Ingredients
Makes about 2 1/2 cups
Step 1
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to lukewarm.
Step 2
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add lukewarm chocolate mixture, then vanilla extract, beating until smooth. Gradually add powdered sugar, beating until well blended.
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Reviews (39)
Back to TopYummy! Very creamy as I was hoping it would be. I followed recipe exactly EXCEPT I used almond extract instead of vanilla. I was concerned that as I added the chocolate it lost it's glossy creamy appearance, but as I kept adding the powdered sugar n kept the beaters on low, it all came together very nicely. There was plenty to fill n frost a 9" 2 layer cake. This is a keeper!
mirandacomputer
Sterling, PA. USA
1/29/2017
The frosting was great, but it lacked the creamy element. It was the perfect amount of chocolate. I wouldn't recommend mixing the cream cheese with an electric mixer. It gets stuck up in the mixers and is a waste of time. I had trouble with it and ended up skipping the step altogether for a still great frosting!
Anonymous
2/16/2016
Really good.
rvburke1
Houston
4/11/2014
I used milk chocolate instead of the semisweet and 2 1/2 cups of powdered sugar and it was still a great icing. Delicious, creamy (it's true), easy to make, and easy to work with.
reelgolfer
Tampa, FL
9/27/2013
This frosting is fantastic! It's very dense and delicious, and not as tangy as I thought it'd be. I used a full 12 ounce bag of semisweet chips and I did have to add about 1/4 cup of milk at the end to smooth it out. It was perfect. Yum!!
Anonymous
Boston, MA
11/20/2012
Additionally, I did not have a problem with consistency/graininess but all my ingredients were at room temperature and I believe that makes a difference.
laine608
Austin, TX
5/6/2012
I made this recipe as listed but added another 1/4 cup of powdered sugar. Reviews were rave and I was told several times that this recipe was a keeper. It is a little too rich for my personal taste but still really good and flavorful.
Anonymous
Austin, TX
5/6/2012
Sorry, choc-O-late.
Anonymous
Wyncote PA
2/6/2011
Love this recipe. It is firm enough to use in the summer. To remedy grainy appearance, I beat in a little of the hot water I used to melt chocalate right at the end.
Anonymous
Wyncote PA
2/6/2011
I added an extra 1/4 cup of powdered sugar and it was perfect..without it the frosting was still good but had more of the cream cheese flavor to it. I prefer it a bit sweeter.
Anonymous
10/9/2009
I'm a frosting fanatic and thought this one was amazing. Very easy to make and absolutely delicious! I baked Magnolia Bakery vanilla cupcakes and frosted them with this frosting. Amazing!
Anonymous
10/9/2009
Very goo, and creamy. I used good quality milk chocolate instead of the semi-sweet, then only added 1 and 1/2 cup's sugar. This is my families new chocolate frosting recipe.
AVanderWall
Traverse City, MI
10/19/2008
I used 70% cocoa dark chocolate and only 1/4 c of cream cheese and thinned with just a tablespoon or two of non-fat milk. This is what I will use on all of my cupcakes from now on! Yum!
Anonymous
Woodside, CA
5/7/2006
After reading the reviews, I was concerned about too sour a taste so I made the following modifications. Increased the chocolate and butter by 50%, doubled the vanilla, added 1/4 cup sugar (sifted), added 2 tablespoons cream. The result was rich-tasting and not overly sweet. Very easy to make.
Anonymous
Kalamazoo, MI
2/5/2006
我不喜欢这个结霜的味道和我ended up having to add about 2-3 tablespoons of skim milk. Once I did the texture was perfect but the cream cheese made the frosting too sour tasting. Not for me.
Anonymous
Boulder CO
1/27/2006