If you are in need of a rich, creamy chocolate frosting that will stay creamy for days, is not overpoweringly sweet and brings the chocolate flavor boldly, then this chocolate espresso cream frosting is for you.
A combination of cream cheese and butter combines the tangy, creaminess of a cream cheese frosting with the rich flavors of a buttercream to create one really fabulous frosting.
Let’s get started…
To make frosting for a classic two-tiered 9 inch cake, you will need 8 ounces of room temperature cream cheese, 1/2 cup of room temperature butter, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of vanilla extract, 1/2 teaspoon of espresso powder, 4-5 tablespoons of heavy cream, 2-2 1/2 cups of confectioners sugar and a pinch of salt.
If you need more frosting, this recipe can be easily doubled or even tripled using a large stand mixer.
Start by whipping 8 ounces of cream cheese until it is smooth and creamy. You can do this in a stand mixer or in a large bowl with an electric hand mixer.
Next, add 1/2 cup of room temperature butter and whip until they are combined and creamy.
Now, add 1/2 cup of cocoa powder, 1 teaspoon of vanilla extract, 1/2 teaspoon of espresso powder and a pinch of salt and mix until combined.
Reduce the speed to low and gradually add 2 cups of confectioners sugar. If the frosting becomes too tight, add a few tablespoons of heavy cream until the frosting develops your desired consistency.
The final step is to taste the frosting and decide whether you need to add the remaining 1/2 cup of confectioners sugar. This will depend on both personal preference and what you will be using this frosting on. If you are about to frost some really sweet cupcakes with it, maybe hold off on adding more sugar. If you are adding it to a more subtly flavored cake or frosting plain doughnuts with it, you may want to add the rest of the sugar.
Once your frosting is ready, frost away! I love this frosting on my chocolate espresso gateau cake, on old fashioned doughnuts or cookies, biscotti, shortbread… you get the idea.
The next time you need a great chocolate frosting that brings bold chocolate flavors with a smooth, creamy texture, give this chocolate espresso cream frosting a try.
You will be so glad that you did…
Chocolate Espresso Cream Frosting
Ingredients
- 8 ounces of cream cheese, room temperature
- 1/2 cup of butter, room temperature
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of espresso powder
- 4-5 tablespoons of heavy cream
- 2-2 1/2 cups of confectioners sugar
- a pinch of salt
Instructions
- Whip 8 ounces of room temperature cream cheese in a stand mixer or large bowl using an electric hand mixer until it is smooth and creamy
- Add 1/2 cup of room temperature butter and whip until combined
- Add 1/2 cup of cocoa powder, 1 teaspoon of vanilla extract, 1/2 teaspoon of espresso powder and a pinch of salt and mix to combine
- Gradually add 2 cups of confectioners sugar while mixing on low speed
- If the frosting becomes too tight, add a few tablespoons of heavy cream until you achieve your desired consistency
- Taste and add the remaining confectioners sugar if you want the frosting to be sweeter
- Use your chocolate espresso cream frosting to frost fully cooled cakes, cupcakes, doughnuts or cookies
