Tangy Chocolate Frosting

• 4 1/2 cups confectioners sugar
• 1/2 cup good-quality unsweetened cocoa powder
• 1/4 teaspoon salt
• 12 ounces cream cheese (1 1/2 packages), room temperature
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 18 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled
• 1 1/2 cups creme fraiche (12 ounces)

1. Sift the sugar, cocoa, and salt together into a bowl; set aside.
2. Put the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment.
3. Mix on medium speed until smooth.
4. Reduce speed to low; gradually mix in the sugar mixture.
5. Pour in the melted chocolate in a slow, steady stream.
6. Gradually mix in the creme fraiche.
7. The frosting can be refrigerated, in an airtight container, up to 3 days.
8. Just before using, bring to room temperature; beat until smooth.

confectioners sugar, cocoa powder, salt, cream cheese, unsalted butter, bittersweet chocolate, creme fraiche

Taken from www.epicurious.com/recipes/food/views/tangy-chocolate-frosting-393026 (may not work)