This past weekend we had my in-laws over for a triple birthday celebration (for Big-A, Lil-J and I) and I had it in my mind that I would bake gluten-free cupcakes for Lil-J, and a red velvet cake for the rest of us. I had all the ingredients to make a homemade cream cheese frosting and sent hubby out to find the cake mix. After a failed search for red velvet cake mix at our local grocery store, I was left with chocolate cake and cream cheese frosting...not exactly a match made in heaven! I also had very little time to make any major changes to the dessert menu. What to do?!
So I picked up the phone and called mom, asking her what I could do to fix my frosting fiasco. I quickly wrote down her instructions, and made one of the best batches of homemade frosting that I have ever tasted! I could eat the entire bowl with a spoon, it's that good! And here it is:
Nana's Chocolate Cream Cheese Frosting
1 250g package of plain cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 tbsp milk
1 tsp vanilla extract
3 1/4 cups icing sugar
2 tbsp cocoa powder
- Cream the cream cheese and butter together until you have a smooth consistency.
- Add the vanilla and milk, and mix until combined.
- Sift the icing sugar and cocoa powder.
- 1 cup at a time, add the dry mixture to the wet mixture, beating until combined.
- If the frosting is too thick, add milk 1 tsp at a time until you have the desired consistency. If the frosting is too wet, add icing sugar 1 tsp at a time until you have the desired consistency.
- Refrigerate in a covered bowl or container until 30 minutes before you're ready to use. Allow to soften at room temperature 30 mins before spreading onto a cake or cupcakes.
|This super creamy frosting spreads perfectly onto cake.|
|TO. DIE. FOR.|
This frosting is very creamy, chocolatey, and has a delicious tanginess from the cream cheese. It's a perfect match for any cake flavour. And if you're at all intimidated by the thought of making homemade buttercream frosting, this is an easy alternative!
DISCLAIMER: Not all the food products used in this recipe are certified "Gluten Free". I do, however, causiously check all food labels and Brand websites before making my gluten free desserts. If you have gluten allergy concerns,
I suggest you do the same.