Friday, January 15, 2010

Chocolate Cream Cheese Frosting

This is a Cooking Light recipe, it tastes WONDERFUL, and doesn't use a lot of butter, which is super duper!

Makes 1 3/4 cups icing

1/2 of an 8oz block of 1/3 less fat cream cheese
2 Tbsp. butter, softenend
3 Tbsp. skim milk
3 1/3 cups sifted powdered sugar
3/4 cup unsweetened cocoa powder
1/8 tsp. salt
1 tsp. vanilla

Beat the first 3 ingredients in a large bowl until smooth. Combine sugar, cocoa, and salt with a whisk and gradually add to the cream cheese mixture; beating at low speed until well blended. Add vanilla and beat well. If you need to thin it, add a tiny bit of milk. An iced cake can sit at room temp for 2 days (the sugar stabilizes the dairy). After that time, pop it in the fridge.

For a mocha icing, dissolve a little instant coffee to the milk before mixing it in... YUM!


Katie said...

Oh my goodness that sounds amazing. Chocolate and Cream Cheese in an icing. Now that is a triple threat!

Alicia said...

Oh, that sounds awesome!! And I have all the ingredients! Now I just need to make another

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