Chocolate Cream Cheese Frosting
- 100 g (7 tablespoons) unsalted butter, softened
- 500 g (2 cups + 1 tablespoon or 2 8-ounce bricks) cream cheese
- 320 g (2 1/3 cups + 1 tablespoon) icing (confectioner’s) sugar, sifted
- 50 g (1/3 cup + 1 tablespoon) cocoa, sifted
Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.
Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.
Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.