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Chocolate Frosting for Chocolate-Raspberry Cake

Cream cheese and creme fraiche give this chocolate frosting its nuanced flavor.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Photography: Con Poulos

Source: Martha Stewart Living, February 2016


  • 2 1/4 cups confectioners' sugar, sifted
  • 1/4 cup Dutch-process cocoa powder
  • Pinch of coarse salt
  • 6 ounces cream cheese, room temperature
  • 1 1/2 sticks unsalted butter, room temperature
  • 9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
  • 3/4 cup creme fraiche or sour cream


  1. Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.

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