Chocolate cream cheese frosting (icing)

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INGREDIENTS
226g / 8 oz cream cheese, softened (room temperature may be a little too cold)
170g / 3/4 cup (1.5 stick) unsalted butter, room temperature
1.5 tsp pure vanilla extract
1/4 tsp Kosher salt
85g / 3 oz unsweetened chocolate, melted and slightly cooled
1.5 cups / 180g confectioners’ sugar, sifted (icing sugar) (original recipe is 500g / 4 cups)
Note: you can dial the sugar up or down depending on the audience. I once made this with 85g sugar because that was all we had and it was delicious.

Half quantities:
113g / 4 oz cream cheese, softened (room temperature may be a little too cold)
85g / 3/8 cup (0.75 stick) unsalted butter, room temperature
0.75 tsp pure vanilla extract
1/8 tsp Kosher salt
42g / 1.5 oz unsweetened chocolate, melted and slightly cooled
90g / 0.75 cups confectioners’ sugar, sifted (icing sugar) (original recipe is 250g / 2 cups)


Instructions
  1. Beat the cream cheese & butter together on medium until smooth and creamy. No lumps. 
  2. Mix in the vanilla extract and salt.
  3. With the mixer on low, slowly pour in the melted chocolate and continue mixing until the chocolate is thoroughly combined. 
  4. Gradually add in the sifted confectioners' sugar one cup at a time, scraping down the sides and bottom of the bowl as needed. 
  5. Once all of the sugar as been added, whip the frosting for 10 seconds on medium-high to make sure the sugar is completely incorporated.
  6. Use immediately, keep refrigerated for up to two weeks, or freeze for later use. 

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