I wanted a buttercream that was a little less sugary and buttery that could be used to ice the outside of the cake but also be used as a good filling and this is what I came up with. I use this frequently with the triple chocolate fudge cake ( recipe that I found here on cake central ) for a super decadent chocolate cake.
- 2 cups :confectioners sugar
- 1 cup: cocoa powder
- 8 oz. (2 cubes ) : unsalted butter softened to room temp.
- 4 oz. cream cheese softened to room temp.
- 1/3 cup heavy whipping cream* ( you can add less or more depending on how wet/soft/fluffy you desire the consistancy )
combine cream cheese and butter in mixing bowl and blend well.
add sugar slowly
add cocoa slowly
add whipping cream slowly
mix on low to combine.. once all ingrediants are added
mix on high for about 1 min .