Ingredients
Method
- In a medium bowl, whisk together the sifted powdered sugar and unsweetened cocoa powder until well combined. Set aside.
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Gradually add the chocolate-sugar mixture to the butter mixture, about 1/2 to 1 cup at a time, mixing on low speed after each addition until incorporated. Continue scraping down the bowl to ensure everything is evenly combined.
- Add the vanilla extract and salt, then mix on medium-low speed just until combined. For a stiffer consistency suitable for piping, chill the frosting in the refrigerator for 20 minutes before using. Otherwise, spread directly onto your favorite cake or cupcakes.
Nutrition
Notes
If you use salted butter, omit the added salt or just add a tiny pinch. Make sure both butter and cream cheese are at room temperature so they blend smoothly without lumps. Always use full-fat block cream cheese, not the spreadable kind, to avoid runny frosting. When using a stand mixer, the whisk attachment works best to keep the frosting thick. This recipe makes about 2.5 to 3 cups of frosting, enough for 18-24 cupcakes or a 9x13 inch sheet cake. Store leftovers in the fridge for 3-5 days or freeze for up to 2 months. If the frosting seems too soft, pop it in the fridge for 10-15 minutes to firm up.