Dark Chocolate Cream Cheese Buttercream by Mary-Grace Hamilton - Musely
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Dark Chocolate Cream Cheese Buttercream

posted in Food & Drink > Recipes
  • Ingredients

    - 1 cup (2 sticks) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)

    - 1  package cream cheese, such as Philadelphia®, softened

    - 1 tablespoon pure vanilla extract

    - ¾ cup HERSHEY'S® Special Dark® Cocoa

    - ¾ cup bittersweet or semisweet chocolate chips

    - 4 cups confectioners’ sugar, spooned in cup

    - 2 to 3 tablespoons milk

  • 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 milk to reach the ideal consistency for filling, frosting, icing and piping. 

    - Before frosting cake layers, rebeat buttercream to ensure smoothness

  • Enjoy! 


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