Le Food Snob


A mildly cream cheesy frosting fit for frosting your favorite cake, cupcakes, brownies or cookies. I paired mine with red velvet brownies. Omit the salt if you want your frosting super-sweet.


  • 8 T. butter
  • 4 oz cream cheese, room temperature
  • 1 tsp. vanilla
  • 1 c. chocolate chips
  • 2 to 3 c. powdered sugar
  • 1/2 tsp. kosher salt (optional)


  1. Melt chocolate in a heat proof bowl in a simmering pan of water. (Or melt in the microwave at 30 second bursts until just melted – about 60 seconds depending on the strength of your microwave.) Stir until just melted and set aside. Cool to room temperature.
  2. Beat butter and cream cheese on medium high until light and fluffy, about 3 minutes. Add vanilla. Beat 3 more minutes. Turn mixture to low and gradually add powder sugar and salt. Beat at medium speed until smooth and creamy.
  3. On low-speed, add the chocolate to the mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake, cookies or brownies.

Recipe rating: 

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