Chocolate Cream Cheese Icing 2

cupcakes frosted with chocolate cream cheese icing
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Summary

Yield
cups
SourceRobert Bosley, Auburn, Washington
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Description

This chocolate cream cheese icing recipe infuses both the flavors of strawberry and coffee with the addition of strawberry jam and a homemade mocha syrup.

Ingredients

3 oz
cream cheese
8 oz
butter
2 T
Milk
1 t
Vanilla Extract
1⁄4 t
Salt
1 c
strawberry jam or jelly
1⁄4 c
mocha liquer (recipe below)
3⁄4 c
Dutch cocoa
1 lb
confectioners sugar

Instructions

  1. With a hand blender, whip the cream cheese and the butter in a mixing bowl.
  2. Blend in the milk, vanilla, mocha liqueur salt and strawberry jam.
  3. Gradually mix in the cocoa and the powdered sugar.
  4. Whip until the frosting is smooth and creamy.

Notes

For the mocha liqueur:
2 cups Boiling water
3 cups White granulated sugar
12 oz Instant coffee
3/4 cup Cocoa
1 tablespoon Cinnamon
1 fifth Vodka
1 Vanilla bean, cut into pieces

  1. Combine 1 cup boiling water and sugar in a heavy sauce pan.
  2. Cook uncovered over medium heat for about 10 minutes to make a thin syrup.
  3. Add 1 cup boiling water to the instant coffee and stir to dissolve and
  4. then add it to the syrup.
  5. Remove from heat and let it cool to lukewarm.
  6. Stir in the vodka and vanilla.
  7. Pour into a clean, half gallon jar, cap tightly and store for 3 weeks before using.
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