Plan to set out the butter and cream cheese about 2 hours before you plan to make the frosting if you can. That will give it plenty of time to soften up and be easy to blend.
- 8 ounces cream cheese, softened at room temperature
- 1 stick unsalted butter (1/2 cup), softened at room temperature
- 1/2–1 cup powdered sugar
- 1/3 cup unsweetened cocoa powder (I like SACO brand or Hershey’s Special Dark)
- 1 teaaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1–2 tablespoons whole milk or cream
- Add the cream cheese to a large bowl and beat with a hand-held electric mixture for about a minute on high speed.
- Add the butter, powdered sugar, cocoa powder, vanilla, and salt, and beat on low to start, then work up to high speed and beat until thoroughly combined and creamy, about 1 minute.
- Use on cupcakes or a cake. Or store, in an airtight container or in a bowl tightly covered with plastic wrap and placed into the fridge, for up to 3 days.
Be sure that the butter and cream cheese have time to soften at room temperature before you start blending. I usually set them out 2 hours before I plan to start if possible.
Start with 1/2 cup powdered sugar and add additional to reach a sweetness you like. (I use 1 cup.)
Add 1 tablespoon milk or cream at a time at the end of blending to reach your desired consistency.
Make ahead and store in an airtight container for up to 3 days in the fridge.