I know we are always looking for a good Chocolate Cream cheese frosting... Especially one that can be left out for a while.

Well I might have found an option. I recently had made up Indydebi's Buttercream (Chocolate) for a job... I also had some DH Homestyle Cream Chese Frosting. Figured i'd stretch the 2, and see what happens by mixing them both- for a personal cake & cake balls.

Actually it turned out well... unfortunately I just mixed what I had/to taste so I dont have ratios for you. (there was definately more of Indydebi's ... so i would err on the side of more of hers to DH)

I know that the store bought "cream cheese" frosting can taste fake... but i found that with Indydebi's BC mixed in, it seems to take away some of the "fakeness" if that makes sense. Also since her BC is crusting.... and the DH is not... it slows the crusting time down as well as soften the normal crusting texture. (I'im thinking a good texture for cupcakes )

Hope this is useful to you all. I'd love to hear back your thoughts, if anyone tries it, or uses it decorating/ under fondant.

Maybe we have something?