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Under 30 Minutes

Chocolate Frosting

Decadent indeed, this frosting is a chocolate lover's dream come true. Creme fraiche offsets some of the richness. Use it to frost vanilla cake (or chocolate if you're a chocoholic).

  • Prep:
  • Total Time:
  • Yield: Makes 7 1/2 cups (enough to frost one 8-inch layer cake)

Photography: Pål Allan

Source: Martha Stewart Living, September 2010


  • 12 ounces cream cheese, softened
  • 1 1/2 sticks unsalted butter, softened
  • 4 1/2 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • Salt
  • 1 pound 2 ounces bittersweet chocolate, melted and slightly cooled
  • 1 1/2 cups creme fraiche or sour cream


  1. Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in creme fraiche until well combined. If frosting doesn't seem firm enough, refrigerate for 10 minutes. Beat before using.

Cook's Notes

The frosting can be refrigerated for up to 5 days. Bring to room temperature and beat before serving.


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