Original recipe from:
Icing on the Cake by Shalini Latour - my comments included below.
Chocolate Buttercream Icing
This is a delicious alternative to classic buttercream icing. The cream cheese
gives it a slightly tart taste and makes it rich and creamy. It can be used as
icing or filling and will keep for up to two weeks in the refrigerator. This
recipe makes more than enough to crumb-coat and cover an 8" (20cm) round cake.
1 c (250g/8oz) butter
1 c (250g/8oz) cream cheese
2 tbsp (30ml) pasteurized egg whites (I didn't bother pasteurizing - your
mileage may vary)
6 c (685 powdered sugar)
1 tsp (5ml) vanilla extract
1 T (15ml) instant coffee powder (I didn't use this)
1/2 c (4 oz) unsweetened chocolate, melted
1. Beat butter and cream cheese together with an electric mixer.
2. Add egg whites.
3. Add powdered sugar, vanilla and coffee
4. Add melted chocolate, mixing well for a smooth consistency