If you like cream cheese or chocolate frosting, you will love chocolate cream cheese frosting. This recipe combines the best of both worlds: tangy cream cheese, rich whipped butter, and decadent chocolate flavor. It is homemade frosting perfection!
This recipe requires only 7 easy-to-find ingredients and takes less than 10 minutes to make. Plus, it’s also sturdy enough to pipe! Spread or pipe it on your favorite cake and cupcake recipes for rave reviews every time. For more easy homemade frosting recipes, check out my buttercream frosting, chocolate buttercream frosting, and strawberry buttercream.
Ingredients
Cream Cheese — use brick-style full-fat cream cheese and bring it to room temperature for at least 1-2 hours before making the frosting or until you can easily indent the cheese when pressing it with your finger.
Butter — you can use either salted or unsalted butter. You also need to bring the butter to room temperature before whipping it.
Powdered Sugar — this recipe calls for one pound of powdered sugar (also known as confectioners’ sugar). You can use store-bought or homemade powdered sugar.
Cocoa Powder — for the signature chocolate flavor! You can use Dutch-processed or regular cocoa powder, depending on how rich of a chocolate flavor you prefer.
Milk — whip in this optional ingredient to lighten up the frosting if it is too dry or thick. The added liquid will help whip up a velvety texture for the most decadent frosting!
The Best Cocoa Powder To Use
An unsweetened cocoa powder is best for this chocolate cream cheese frosting recipe. Both natural and Dutch-processed cocoa work well. For a dark chocolate frosting, use Dutch-process; for a lighter and less intense chocolatey frosting, use natural cocoa powder.
How To Make Chocolate Cream Cheese Frosting
1. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), beat the cream cheese and butter on medium speed until creamy, for about 3 minutes.
2. Pour in the vanilla extract.
3. Sprinkle in the salt. If you are using salted butter, you can skip the extra salt.
4. Sift in half of the powdered sugar and beat on low speed for 30 seconds until just combined.
5. Sift in the remaining powdered sugar and cocoa powder. Beat on low speed for 30 seconds until combined. Increase the speed to medium and beat for 2 minutes until light and fluffy.
6. If the frosting is too thick or dry, add 1 teaspoon of the milk at a time and beat until combined. Use immediately by spreading it onto a cake or spooning it into a piping bag and piping on cupcakes.
How To Avoid A Runny Frosting
- Use enough powdered sugar. The sugar not only sweetens the frosting but also helps thicken it. Using less will lead to a soft and runny frosting. If you find the frosting too sweet, you can balance it by adding another pinch of salt. For the best consistency, weigh the powdered sugar to measure it.
- Use brick-style cream cheese. Tub-style cream cheese spread is often softer and contains more moisture than the bricks. Always use full-fat brick-style cream cheese for smooth and creamy frosting. Reduce fat versions also contain more moisture and often produce a less stable frosting, which means your cake layers can slide around, or the frosting won’t hold a nice piped shape on cupcakes.
- Don’t add too much milk or cream. You only need a small amount of moisture to loosen thick or dry frosting. Add it by the teaspoon, mixing well between additions until you reach your desired consistency. The exact amount you need depends on the moisture content in your ingredients, so always start with a little bit and add more if needed.
Ways To Use
One batch of this recipe makes 5 cups of frosting or enough to frost two dozen cupcakes, a 9×13-inch sheet cake, or an 8-inch or 9-inch two-layer cake.
Use this creamy chocolate cream cheese frosting anywhere you use chocolate buttercream, such as on chocolate cupcakes, chocolate cake, vanilla cupcakes, devil’s food cake, or strawberry cupcakes. It’s also super tasty spread over peanut butter cake or pumpkin cake or piped onto cookie cake.
How to Store
Leftover frosting can be stored in an airtight container in the refrigerator for up to a week or in a freezer-safe container for up to 3 months.
When ready to use, thaw it in the fridge overnight if frozen, and let the frosting sit at room temperature for 30 minutes and beat it again until fluffy.
Pro Tips For Making This Recipe
- Whip for the directed time. Cream the butter and sugar for three minutes and whip in the cocoa and sugar for at least two minutes. This may feel like a long time, but it is essential to incorporate air, making fluffy and spreadable frosting. Save yourself energy and hassle by using an electric mixer or stand mixer. Just don’t forget to stop and scrape down the sides a few times!
- Soften the butter and cream cheese at room temperature. The microwave can melt these ingredients, making them hard to whip. I recommend softening for at least one hour at room temperature. Follow my easy tricks for quickly softening butter (this works for cream cheese, too!).
- Sift the cocoa powder and powdered sugar if lumpy. This ensures a smooth, creamy, and light frosting.
Frequently Asked Questions
You do not need to add it, but I recommend doing so to make this frosting rich and chocolaty. To make the classic cream cheese icing, check out my regular Cream Cheese Frosting recipe.
Yes, because it contains cream cheese, the frosting needs to be refrigerated. Store frosted cakes and cupcakes in an airtight container in the refrigerator for up to five days. You can leave the cake out at room temperature for 30 minutes before serving for the best texture.
This frosting is delicious made with ganache, a simple mixture of melted chocolate and cream! Whip in ½ cup of cooled chocolate ganache instead of the cocoa powder for an indulgent twist. You likely won’t need to add any milk to the frosting if you are making this swap.
If you love this recipe try these out!
If you’ve tried this Chocolate Cream Cheese Frosting, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Chocolate Cream Cheese Frosting Recipe
Equipment
- Stand mixer with paddle attachment or handheld electric mixer
Ingredients
- 1 (8-ounce/226g) package cream cheese softened
- ¾ cup butter (170g), softened
- 1 pound powdered sugar (450g)
- ⅔ cup cocoa powder (66g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (omit if using salted butter)
- 1 tablespoon whole milk optional
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, (or a large bowl with a handheld mixer), beat together the cream cheese and butter on medium speed until creamy, about 3 minutes.
- Add the vanilla extract and salt, if using, and sift in half of the powdered sugar. Beat on low speed for 30 seconds, just until combined.
- Sift in the remaining powdered sugar and cocoa powder. Beat on low speed for 30 seconds just until combined. Increase the speed to medium and beat for 2 minutes until light and fluffy. If the frosting is too thick or dry, add the milk 1 teaspoon at a time and beat until combined. Use immediately by spreading on cake or piping onto cupcakes.
Notes
- Whip for the directed time. Cream the butter and sugar for three minutes and whip in the cocoa and sugar for at least two minutes. This may feel like a long time, but it is essential to incorporate air, making fluffy and spreadable frosting. Save yourself energy and hassle by using an electric mixer or stand mixer. Just don’t forget to stop and scrape down the sides a few times!
- Soften the butter and cream cheese at room temperature. The microwave can melt these ingredients, making them hard to whip. I recommend softening for at least one hour at room temperature. Follow my easy tricks for quickly softening butter (this works for cream cheese, too!).
- Sift the cocoa powder and powdered sugar if lumpy. This ensures a smooth, creamy, and light frosting.
Leave a Reply