Cream Cheese (Chocolate) Frosting

The Frosting

Since I tackled "the book" for the red velvet cake recipe, I decided to also tackle the recipe for the Cream Cheese Chocolate Frosting on page 299.

Ingredients

1 stick (4oz) unsalted butter, softened 8 oz cream cheese, softened 5 oz unsweetened chocolate, melted and cooled About 3 1/2 cups (1lb) confectioners' sugar, sifted 1 to 2 Tbsp milk or heavy cream

The Directions

The vanilla cream cheese recipe called for no chocolate, so I omitted that part.

1. With an electric mixer on low speed (or with the paddle attachments on a stationary mixer), beat the butter and cream cheese until blended and smooth.
   
   omitted:Add the chocolate and beat for a few seconds, or until combined.
2. In three additions, add the sugar by sifting it over the bowl and mixing it in by hand, or with a rubber spatula or wodden spoon. When all the sugar is in, beat the frosting with an electric mixer for about a minute, or until it is light and fluffy. Add the milk to make it smooth and spreadable.