Chocolate Cream Cheese Frosting
Chocolate cream cheese frosting is silky and rich, yet so simple to make. It’s the perfect frosting to add a decadent touch to any cake, cupcake, or sweet treat!
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Chocolate Cream Cheese Frosting is without a doubt my favorite frosting of all time. What’s not to love about a thick, creamy, rich, and chocolatey frosting?! The tanginess of the cream cheese is just subtle enough to offset the sweetness of this luscious frosting. Even if you’re not a cream cheese lover, you’ve got to give this one a try – I think you’re going to love it too!
Some of my favorite recipes I use this chocolate cream cheese frosting in include my Banana Chocolate Chip Cake, Vanilla Cupcakes, and Confetti Birthday Cake, or try it paired with your favorite cake recipe!
Ingredient Notes
- Cream Cheese: This is the base of the frosting that makes it creamy and adds just a hint of tanginess. Allow your cream cheese to come to room temperature.
- Butter: Unsalted, room-temperature butter works best here and this will also need to be
- Powdered Sugar: Sweetens the frosting and helps create a fluffy texture.
- Cocoa Powder: Use unsweetened cocoa powder. I like dutch-processed for this. The Rodelle brand (linked below) is my personal favorite!
- Milk or Heavy Cream: Helps thin out the frosting to make it a little easier to spread or pipe
- Vanilla: Adds an extra layer of flavor that complements the chocolate.
- Salt: Just a pinch of salt to offset the sweetness. If you use salted butter, leave this out.
See the full list of ingredients and measurements in the recipe card below!
Favorite Tools & Ingredients
How to Make Chocolate Cream Cheese Frosting
Combine butter and cream cheese
Use a stand mixer with the paddle attachment or a handheld electric mixer to combine the room-temperature butter and cream cheese until smooth. The mixture should be super smooth without any lumps.
Add the powdered sugar
Add in the remaining ingredients which include powdered sugar, cocoa powder, milk or heavy cream, vanilla, and salt. Mix on low speed just until everything is incorporated.
Scrape and Combine
Use a rubber spatula to scrape the bottom and sides of the mixing bowl well. Mix the frosting on medium speed until fully combined and smooth but be careful not to overmix or the frosting will become too soft
Frost & Pipe
The frosting is ready and can be used to top cupcakes, fill and frost a layer cake, or even pipe rosettes onto your desserts!
Chocolate Cream Cheese FAQs
What is the best way to store the frosting?
The frosting can be stored in an airtight container in the fridge for up to 7 days.
Can I make the frosting in advance?
Yes, the frosting can easily be made in advance and stored in the fridge. The frosting will become very stiff after several hours in the fridge and will not be pipeable or spreadable at that point. I recommend allowing the frosting to sit out for several hours to bring it to room temperature before using it. You could also carefully warm the frosting in the microwave on the defrost setting, stirring every 15-20 seconds, if you’re short on time.
How much frosting does this recipe make?
This recipe makes about 3 cups of frosting. It should be enough to frost about 18 cupcakes. Double the recipe to fill and frost a three-layer 8” round cake.
Can this frosting be piped?
Yes, this chocolate cream cheese works great for piping! The frosting is a little soft when it’s freshly made so I like to pop it in the fridge for at least 10 minutes before filling my piping bag. This will create a slightly stiffer consistency which I think makes it easier to pipe.
Why is my cream cheese frosting runny?
There are a couple of reasons that could cause runny cream cheese frosting. First is using the wrong type of cream cheese – make sure to use the blocks rather than cream cheese from a tub. Overmixing the frosting can also cause it to become too soft. If that’s the case, allow the frosting to set up in the fridge for about 30 minutes to firm up. You could also try adding a little bit of powdered sugar to thicken it up.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Tips for the Best Frosting
- Use cream cheese blocks. Be sure to use blocks of cream cheese, rather than the whipped or spreadable varieties that come in tubs. These have a different texture and will affect the consistency of your frosting.
- Room temp ingredients. Allow the cream cheese and butter to come to room temperature before adding it to the mixing bowl. This will help these ingredients combine better and prevent lumps from forming in the frosting.
- Sift. Don’t skip sifting the powdered sugar and cocoa powder. It doesn’t take much effort but will make all the difference in the final product to create a super smooth frosting free of little lumps. Use a fine mesh strainer to sift the powdered sugar over a piece of parchment paper, then you can bring two ends of the parchment together to easily funnel it right into the mixing bowl.
- Scrape. Use a rubber spatula to scrap the bottom and sides of the bowl several times throughout the mixing process. This will ensure that all the ingredients get properly incorporated and can also help prevent lumps.
More Frostings & Fillings You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Chocolate Cream Cheese Frosting
Ingredients
- 8 ounces (1 block or 226g) cream cheese, at room temperature
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 3 cups (340g) powdered sugar
- ½ cup (43g) unsweetened cocoa powder
- 2 Tablespoons (30mL) milk or heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Using a stand or hand mixer, cream the butter and cream cheese until smooth, about 2 minutes. Scrape down the bowl with a rubber spatula.
- Sift together the powdered sugar and cocoa powder.
- Add the powdered sugar and cocoa powder, followed by the milk, vanilla, and salt. Mix on low until mostly incorporated then increase to medium speed and mix until the frosting is fully combined and fluffy.
- Scrape the bowl again then mix until the frosting is smooth. Use the frosting to top cupcakes, fill and frost cakes, and slather on cookies!
