The Best Chocolate Buttercream with Cream Cheese
This chocolate buttercream frosting blends the perfect balance: cream cheese cuts the sweetness, and chocolate ganache adds rich depth. Frosting for an 8" 3 layer cake.
Ingredients
- 5 Cups Powdered Sugar / 570 g
- 1 ½ Cups Unsalted Butter 3 sticks, room temperature / 340 g
- 4 oz Regular Cream Cheese / 116 g
- 1 Pinch of Salt heaping / 3 - 5 g
- 1 Tablespoon Vanilla Extract
- ¼ Cup Heavy Cream / 60 g
- 8 oz Chocolate Chips or Baking Chocolate / 226 g
Instructions
- Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, approximately 2 minutes.
- Add the butter and continue mixing on medium speed until the texture is again paste-like.
- Increase the mixer to medium-high speed and mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Make a ganache by heating the heavy cream in the microwave in 30-second bursts until it starts to bubble. Add the chocolate, let it melt, and stir until smooth.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the chocolate ganache, salt, and vanilla extract. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
Notes
Option to store in an air tight container in the refrigerator or freezer, then bring to room temperature and repeat step 8 & 9 prior to frosting you cake.