Dark Chocolate Cream Cheese Buttercream

• Vegetarian
• Gluten free

• Baking & Spices

  • 3/4 cup Chocolate chips, bittersweet or semisweet
  • 4 cups Confectioners' sugar
  • 3/4 cup Hershey's special dark cocoa
  • 1 tbsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 cup Butter, unsalted
  • 2 tbsp Heavy cream
  • 1 Philadelphia (8-ounce/226 grams package cream cheese, such as

Found on wickedgoodkitchen.com

Description

Ingredients

• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, softened
• 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
• ¾ cup (60 grams) sifted HERSHEYS® Special Dark® Cocoa, or your favorite
• ¾ cup (4.5 ounces/127.5 grams) bittersweet or semisweet chocolate chips, such as Guittard® Extra Dark Chocolate Chips, melted and cooled slightly
• 4 cups (480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
• 2 to 3 tablespoons (30 to 45 ml) heavy cream, optional for desired consistency

Directions

• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Add cocoa and mix until well blended. Add melted chocolate and beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
• Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
• If desired, beat in the amount of heavy cream to reach the ideal consistency for filling, frosting, icing and piping. Before frosting cake layers, rebeat buttercream to ensure smoothness.