Instructions for Whipped Cream Cheese Butter Frosting
With an electric mixer on high speed, whisk cream cheese and butter for about 30 seconds.
After combining, add 1/2 cup powder sugar at a time, mixing thoroughly after each addition, then repeat with the remaining 1/2 cup. Adding the vanilla extract, whisk for another 30 seconds on high, then whisk for another minute. To fluffy and pleasant.
Freezing Instructions for Chocolate Cream Cheese Butter Cream Butter
With an electric mixer, whisk the butter and cream cheese in a large mixing bowl, then gradually add 12 cup of powdered sugar.
Adding the cocoa powder, milk, and vanilla
To a well-blended state, combine all components.
1 minute on high speed whisking When you’re ready to assemble the cake, To guarantee that cake layers are precisely placed, use a cake leveler to level them.
On the cake pan, place the bottom layer.
Cover the bottom cake layer with 3/4 cup cream cheese filling.
Repeat the technique with the second flat layer.
Finally, add three layers to the top.
Only the leftover buttercream and whipped cream cheese should be frozen, and it should be kept in the fridge for about 15 minutes.
Finally, take the cake out of the fridge and gently lay the chocolate cream, buttercream cheese, and buttercream topping on the edges of the cake.
Place in the refrigerator until ready to serve.