Thursday, April 22, 2010

Mocha Cream Cheese Frosting

Sweet, tart, creamy, chocolaty, velvety, and delicious. My go to frosting, it's very convenient that it freezes so beautifully. Try it on cupcakes, brownies, cakes, or as a cookie filling. I prefer my cream cheese frosting to not be overly sweet, so depending on your tastes you may want to add more powdered sugar than I listed below.

Mocha Cream Cheese Frosting
Makes about 2 cups

8 ounces cream cheese, chilled
5 tablespoons unsalted butter, room temperature
2 teaspoons vanilla
~1 cup powdered sugar, sifted
5 ounces semisweet chocolate
3 tablespoons espresso

-Melt the chocolate in the microwave or a double boiler. When the chocolate has just melted, add the espresso and let the mixture cool to lukewarm, but do not allow the chocolate to harden.
-Blend the butter, cream cheese, and vanilla in a medium bowl. Add the powdered sugar a half cup at a time to taste and until the frosting is smooth. Blend in melted chocolate mixture. Do not over mix.
-Keeps refrigerated for ~1 week or freezes well for 3 months. Thaw completely and remix before using.

Adapted from the Joy of Cooking, Irma S. Rombauer

1 comment:

  1. I'm glad to see that you use espresso instead of instant coffee. Seriously, what is Irma thinking?