Monday, June 25, 2012

An Awesome Chocolate Cream Cheese Frosting Recipe

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*
 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.

Pour melted chocolate into cream cheese and mix on medium speed until well blended.

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!

2 comments:

Kimberly Chapman said...

This looks delicious! I'm usually partial to Alton Brown's ganache recipe (and I lean that to the darker side by using more 60% than semi-sweet), but I can see how this would be potentially customizable to also go darker by adding less powdered sugar. To an extent, obviously, since in any kind of buttercream-style icing the powdered sugar is an important part of the bulk.

I've also had good luck with melting chocolate and adding it to standard buttercream. Super-yum!

I stumbled across your blog while looking for book reviewers and I'm blown away to virtually meet another Kimberly goddess who does beading and baking. Okay, I haven't done much beading in the last few years because I put it away when I had a baby and switched to knitting instead, but I used to be a beading fiend. I'm definitely known for my baking these days!

I want to talk to you about book stuff but your email address link in your sidebar doesn't work...

Kimberly, Bakin' Goddess said...

Kimberly,
I'm so sorry the link didn't work. I think some things got messed with when I had to rearrange some stuff on the blog. I'll have the lady that did the blog look into it.

I'd love to chat with you as well! Will get in touch with you through your profile info.

Kimberly
Bakin' Goddess

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