This takes about 5 minutes in a food processor, or about 60 to 90 seconds in a high-powered blender with the use of a tamper. amzn_assoc_marketplace = "amazon"; COPYRIGHT ©2019, Baking Cherry. My family loved it! In the bowl of an electric mixer fitted with the whisk attachment, place the butter, cream cheese, sugar, and vanilla. Amazing frosting! Here’s the link to the PERFECT CHOCOLATE CAKE RECIPE, AND a link to my POURABLE CHOCOLATE GANACHE. In this case, you’ll still use only the solid cream, not the whole can. sour cream, sugar, powdered sugar, mint extract, dark beer, butter and 5 more Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Evil Shenanigans sugar, cocoa nibs, finely chopped pecans, shredded sweetened coconut and 18 more This tastes so good, was nice and smooth and will definitely be my go-to icing. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I mean, I like chocolate cake… actually, who DOESN’T like chocolate cake? https://www.food.com/recipe/chocolate-cream-cheese-frosting-192894 Refrigerate for 10 to 20 minutes, if necessary, until firm enough to frost the cake. Carrot Ginger Dressing (Japanese Dressing), Best Broccoli Slaw (with Honey Mustard Dressing), Pumpkin Smoothie (tastes like Pumpkin Pie! You can also add 2 to 3 tablespoons of liquid to help it blend, if you needed. Sift in the cocoa powder and powdered sugar. Beat on medium speed until smooth, about 3 to 4 minutes. Get a free 7-Day Kick Start when you sign up for my email newsletter, Your email address will not be published. Add vanilla and half-and-half and mix until well blended. amzn_assoc_title = "Shop This Recipe"; In the bowl of you stand mixer fitted with the paddle attachment mix the butter and cream cheese together on medium speed until creamy and combined. Store airtight in the refrigerator for up to 5 days, Keywords:: chocolate, cream cheese, frosting, Tag @cookiesandcups on Instagram and hashtag it #cookiesandcups. Active time: 10mins | Yield: Enough frosting for 18-24 cupcakes or an 8-inch layer cake, Vegan Chocolate Cake with Coconut Caramel. All Rights Reserved. I feel like it adds an extra layer of creamy richness. To make this healthy frosting recipe, you’ll combine the ingredients in a food processor or blender, and then blend them together until very smooth. It wasn’t super heavy which I loved and I spread it on a coconut cake, which was delicious:) Thanks you! ANNNNND if you top it with my new, most favorite frosting…well, it’s a match made in heaven! Notes. Cream Cheese: Make sure you’re using the blocks of cream cheese, not cream cheese spread. amzn_assoc_tracking_id = "cookiesandcup-20"; After frosting, keep the cake or cupcakes refrigerated. Add the cocoa and powdered sugar mixture and beat until blended. All opinions are my own. I’m Shelly and I’m an addict. Can I use a food processor instead of a blender so that it is easier to take out and makes clean up easier? Be sure to taste as you go and adjust the flavor to your liking. In a move of desperation, I decided to simply blend dates and cacao powder with a full can of coconut milk to see what might happen… and the taste was amazing! ANNND I not only used Challenge Cream Cheese in the recipe, I used Challenge Butter as well. The combination of pure, dairy ingredients in this frosting, paired with cocoa powder and powdered sugar…. You can usually shake the can to hear if it sounds solid inside. This one is so easy—just cream cheese, butter, cocoa, and powdered sugar, with a touch of vanilla and half-and-half. I made this frosting yesterday and it was TO DIE FOR. I love a cream cheese frosting with the addition of butter. Milk or similar dairy- 1-2 tablespoons as needed for desired consistency. Notes. So so so good. do you have any suggestions of substitutions for the coconut cream? Hi! You can also add 2 to 3 tablespoons of liquid to help it blend, if you needed. And like I said, this frosting on top of a moist chocolate cake. Vanilla Extract- 1 teaspoon. Using a full can of coconut milk creates more of a chocolate pudding that never sets, so using only the solid “coconut cream” that you’ll find in a can of coconut milk is key to making this recipe work. Challenge is the only dairy company that controls the entire butter process, beginning with the milk. Chocolate Cream Cheese Frosting is the new star of my frosting dreams. I use 1 to 2 tablespoons of the remaining liquid from the can of coconut milk, but any type of milk or just water will work. You can increase the amount of cacao powder you use to give it a richer, darker chocolate flavor if you’d like to, which can help to hide the coconut flavor even more. You can definitely try that! And I mean you can go the extra mile and pour a CHOCOLATE GANACHE on top for a few extra calories. My air-conditioned kitchen makes the cream in my cans of coconut milk solid at room temperature when stored in my pantry. