Cream cheese is definitely my go to! I used this frosting recently for my Three layer chocolate mousse cake!
Serving : 3 cups of frosting
Prep : 15 mins / chill: 15 mins / Total : 30mis
16 ounces (2 block) full-fat block cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups confectioners’ sugar, plus an extra 1/4 cup if needed*
1/2 cup cocoa powder
1 tsp pure vanilla extract
1/8 tsp salt
MORE FROSTING… pleaseMr Sparkles
In a large bowl using a handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
*If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar.
*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.