There are two big secrets to perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag. First, overbeating breaks down the cream cheese, and produces grainy looking frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture in both of our methods. Have the butter, if you use it, at the temperature recommended for the method you choose, and sift the powdered sugar after measuring. The food processor method is the best and fastest method of all.
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68┬░ to 70┬░F. In the top of a double boiler or in a microwave on medium, melt together, stirring often until smooth:
5 ounces semisweet chocolate or bittersweet chocolate, chopped
3 tablespoons water or coffee
Set aside and let cool to lukewarm. Meanwhile, combine in a food processor and pulse just until smooth and creamy:
8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 to 2 1/2 cups powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. Stir in the melted chocolate with, if desired, additional flavoring to taste, such as:
Grated lemon zest, grated orange zest, ground cinnamon or liqueur of choice
