ats
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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 wonderful, not too sweet 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.
Chocolate Whipped Cream Cream Cheese Frosting
Ingredients
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
Instructions
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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.
Chocolate Whipped Cream Cream Cheese Frosting
Ingredients
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
Instructions
- 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.