How to make chocolate cream cheese frosting! This recipe is made with cocoa powder and is simple, fool-proof, and richly chocolaty.
It’s creamy and smooth but is still sturdy enough for piping and would be the perfect complement to your favorite cake or cupcake recipe!
Due to popular demand (and a persistent sweet tooth), I’ve been trying to amp up my frosting section on the blog recently.
So far I’ve covered some of my favorite frostings, including a decadent, silky smooth (but not too-sweet) chocolate frosting and a classic (and perfect, it’s literally my favorite) cream cheese frosting, and today I’m marrying these two favorites together into this chocolate cream cheese frosting recipe.
Despite my afore-mentioned sweet tooth, buttercream frostings were always too sweet for me growing up, so as soon as I discovered cream cheese frosting my mom switched over to icing and decorating my birthday cakes exclusively with classic and chocolate cream cheese frosting. While many cream cheese frostings don’t stand up well to piping or decorating (too many are too soft and runny), this recipe is stiff enough for decorating and, as you can see in the above picture, works perfectly for piping on top a cupcake.
Chocolate cream cheese frosting only requires 6 ingredients and for my recipe I always use cocoa powder (rather than melted chocolate) to give my frosting a rich chocolaty flavor.
Take a good look at your cocoa powder before adding it in to your mixer, and if it looks particularly clumpy I recommend running it through a sifter with your powdered sugar so that you don’t have any lumps when you go to pipe the frosting — there’s nothing more annoying than ruining that perfect chocolate swirl because your piping tip has a lump of cocoa powder or powdered sugar jamming up the flow.
Another tip for silky smooth frosting: Make sure that your cream cheese and butter are softened before beating them together. Cream cheese that’s still cold can also cause lumps in your frosting. I always recommend beating the cream cheese and butter together with an electric mixer first until both are well-combined and lump-free, and then adding your other ingredients.
Alright, I think that’s all I have to say about today’s super simple frosting recipe. I’m also just back from vacation and recovering from a crazy/wonderful week of sunny days and late 2AM nights with 29 of my favorite family members, so hopefully everything I just typed came out as coherently as possible 😉
Enjoy!
And if you’re wondering about the cupcakes in this picture, I just made my favorite vanilla cake recipe, added a handful of sprinkles, and baked into cupcakes. My funfetti cake or chocolate cupcakes would also work nicely!
How to Make Chocolate Cream Cheese Frosting
Chocolate Cream Cheese Frosting
Ingredients
- 1/2 cup 1 stick unsalted butter softened (113g)
- 8 oz cream cheese softened brick-style, not spreadable (226g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar* 440g
- 1/2 cup natural cocoa powder 65g
Instructions
- Combine the butter and cream cheese in a large bowl and, using an electric mixer or a stand mixer to beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Add cocoa powder and beat until well-incorporated into the frosting -- be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
- Frost completely cooled cake or cupcakes.
Notes
Nutrition
Steven Orcutt says
Variation i used 3 cups powder sugar and a 10 ounces of frozen raspberries. My grandson had the biggest smile of approval.
Sam says
I’m so glad he enjoyed it! 🙂
Rhonda says
Great recipe. Instead of vanilla, I used coffee. I like the way it enhances the chocolate flavor. Thanks for sharing this recipe.
toni jean soliaban says
Can i use dark chocolate
Instead of cocoa powder?
Sam says
Hi Toni! That should work fine! You will need to make sure it cools and you may need to add a little bit more sugar. 🙂
Marty says
The frosting is good but i had to add a lot more than 3 tablespoons of heavy cream
Claudia Givens *Please enter your last name says
I don’t see cream listed as an ingredient in the recipe.
Sam says
You only need cream here if you accidentally make the frosting too stiff. You shouldn’t need it. 🙂
Veronica says
This is our go to birthday cake. My family insists on it every time.
Shelley Garcia says
Thank you !!!
Shelley Garcia says
Can this frosting be made ahead of time and put in the fridge till next day to frost a cake?
Sugar Spun Run says
Hi, Shelley! Yes, that will be fine. It may need to sit out at room temperature for 15 mins or so to soften before applying to your cake. 🙂
Donna Lavdis says
Bake a great deal. Trying this for the first time for a marble cake. Reviews convinced me.
Sam says
I hope you LOVE it, Donna! 🙂
Julie says
I just made this frosting and it is soooo delicious. Also, really easy. So thank you from the west coast of Canada.
Sugar Spun Run says
I am so glad that you enjoyed it, Julie! Thanks for commenting. 🙂
Henrietta says
This has to be the best cream cheese frosting out there. I am not big on sweetness and I always find myself reducing the amount of icing powder that I use in other recipes. But this recipe just right. Love it!
Sam says
I am so glad you enjoyed it so much, Henrietta! 🙂
Diantha says
Do have this recipe on your YouTube channel?
Sugar Spun Run says
Hi, Diantha! This recipe does not yet have a video so it is not on my YouTube Channel. You can however find a video for my
chocolate buttercream and my regular cream cheese frosting on there. 🙂
Nicole Rogers says
This is the best chocolate frosting I have ever made!! It’s the perfect sweetness and the consistency is wonderful. It’s not too sweet and you get just the right hint of cream cheese.
Sam says
I am so happy you enjoyed, Nicole! Thank you so much for commenting!