Alberta James’s Chocolate Cream Frosting

By Yankee Magazine

Oct 03 2007

A superior and finely textured chocolate cream frosting. If you’re left with any extra, it makes a good “fudge” just as is.


Ample for a 2-layer or large oblong cake.


3 ounces cream cheese
1/4 cup milk
3 cups sifted confectioners’ sugar
1/8 teaspoon salt
1 teaspoon vanilla
3 ounces unsweetened chocolate, melted


Blend cream cheese with the milk. Add confectioners’ sugar, salt, and vanilla. Beat in the chocolate, stirring until mixture is smooth.