Chocolate Cream Cheese Frosting
Silky smooth, delicious cream cheese chocolate frosting
Ingredients
- 3/4 cup butter
- 6 oz cream cheese room temperature (cold cream cheese will make frosting lumpy)
- 5-6 cups powdered sugar add more if you need the frosting thicker
- 1/2-3/4 cup unsweetened cocoa
- 3 tablespoons heavy cream add more if needed
- 1 teaspoon vanilla extract
Instructions
- For this cake, I prepared the frosting without adding the cocoa and removed a heaping cup of frosting to tint to use for the pumpkins (white and orange, and a small portion green)
- In the bowl of a mixer, blend the butter and cream cheese. Add in the powdered sugar and heavy cream, mix until smooth, and add a tablespoon or two of heavy cream and mix until creamy.
- Remove the portion for pumpkin decorations. Place some white frosting in a bowl, a portion for the orange, and add a small amount of cocoa or a tiny drop of brown with orange food coloring to make a nice warm orange color. Make a very small portion dark army green for the vine. Place the colored frosting into piping bags fitted with piping tips (#32 for the orange pumpkins, #4B for the larger white pumpkins, and #3 for the green vines).
- To the remaining frosting, you'll add the cocoa, then add the vanilla and additional heavy cream, and mix well until the frosting is smooth, creamy, and spreadable. Remove a tiny amount of the vines on the pumpkins.
- You'll then spread some chocolate frosting in between the cake layers. Spread more frosting on the sides and top of the cake. Make swirls with the back of a spoon in a swooping motion. Then pipe the "pumpkins" onto the top of the cake, add vines, and use a tiny amount of chocolate frosting for the vines.
- Refrigerate the cake to set the frosting.
- Remove cake from the fridge at least an hour before serving.