This chocolate butter frosting was used to decorate the chocolate cake I made in the post above and it is really delicious and very rich. It is taken from the feature about cupcakes by Peggy Porschen in the October 2009 Sainsbury’s Magazine.
It is important that the cream cheese and butter are both at room temperature, so try to remember to take them out of the fridge a few hours before you want to make the frosting.
50g cream cheese
25g unsalted butter
150g icing sugar
50g good quality dark chocolate ( at least 70% cocoa solids), chopped small or grated
50 ml single cream
Method
Beat the cream cheese and the butter together until well combined and then beat in the sieved icing sugar.
Heat the cream in a small saucepan to simmering point. Place the chopped or grated chocolate into a bowl and pour the hot cream over the chocolate. Stir gently until the chocolate has melted. Leave to cool for a few minutes.
Add the chocolate mixture to the butter mixture and stir well to combine. Leave it to cool until it’s a spreadable consistency and then using a palette knife spread over the top of your cake.
Serve the cake in big slices and enjoy every mouthful.
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