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Chocolate Frosting
from Martha Stewart (via The Way the Cookie Crumbles)

14 oz bittersweet chocolate, chopped fine
9 oz cream cheese, at room temperature
9 tablespoons unsalted butter, at room temperature
3 cups (12 oz) confectioners’ sugar
6 tablespoons unsweetened Dutch-process cocoa powder
pinch of salt
1 cup plus 2 tablespoons sour cream

Place the chocolate in a microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until the chocolate is completely melted and smooth. Set aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until pale and fluffy, about 3-4 minutes. Sift in half of the confectioners’ sugar, half of the cocoa powder and the salt. Beat until combined, then sift in the remaining confectioner’s sugar and cocoa powder, and beat until incorporated. Add the melted chocolate and then the sour cream, beating until the frosting is smooth and creamy.


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