Friday, September 11, 2009

Chocolate cream cheese frosting

We had some extra cream cheese leftover and I thought I would attempt a homemade chocolate cream cheese frosting. It was very rich. Here is the recipe:

1.5 cups of Nestle semi-sweet chocolate chips

0.25 cups of either milk, rice milk or water

0.5 stick of butter

0.5 lb of cream cheese

1.5 cups of powdered sugar

1-2 tsp real vanilla

Let butter and cream cheese soften to room temperature. Blend cream cheese and butter together until light or fluffy. Melt chocolate chips in a double boiler adding the milk/rice milk/water and stirring. If you don't have a double boiler you can boil water in a larger pot and nest a smaller pot inside to get the same result. Using this method will ensure the chocolate is not heated more than 214 degrees F, preventing it from burning at the bottom (Natural gas combusts around 3,600 degrees F and a red hot stove element registers around 2,000 degrees F-- both definitely hot enough to burn chocolate in short order). Pour molten chocolate chips into the cream cheese/butter mixture. Add vanilla to taste and then add powdered sugar until desired consistency is achieved, scraping down the walls of the bowl as you blend. This frosting has a good consistency, and a rich and decadent taste.

No comments:

Post a Comment