3 cups confectioners’ sugar
8 oz block cream cheese, at room temperature
4 oz unsweetened baking chocolate
2 tablespoons butter
In a small saucepan, melt butter and chocolate together, whisking occasionally. Pour into a medium sized mixing bowl and allow to cool. Add cream cheese and mix thoroughly together. Add sugar and mix until well blended and spreadable. Add additional sugar if the mixture is too thin or runny. Spread on cooled cake.
This frosting combines two of my favorite foods: chocolate and cream cheese. Since it isn’t a cooked icing, I actually used the “1/3 less fat” cream cheese (this is sometimes labeled as “neufchâtel” and is sold in the same bricks as regular cream cheese) and didn’t notice much of a difference in taste and no difference at all in the texture. Great on my vanilla bean layer cake.
Oh I am going to make this the very next time I need a chocolate frosting! Brilliant.
I love the confetti on your cake. You can never go wrong with chocolate cream cheese frosting!
the frosting look so lovely!
but how many grams will it be for the sugar? and what is oz?
Joey: Here is a measurement calculator that might be of some help.
Can I freeze a carrot cake with the cream cheese frosting?
I don’t know what cake recipe you are using but hypotethically you could. I don’t think previously frozen cakes are ever quite as tasty as fresh though.