Borrowed from Sally’s Baking Addiction, this is easily enough for a 2 (or maybe even a 3?) layer cake and it was absolutely marvelous with Toffee Crunch Layer Cake – enjoy!
1 1/2 packages (335 g) cream cheese, room temperature
3/4 c. (175 g) butter, room temperature
3 1/2 c. (420 g) icing sugar – sifted
2/3 c. (65 g) cocoa – sifted
1 t. vanilla and a pinch of kosher salt
1 –2 T. milk or cream as needed
Using your electric mixer, beat the cream cheese for a minute or 2 until super smooth and creamy, then beat in the butter until combined. Carefully add the icing sugar and cocoa, mix on low until it’s blended enough to not cause a sugar cloud, then add in the vanilla and a pinch of salt and blend again on high until smooth.
Add in a titch of milk or cream as needed for the consistency that you’d like and then frost your cake(s) as you wish. This can also be frozen so definitely make the full amount!