I absolutely love Cream Cheese Frosting.  I'm always looking for a way to use it, and very rarely make a plain buttercream frosting anymore these days.  Honestly, the cream cheese just makes it so much better!  Adding chocolate to a traditional Cream Cheese Frosting just seemed like the next step.

You need this frosting in your life!  It's light and fluffy, almost like a mousse; chocolaty, but not overly sweet.  The cream cheese is the perfect balance to the chocolate.

This recipe makes just enough to frost my Best Ever Double Chocolate Cake, but would be amazing on just about anything else!

Chocolate Cream Cheese Frosting

• 12 oz Cream Cheese, at room temperature
• 1/2 c. salted Butter, at room temperature
• 1/2 c. Cocoa Powder (Dutch process is my favorite)
• 3 c. Powdered Sugar
• 1/2 tsp vanilla or almond extract

In the bowl of an electric mixer, beat the cream cheese and butter on med/high until light and fluffy - 5-10 minutes.

Reduce speed to low and gradually add in the cocoa powder and powdered sugar.  Mix until well blended.  Mix in the vanilla or almond extract.  Whip another 3-5 minutes to ensure a light and fluffy frosting.



This frosting is definitely easiest to use at room temperature.  If for some reason you don't use all of it at once, store the leftovers in an airtight container in the fridge until ready for use, then bring to room temperature before using.  I've never had it last more than a few days, so I don't know how long it really could last.