Chocolate Cream-Cheese and Lemon Cream-Cheese Frostings

By kathryns

Consider using the chocolate cream cheese as buche de noel frosting (with coffee butter cream filling) in a chocolate roll. (Should freeze well). NOTE: This recipe uses enough sugar, butter, cream cheese for BOTH chocolate and lemon frosting, so halve those ingredients if making one.

Ingredients

• 4 ounces unsweetened chocolate
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 1 3/4 cups whipped cream cheese (about 10 ounces)
• 4 cups confectioners' sugar
• 3 tablespoons fresh lemon juice

Details

Servings 18
Preparation time 30mins
Cooking time 30mins
Adapted from epicurious.com

Preparation

Step 1

Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.

In a bowl with an electric mixer on low speed beat together butter, cream cheese, and confectioners' sugar until light and fluffy. Transfer half of cream- cheese mixture to another bowl and stir in melted chocolate until combined well.

Stir lemon juice into plain mixture in other bowl. If frostings are too soft, chill slightly before using. Frostings may be made 2 days ahead and chilled separately, covered. Bring frostings to cool room temperature and whisk before using.