"A chocolate cream cheese frosting. " — RICHARDWROSS
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4 (1 ounce) squares
1 (8 ounce) package
Luscious is the best way to describe this frosting. As I read through the recipe I was a little skeptical about the fact that it called for no butter, and indeed, as I mixed it up, I couldn't help but add a couple of tablespoons which I found made this a lot creamier. Rather than opening up a can of evaporated milk for such a small amount called for, I simply used half and half (milk would be fine too) until I had the desired consistency to pipe it onto "Banana Cupcakes," also from this site. Rich, chocolatey, creamy and not too sweet, this was simply perfect.
This was not as good as I had hoped, it was just okay. It was more of a dark chocolate flavor, a little bitter tasting. If you are looking for a dark chocolate flavor, you will love this. If you are looking for more of a fudge flavored frosting try the recipe Chocolate Fudge Buttercream Frosting--it is amazing!
Excellent recipe and easy. You can substitute half-n-half or milk if you don't have evaporated milk. Not too sweet and very creamy, but I had to add a little more half-n-half to get the consistency I wanted. And it's more than enough to cover a large cake and sides.
This was very quick and easy to whip up and spread over a layer cake.
I used half fat cream cheese for a less-sinful result. I also only used around 1/3 of the sugar suggested. Even with a small amount of confectioners sugar it was a great consistency. I used 87% cocoa swiss chocolate and also added a couple of squares of white vanilla chocolate instead of using condensed milk.
I changed the servings to 6 as I was frosting an 8 inch layer cake and it was to be swirled with the Brown Sugar Cream Cheese Frosting. I had a tonne left over so it was more than enough; I think there would have been plenty to frost the 8inch layer cake on it's own.
This was all used on the "Fudge Cake" recipe. It was so rich and delicious. It was perfect for a special occasion cake (in this case a birthday). I actually found the frosting quite tangy, but this might be because I didn't use condensed milk and I cut the sugar so much. I do like a good tangy frosting.
I would recommend this to anyone who is a chocolate lover, and I think it would probably actually work best on a non-chocolate cake in order to appreciate it fully.
THIS FROSTING HAD A GREAT CONSISTENCY AND SUPERB FLAVOR. ABOUT THE ONLY THING I DID DIFFERENT WAS I ADDED 2 TEASPOON OF INSTANT COFFEE TO THE MELTED CHOCOLATE TO INTENSIFY THE FLAVOR. IT WAS SUPER SWEET AND FLAVORFUL. NEXT TIME I MAY ADD MAYBE 3/4 CUP LESS SUGAR. I ALSO USED LOW FAT CREAM CHEESE AND IT STILL CAME OUT FABULOUS. THIS IS A KEEPER FOR ANY BAKER. KUDOS TO THE RECIPE CREATOR.
have to admit i did alot of tweaking on this and boy did it pay off!! normally i try to stay within the peramiter of the recipe here and am glad i do but i have been sooo tired of the sugary icing as much as i like icing!! so what i did was use 12 oz chocolate melted, 2-8 oz cream cheese & 1 cup butter, and what a treat!!! delish!! have used with white, milk and semi sweet chocolate at different times on this recipe and all have been sooo good and not soo sugary!! try it u'll love it!!!
This recipe turned out great for me! The best part about it is that it's not too sweet. For those of you who are the type to scrape some of the frosting off your birthday cake. This is the recipe for you!
This frosting is out of this world yummy. My husband asked for some brownies with frosting and i found this recipe. I made half a batch and it was more than enough for a 9 x 13 pan even though he likes a lot of frosting. Thanks for a fabulous recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cream Cheese Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 105
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