New trial - chocolate cream cheese icing

Yesterday I wanted to celebrate sister's birthday because I will not be able to attend her birthday party, so I made a cake for her. I'm glad that she likes it :)

The icing made in this photo, I didn't use any butter (very proud), yet I can still pipe the icing on the cake and it is super easy to make it!

So if you want to know how to make the icing... here you go!

If you use cocoa powder...
Ingredients

• - 8 ounces cream cheese, room temperature
• - 1/4 cup unsalted butter, room temperature
• - 3 cups sifted powdered sugar 
• Note: You can decrease this amount if you don't care about it being as stiff for piping
• - 1/2 cup cocoa powder*
• *if you want to make vanilla flavor - 2 tsp vanilla extract

Instructions

1. 1. Beat cream cheese until soft and then add in butter, beat the mixture until smooth and creamy
2. 2. Mix in powdered sugar, one cup at a time
3. Note: you might need the quantity written according to your taste
4. 3. Mix in cocoa powder or vanilla extract

If you use chocolate bar...

Ingredients

- 1/4 cup butter, softened

- 8 ounces cream cheese, softened

- 3 ounces (3 squares) unsweetened chocolate, melted

- dash of salt

- 3 cups confectioners' sugar

- 1/3 cup half-and-half (you can just use milk, preferably whole milk)

- 1 tsp vanilla extract

Instructions

1. Cream together the butter and cream cheese. 

2. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla. 

3. Beat until smooth and spreadable.

* If you want the icing stiff enough to hold the shape when you pipe it, I suggest you using at least the quantity indicated above... Actually butter can help once you cool it in the fridge