Cinnamon Chocolate Cream Cheese Frosting
Source of Recipe
Anne Byrn, posted to recipecircus by Genia Marie
Recipe Introduction
"Whenever I make up this frosting, I can't decide what to do first-slather it on the Chocolate Pumpkin Spice Cake or pop a big spoonful into my mouth! Flavored with dark Dutch-process cocoa and ground cinnamon, it is a perennial as far as I am concerned, delicious on any dark chocolate layer cake or cupcake in this book."
List of Ingredients
1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
1/2 cup Dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted Recipe
1. Place the cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add more sugar if the frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
2. Use to frost the top and sides of the cake of your choice.
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