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! The frosting is creamy and delicious…good enough to eat with a spoon! Chocolate Vegan Frosting (No Powdered Sugar!). Either way, be sure to scrape down the sides to make sure everything is evenly incorporated. Required fields are marked *, Notify me of follow-up comments via e-mail. Stir the mixture constantly until it has the consistency of pudding or custard. ), Medjool dates (or any soft, squishy variety), Coconut cream (from a can of coconut milk). Of the buttercream sort. I melt the coconut cream by placing the solid cream in a heat-safe bowl, then making a double-boiler out of a saucepan filled with one inch of water. I got it out of 1 can the three different times I made this recipe, and even if it’s just barely under a cup it will still work! Learn how to make this creamy, smooth, and delicious cream cheese frosting, made with white chocolate, and flavored with vanilla. It’s super creamy and you can taste the freshness. It is easily the best buttercream frosting I’ve tried. (You can probably also do this in a microwave, but we don’t use one.). Add the cocoa and powdered sugar mixture and beat until blended. (You can save the liquid for a smoothie recipe later! Delivered Straight to Your Inbox, For Free! I know you like chocolate cake. Add the melted and cooled white chocolate and beat for 1 or 2 minutes more. My best friend, Sharon, asked me to make a chocolate … Beat on medium speed until smooth, about 3 to 4 minutes. Add in the melted coconut cream, dates, cacao powder, vanilla, and salt to a high-speed blender or food processor and blend until silky smooth. Blend until smooth, stopping to scrape down the sides of the blender to make sure there are no chunks of dates left. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. Try this Chocolate Buttercream Frosting. Learn how your comment data is processed. Sift cocoa powder and powdered sugar together in a bowl. Transfer the blended frosting to an airtight storage container and let it set in the fridge for at least 4 hours, or overnight. You’ll only want to use the solid part in this recipe! I used my kitchen aid food processor and it turned out perfect! There’s no cooking required. I use some of the remaining liquid from the can of coconut milk, but water will work, too. This site uses cookies to help provide the best user experience. My Vegan Cream Cheese Frosting is a fan favorite, and you can easily swap out the flavorings to make a chocolate version. If you don’t have coconut cream on hand, I’d recommend that you try making a frosting using a base of sweet potatoes instead! I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites. I love how it’s fruit-sweetened for a healthy frosting option, and that it’s naturally dairy-free and oil-free, too. Can be made 2 days ahead and stored in refrigerator. This post may contain affiliate links. amzn_assoc_ad_mode = "manual"; First, melt the coconut cream so that it's liquid. If you want it sweeter, you can add up to 2 or 3 tablespoons of maple syrup as the liquid part of this recipe, without affecting the final texture. You can also use maple syrup for a sweeter result, or just plain water to help facilitate blending. DESSERT PERFECTION! You can use this icing on cupcakes too. Chocolate Cream Cheese Frosting on top of a rich and soft chocolate cake is a dream dessert! Mix on low speed for 30 seconds to combine. It’s the easiest to do this if you melt the coconut cream so that it’s liquid first. The cream is softer if you can open the can at room temperature, and I think that makes it easier to work with and measure, but be sure to chill it if you think it won’t be solid otherwise.

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