Chocolate Cream Cheese Frosting

chocolate cream cheese dessert frosting milk chocolate powdered sugar white chocolate cupcakes

Claire Saffitz

Makes enough for 24 cupcakes Servings

Source

Ingredients

8 ounces milk chocolate or white chocolate, chopped

⅓ cup whole milk

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon kosher salt

2 cups powdered sugar

1 tablespoon vanilla extract

Method

Heat chocolate and milk in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Set aside to cool.

Using an electric mixer on medium-low speed, beat cream cheese, butter, and salt in a large bowl until smooth. Add powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy, about 2 minutes. Scrape down sides of bowl and add chocolate mixture. Beat just until smooth, then beat in vanilla.

Chill frosting, stirring occasionally, until it holds soft peaks, 15–20 minutes for milk chocolate and 50–60 for white chocolate. Beat briefly with electric mixer on low speed until smooth, then spread evenly over cupcakes.