHEESE FROSTING
*I doubled my recipe because I made a 3-layer cake and there was just enough with about 1-1/2 cups left over.
*Also, I only used 6 chocolate squares and the chocolate was perfect for us.
The recipe that follows is a SINGLE recipe.
INGREDIENTS
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk
DIRECTIONS
1. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven *double boiler method seen here*
See how you can barely see the flame? Always use a double boiler on low heat.
Chocolate in mid-melt
Chocolate in complete melt. Make sure you continuously stir. There's nothing worse than the taste of burned chocolate.
2. In a large bowl, beat cream cheese until fluffy.
Add vanilla and a pinch of salt. Slowly mix in the confectioners' sugar. (Remember to turn mixer on slowly or you will be in a snow flurry of confectioners' sugar)
3. Scrape the sides of the bowl (and that's ONE photo I didn't take. Can you believe it?!) and increase mixer speed to medium high. Slowly add evaporated milk until the frosting is spreading consistency.
This is truly the best recipe I've used when it comes to spreading. It was a so easy to work with. If you need it to be thicker, obviously add more confectioner's sugar. I rarely follow the recipe exactly because I need a different consistency for each cake I make and which frosting I'm making. However, whenever I'm using a recipe for the first time, I generally stay VERY close to the recipe so I know what I did wrong if it doesn't work out.
And now, the finished cake. I wasn't able to pay close attention to the actual frosting of the cake because people were already here and I just needed to get frosting on the cake (besides, if you knew my family, I could have handed them the plain cake and a bowl full of frosting with a spoon and they would have been happy. HAHA).
Hope you enjoy the recipe!
Keep Bakin' Goddesses!