Frosting From Cream Cheese

frosting from cream cheese, looking for these recipes? check this for 3 best frosting from cream cheese: Chocolate cream cheese frosting , From Scratch Chocolate Cake with Cream Cheese Frosting , Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

image credit: madeleine


  • Chocolate Velvet Cupcakes
  • 1 1/2 cup semisweet chocolate morsels
  • 1/2 cup butter, softened
  • 1 16oz package of light brown sugar
  • 3 large eggs
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 8oz container of sour cream
  • 1 cup hot water
  • 2 tsp vanilla extract
  • Browned-butter-cinnamon-cream-cheese frosting
  • 1/2 cup butter
  • 2 8oz packages of cream cheese, softened
  • 2 16oz packages of powdered sugar
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract
  • Steps

  • Cupcakes: Preheat oven to 350°.
  • Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
  • Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes).
  • Add eggs, 1 at a time, beating just until blended after each addition.
  • Add melted chocolate; beat until blended.
  • Sift together flour, baking soda, and salt.
  • Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.
  • Beat at low speed just until blended after each addition.
  • Gradually add hot water in a slow, steady stream, beating at low speed just until blended.
  • Stir in vanilla
  • Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
  • Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean.
  • Remove from pans to wire racks, and let cool completely (about 45 minutes).
  • Icing: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
  • Immediately remove from heat.
  • Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy.
  • Stir in cinnamon and vanilla
  • Pipe onto cupcakes Change
  • From Scratch Chocolate Cake with Cream Cheese Frosting

    image credit: Felice


    8 servings

  • 1/3 cup flour (85 g)
  • 4 Tbsp unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pinch salt
  • 1/3 cup sugar (add up to 1/2 cup for sweeter cake)
  • 1 egg
  • 4 Tbsp butter (60 g)
  • 3/4 tsp vanilla
  • 1/2 cup milk (120 ml)
  • ** Cream Cheese Frosting **
  • 100 g cream cheese (3.5 oz)
  • 3 Tbsp butter (45 g)
  • 10 drops vanilla
  • 8 Tbsp powdered sugar (60 g)
  • Coconut flakes or sprinkles (optional)
  • Steps

    120 mins

  • Let the egg and butter sit out at room temperature for 30 minutes. Preheat oven to 180C/350F.
  • Put butter in a large bowl and cream it with a fork or mixer until creamy, soft and a little fluffy. Change
  • Add the sugar to the butter (I used natural sugar so it looks brown here) a little at a time and mix well. Change
  • Add egg and vanilla. Continue to beat until well mixed. Change
  • In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the flour mixture and the milk into the butter and egg mixture. Beat until smooth. Change
  • Grease well a 8-inch (20.5-21 cm) pie dish or cake pan with oil or butter. Pour in the batter and spread out evenly. Change
  • Bake in the oven for 30 minutes. Check the center with a toothpick – if it comes out clean it’s done! Let cool on a rack for 10 minutes. Remove and let cool completely before frosting, about 1 hour. Change
  • While the cake is cooking prepare the icing. Let the cream cheese and butter soften a little at room temperature. Put in a bowl and beat/cream until smooth. Change
  • Gradually mix in the powdered sugar. Change
  • When the icing becomes soft enough to spread, it’s done! Store the fridge until the cake has cooled. Change
  • When the cake is completely cooled, you can spread on the icing! If the icing hardened a little in fridge, let it warm up a few minutes until you can spread it. Change
  • Finish up by sprinkling some coconut flakes or sprinkles. Slice and serve!! Change
  • Chocolate cream cheese frosting

    image credit: Diluckshnie Jayawardena



  • 0.5 Cup Unsalted butter (at room temperature)
  • 8 Ounces Cream cheese (take directly from fridge)
  • 1.5 Teaspoons vanilla extract Pure
  • 0.5 Cup Cocoa Unsweetened
  • 4 Cups Icing sugar
  • 2 Tablespoons Milk
  • Steps

    10 mins

  • Place the butter in a large mixing bowl and beat it with a cake mixer for about 20 seconds.
  • Add the cream cheese and mix for about 30 seconds.
  • Add the vanilla extract and mix for about 10 seconds.
  • Add the cocoa and mix till it has been well incorporated.
  • Add the icing sugar one cup at a time mixing till well blended. Be careful when adding the icing sugar and turning the mixture on as if you don’t mix the icing sugar into the mixture there will be icing sugar flying all over you and the kitchen.
  • Add a tablespoon of milk at a time till the desired consistency has been achieved. Be careful with this step as if you add too much milk the icing will be too runny and if you don’t add enough it will be too stiff. I find between 2-3 tablespoons is the ideal amount for me.
  • Place in a piping bag with tip and frost the cupcakes. If not using immediately make sure to cover it and keep it in fridge. Always mix right before piping.
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