Instructions

• Remove cream cheese (or vegan cream cheese) and butter (or vegan butter) from the refrigerator and let them soften to room temperature.
• If using the optional 2 oz melted chocolate, melt it separately and let it cool until it is warm or at room temperature (not hot).
• In the bowl of a stand mixer or a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. (You may use an electric mixer or beat by hand; hand-mixing will be less fluffy.)
• Add 1/2 cup cocoa powder and 1 1/2 tsp pure vanilla extract; mix on low–medium speed until incorporated and smooth.
• Add 1 1/2 cups powdered sugar (or erythritol) and mix on low speed until combined. If the frosting is not sweet or thick enough, add more powdered sugar a little at a time, up to a total of 3 cups, mixing after each addition until you reach your desired sweetness and thickness.
• If using the optional melted chocolate, add it now and mix until fully incorporated and uniform in color and texture.
• Add 2 tablespoons milk of choice and mix to adjust consistency. If the frosting is too thick, add additional milk, up to a total of 4 tablespoons, 1 tablespoon at a time, until you reach the desired spreading/pipeable consistency. If the frosting becomes too thin, thicken it by adding more powdered sugar (up to the 3-cup total).
• Once the frosting is smooth and at the consistency you want, use it immediately or transfer it to an airtight container.
• Store leftover frosting refrigerated for up to one week. If chilled, bring to room temperature and briefly rewhip before using to restore fluffiness.