Mmm this one is from Sally’s Baking Addiction! Don’t get turned off from the cream cheese. This is absolutely my go-to icing – it’s smooth, slightly tangy which accompanies a sweet cake beautifully.

Ingredients

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

Instructions:

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, cocoa and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
2. Cover and store leftover frosting for up to 5 days in the refrigerator