Chocolate Cream Cheese Frosting Food

WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
• Add sugar gradually, beating until light and fluffy after each addition.
• Use to frost your favorite cake or cupcake recipe.

EASY CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In double boiler melt chips and add heavy cream, mix until smooth take off of heat.
• In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.

CHOCOLATE CREME FROSTING

Steps:

• Beat butter and cream cheese in large bowl with mixer until blended.
• Add marshmallow creme, cocoa powder and vanilla; beat until blended.
• Add sugar gradually, beating until light and fluffy after each addition.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
• Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Combine the butter and cream cheese in a large bowl and, using an electric mixer or a stand mixer to beat until creamy, well-combined, and lump-free.
• Add vanilla extract and salt and stir well to combine.
• With mixer on low, gradually add powdered sugar until completely combined.
• Add cocoa powder and beat until well-incorporated into the frosting -- be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
• Frost completely cooled cake or cupcakes.

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
• Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
• Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
• For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
• Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

CHOCOLATE CHEESE FROSTING

Steps:

• In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.

CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

BITTERSWEET CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Place chopped chocolate in a small microwave-safe bowl; nuke for 30 sec in HIGH, stir, nuke again, stir- repeat until chocolate is completely melted; set aside and cool.
• Beat cream cheese and sugar together until light and fluffy.
• Add melted chocolate, milk and vanilla, beat at low speed until smooth.
• If necessary, add additional milk 1 tsp at a time for desired speading consistency.
• Frost cakes, cupcakes or bars; store frosted items covered in refrigerator.

CHOCOLATE CREAM-CHEESE FROSTING

Steps:

• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.
• Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Mix in melted chocolate until combined. Use immediately.

CHOCOLATE CREAM CHEESE FROSTING/ICING

Steps:

• In a mixing bow beat cream cheese with butter until smooth.
• Add in all remaining ingredients (starting with 3 tablespoons cream) and beat until smooth and fluffy adding in more cream or confectioners sugar is needed until desired consistancy is achieved.

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
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CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
• 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 pinch of salt. Slowly mix in the confectioners sugar.
• Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In the bowl of a mixer use the paddle attachment to beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
• Add the vanilla, salt, and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed to medium high without making a mess. Beat until incorporated.
• Scrape down the bowl again and add the cocoa powder. Mix on low until mostly combined and then increase the speed to medium high and beat for 1-2 minutes until the color lightens and the frosting is nice and fluffy.
• Frost completely cooled cupcakes or cake.

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
• Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
• Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.