Chocolate Cream Cheese Frosting



250g Philadelphia cream cheese

250g unsalted butter

440g icing/powdered sugar

200g melted dark chocolate (at room temp)

250g milk powder**

Will frost 12 cupcakes


Start off by adding your cream cheese (cold out of the fridge) and softened butter (at room temp) to the bowl of a stand mixer and use the paddle attachment to mix them until well combined.


Add the sugar and milk powder and start on low speed until the powders are mixed in. As soon as they’re mixed into the frosting and no powder is visible turn the mixer up to the highest speed and whip on high for 5-6 min to incorporate air into the frosting. This will help give it volume. If you mix it on low speed the frosting will softened and eventually go runny. There’s no going back once that happens.


Add your melted choc and mix until evenly combined. You may need to scrape down the mixing bowl at least once to ensure everything is mixed in properly.




Cream cheese frosting is best stored in the fridge.

Can be frozen for two weeks in an airtight container

Will melt easily on warm days

** there are no substitutes for milk powder in the recipe. You may leave it out if you wish but it will be difficult to bring to a piping consistency on warm days and is best used as a spreadable frosting.

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