My reviews (266)

Cream cheese chocolate frosting

In this luscious alternative to chocolate buttercream, the addition of cream cheese cuts the sweetness and lends a lovely tangy flavour. For a darker frosting, you can add more cocoa or up to 110g of melted chocolate.
Reviews (266)

20 Jan 2010
Reviewed by: naples34102
Perfect. Some tips: beat the cream cheese and butter together until light, fluffy and free of lumps. Sift the powdered sugar and cocoa powder together before adding - again, to ensure no lumps or bumps. Finally, I'd suggest not adding ANY milk until the end, and then do so little by little! Particularly if you're going to pipe this frosting, as I did, you won't want to use the full amount! I wanted a pure chocolate frosting so I didn't add the cinnamon and this is exactly what I was looking for. Smooth, richly chocolate, and the cream cheese makes this a not-too-sweet frosting. I used this to frost "Lori's White Bread Cake," also from this site (a little plug for that lonely but exceptional recipe!) and it was like gilding the lily!
(Review from Allrecipes US | Canada)
03 Mar 2004
Reviewed by: Lara
This is an excellent frosting and I have made it a few times in the last few months before writing this review (wanted to give it a fair shake). I have found that if you eat it the same day you make it, the flavors have not had time to "blend," and the powdered sugar can destinctly be tasted. So, frost and wait a day to allow the cream cheese and sugar to meld together. A lovely, rather expensive-tasting (so be sure the cake deserves it!) frosting.
(Review from Allrecipes US | Canada)
18 Nov 2002
YUM! YUM! YUMMY!!! I was tempted to just eat this out of the bowl! Tangy, sweet, and awe-inspiring. I used it to frost the "Deep Dark Chocolate Cake," and the combo was amazing! I did tweak it a bit though: Only 3 cups of powdered sugar (4 seemed like too much), and I ditched the cinnamon completely. It's a good recipe that can be adjusted to suit your personal taste.
(Review from Allrecipes US | Canada)
10 Feb 2001
Reviewed by: Rebslo
Very good. I used regular cocoa and less conf. sugar..
(Review from Allrecipes US | Canada)
07 Feb 2005
Reviewed by: A Cook
Very good recipe, but agree with previous reviewer that it is important to let the frosting set for a bit. I made this recipe with a little added melted semisweet chocolate and slightly less sugar than called for. I tried it about an hour after I made it and hated it - the flavors didn't go well and the sugar stood out. About 5 hours later guests started eating the cake and raving about the frosting. The bowl with the extra frosting was the most popular item in the kitchen. I tried the frosting again and agreed it was actually very good - so make sure that you plan ahead when making this.
(Review from Allrecipes US | Canada)
19 Apr 2006
Reviewed by: TIGURRBABY
AMAZING. The texture and consistency of this frosting is incredible! It is dense, thick and creamy which makes it a breeze to frost a cake. The taste is amazing; not too sweet and perfect on a dark chocolate cake. I would recomend using half the required sugar and then tasting it before adding the rest, as i found it to be perfect with only 2 cups sugar. My new favorite!
(Review from Allrecipes US | Canada)
12 May 2007
Reviewed by: Cookin' Canuck
Excellent recipe I used for a base. I omitted one cup of sugar and the cinnamon - I then added 1/2 teaspoon of cayenne pepper. I then let it sit overnight and WOW! Throw away the cake and eat this frosting!
(Review from Allrecipes US | Canada)
06 Jul 2000
Reviewed by: WHYNOT
I love this frosting. I mixed together everything except the cocoa at first and took out a portion of the white frosting then mixed the cocoa into the remainder. I then used it to frost a marble cake by putting on the layer of chocolate and dropping bits of the white on top and swirling it with a knife. I was quite beautiful and a huge hit.
(Review from Allrecipes US | Canada)
18 Dec 2011
Reviewed by: Taryn
The taste was both satisfying and intriguing; *chocolate* cream cheese was new to me! I used both the cinnamon as well as 1/2 teaspoon cayenne and only 3 cups sugar as opposed to 4 and only 3 T milk. I whipped the cream cheese, butter and vanilla first, per folks' suggestion. My disappointment came with the texture, which is really just personal preference and not anything the recipe ever promised to be: thick, sticky and a bit too cocoa-powdery, even after 12 hours. I haven't made too many homemade icings in my time so wasn't sure what to expect and had hoped for a little more fluffiness. I think next go I would whip some heavy cream first into soft peaks and try folding it in. The recipe produces plenty -- I had about 3/4-1 cup left after icing a 9*13.
(Review from Allrecipes US | Canada)
18 Feb 2007
Reviewed by: kdeeryhays
I really enjoyed this frosting. The cinnamon was a subtle but great addition that I definitely recommend trying. I needed to use close to the 4 cups of powdered sugar to achieve the consistency of the frosting I wanted. Delicious. Thanks!
(Review from Allrecipes US | Canada)


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