Prep Time
15 Mins
Yield
Makes about 5 cups

 

 

How to Make It

Step 1

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.

Step 2

Chocolate Glaze: Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Makes about 2 cups. Prep: 5 min.

Step 3

Vanilla Glaze: Stir together 1 (16-ounce) package powdered sugar, 5 tablespoons milk, and 2 teaspoons vanilla extract just until powdered sugar is moistened and mixture is smooth. Add an additional tablespoon of milk, if needed. Use immediately. Makes about 1 1/2 cups. Prep: 5 min.

Step 4

Note: We kept this glaze very thick so that it wouldn't drip all the way down the sides of the Fluted Chocolate-Red Velvet Cakes, but feel free to make it a little thinner if you'd like to drizzle it over other cakes.

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