Chocolate Whipped Cream Cream Cheese Frosting

• Vegetarian
• Gluten free

• Baking & Spices

  • 3 tbsp Cocoa powder, unsweetened
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup White sugar, granulated

• Dairy

  • 1 (8 ounce package Cream cheese
  • 1 1/2 cups Heavy whipping cream or heavy cream

Found on themerchantbaker.com

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

Directions

• 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.
• Slowly drizzle the cream down the side of the bowl while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.
• Use immediately for frosting, piping or filling. Store leftovers and whatever youve frosted or filled in the refrigerator.