Chocolate Cream Cheese Frosting in 5 Minutes

Instructions:

1. Soften the fats. Leave the 8 oz cream cheese and 1/2 cup butter on the counter for about 1 hour. They should be cool to the touch but indent easily when pressed.
2. Cream the base. Place the cream cheese and butter in a large bowl. Beat on medium high for 2 minutes until the mixture looks pale and voluminous.
3. Add aromatics. Pour in the 1 tsp vanilla extract and 1/4 tsp fine sea salt. Note: Adding salt now ensures it dissolves completely in the fat.
4. Sift the cocoa. Shake the 1/2 cup cocoa powder through a sieve directly into the bowl. Mix on low until the white base turns a uniform, muddy brown.
5. Begin sugar integration. Add the 3.5 cups confectioners' sugar one cup at a time. Mix on the lowest setting until the dust clouds disappear.
6. Incorporate the cream. Drizzle in the 1.5 tbsp heavy cream while the mixer is running. Note: This helps the sugar fully hydrate and creates a glossy sheen.
7. Final whip. Increase the speed to high and beat for 60 seconds until the frosting looks like silk and smells like a chocolate bar.
8. Check the texture. Swipe a spatula through the middle. If it holds a sharp edge without drooping, it is ready.
9. Clear the air. Use a silicone spatula to fold the frosting by hand for 30 seconds. This removes large air bubbles for better piping.