At long last, Chocolate Whipped Cream Cream Cheese Frosting is here! And yes. It is getting it’s very own post. If you’ve tried Whipped Cream Cream Cheese Frosting, you know what all the buzz it about. That wonderful, not too sweet frosting is our number one favorite frosting and is almost always requested as THE frosting everyone wants for their birthday cake.
It’s the frosting that’s not too sweet. We are not fans of super sugary frosting. I, personally, just scrape it off if it’s too sweet for me. Not with this one.
This is the frosting that, when there are leftovers, promptly gets used to top fresh fruit, pancakes, oatmeal….spoons…you get the idea. It’s just that good. It’s the perfect “not too sweet” frosting. Read the post. All the details are there.
But chocolate? What about chocolate??? That’s what so many readers wanted to know. How do I make this chocolate? Well, it’s not like I haven’t made chocolate versions, but it was before the blog and I didn’t write down the exact measurements.
So I found myself coaching readers through their own process to figure it out, promising that one day I would write a post specifically for this flavor.
And today’s that day. Yes, my family has “suffered” through a couple of trials on the best way to make this favorite frosting in chocolate. It was actually three trials.
The good news is that while I didn’t think the others were the perfect “ying” to the “yang” of the original, they were so good in their own right as totally different kinds of frosting that I’m going to have to make them again someday and post them as well.
What I wanted was a mellow chocolate version of the original. This is not meant to be a super chocolatey fudgey frosting (which, of course,would also be delicious.) Instead, this is the perfect sibling to the creamy and light tasting plain vanilla version.
I decided cocoa was really the best option for achieving that. It was also the easiest. One of the beauties of the original frosting is that it can be made in one bowl. When we use cocoa to flavor it, there are no additional steps of melting chocolate and cooling it…etc.
There is a slight change in how it is prepared, though. We start with a paste. We’re just going to mix a little of the cream into the cocoa so that it can more easily incorporate into the cream cheese.
What happens if you don’t do that? Well it will still work, but you’ll have cocoa flying out of your bowl and the powdery cocoa will coat the cream cheese.
As you beat it, the cream cheese will form marble size balls, all covered in cocoa that just roll around your bowl while you beat it. It will look, um, let’s just say, unappealing.
And while it’s looking all yuck in your bowl, you’ll wonder if you’ve just ruined everything. You haven’t, it will just take a heck of a lot longer to beat it into submission. It’s not worth it.
Make the paste instead. It still happens in one bowl, it will take 15 extra seconds to do it and it will save you frustration that should never be part of a recipe as delicious as this. I have no photos of the cocoa covered “marbles” debacle and I have no photos of the process that starts with paste.
But I do have a photo of the creamy bowl of yum you’ll end up with. (The photo above is from a half recipe.)
I’ve never timed it, but I think I make this frosting in less than 10 minutes. There are not a lot of ingredients. It’s one bowl. You don’t have to wait for anything to come to room temperature.
In fact, you want everything cold. I know some will say that the cream cheese needs to come to room temperature like it would for cheesecake. But not here.
You want it cold so that it keeps it’s shape. If you let it come to room temperature, your frosting may be much too soft to pipe. I always use Philadelphia Cream Cheese and it always whips up perfectly from cold. Other brands just don’t work as well. I’ve tried them.
Minutes later, when you’re finished whipping the mixture to stiff peaks, you’ll have a lovely frosting. It’s creamy, it’s chocolatey and, it’s not too sweet. It’s perfect on top of the Dark Chocolate Cupcakes that I’ll be sharing in my next post. And it will be perfect, pretty much, on top of anything.
I could have just added directions for a chocolate version to the original post, but come on…look at this Chocolate Whipped Cream Cream Cheese Frosting…
A picture really is worth a thousand words.
Wait! You don’t want chocolate? Here’s the link to the original flavor of this amazing frosting!
And here’s the perfect option to top your fall flavored cakes like this Pumpkin Ale Cake, Brown Sugar Cinnamon Whipped Cream Cream Cheese Frosting!
A few readers have had issues with this not whipping up properly. I do mention in the recipe that this does mix up a little softer than the original, but as you can see in the photos, I was still able to pipe it. I stored my cupcakes in the refrigerator and the piped frosting firmed up just as it does with the original version.
Now that the weather is getting warm, I believe the culprit to the “too soft” frosting is heat. Hot kitchens, hot tools, friction. This frosting needs to be cold, cold, cold when you make it. It doesn’t work in a hot kitchen. I’ve tried it and it just melts. The fat is what keeps this firm, the sugar helps to stabilize it, but when fat gets warm, it gets soft. So here’s a few additional tips for success:
*Put your bowl and beaters in the freezer for 30 minutes before you use them.
*If you use the one bowl method, keep your cream in the refrigerator until you need to use it. (I’ve updated the recipe to reflect this tip.) If there’s any delay between whipping the cream cheese and whipping the cream, put your bowl with the cream cheese mixture back into the refrigerator to stay cold.
*If you use the two bowl method, (which is basically whipping up your cream cheese mixture in one bowl, whipping your cream to stiff peaks in another bowl, folding them together and then whipping to fully combine) whip your cream cheese mixture first. Put it in the refrigerator (or freezer for just a few mintues) to stay cold while you whip up the cream in another bowl.
*When you whip the cream, start on a lower speed until it’s starts to get thick and then slowly increase the speed until you get stiff peaks. If you whip on high from the beginning, your beaters may cause enough friction to create heat. The heat will melt or soften the fat in the cream and the cheese.