At long last, Chocolate Whipped Cream Cream Cheese Frosting is here!
And yes. It is getting it’s very own post. If you’ve tried Whipped Cream Cream Cheese Frosting, you know what all the buzz it about. That frosting is our number one favorite frosting and is almost always requested as THE frosting everyone wants for their birthday cake. It’s the frosting that’s not too sweet. We are not fans of super sugary frosting. I, personally, just scrape it off if it’s too sweet for me. Not with this one.
This is the frosting that, when there are leftovers, promptly gets used to top fresh fruit, pancakes, oatmeal….spoons…you get the idea. It’s just that good. It’s the perfect “not too sweet” frosting. Read the post. All the details are there.
But chocolate? What about chocolate??? That’s what so many readers wanted to know. How do I make this chocolate? Well, it’s not like I haven’t made chocolate versions, but it was before the blog and I didn’t write down the exact measurements. So I found myself coaching readers through their own process to figure it out, promising that one day I would write a post specifically for this flavor.
And today’s that day. Yes, my family has “suffered” through a couple of trials on the best way to make this favorite frosting in chocolate. It was actually three trials. The good news is that while I didn’t think the others were the perfect “ying” to the “yang” of the original, they were so good in their own right as totally different kinds of frosting that I’m going to have to make them again someday and post them as well.
What I wanted was a mellow chocolate version of the original. This is not meant to be a super chocolatey fudgey frosting (which, of course,would also be delicious.) Instead, this is the perfect sibling to the creamy and light tasting plain vanilla version. I decided cocoa was really the best option for achieving that. It was also the easiest. One of the beauties of the original frosting is that it can be made in one bowl. When we use cocoa to flavor it, there are no additional steps of melting chocolate and cooling it…etc.
- 3 Tablespoons unsweetened cocoa powder
- 1 1/2 cups heavy whipping cream or heavy cream, cold
- 1 (8 ounce) package cream cheese, cold (I only use Philadelphia Cream Cheese for this recipe)
- 1 cup granulated white sugar (or 3/4 cup if you prefer it less sweet)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a creamy paste. Put the rest of the cream in the refrigerator to stay cold while you move on to the next step.
- Add the cold cream cheese to the bowl with the cocoa paste and beat it with an electric mixer to soften it up and to begin to incorporate it with the cocoa, about 30 seconds. Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have “melted” into the mixture so there is no grittiness.
You can find complete recipes of this Chocolate Whipped Cream Cream Cheese Frosting in themerchantbaker.com