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
Autumn says
I’ll be making the cake early in the morning and won’t be able to frost it until later in the afternoon. Should I make the frosting just before I’m going to use it or can I make it earlier and refrigerate it? Thank you!!
Sam says
Hi Autumn! Either will work, but if you want to make it in advance just keep in mind that it will get pretty stiff as it chills in the fridge. Before you’ll be able to spread it it will need to sit at room temperature for at least 15 minutes or so and it will need to be stirred again. I hope that helps!
pdxmom says
This frosting is amazing! I made with dark cocoa powder, and it was rich and finger licking good. Thanks for the recipe.
Sam says
I am so glad you enjoyed the frosting! 🙂
Bethany says
I hope this isn’t too dumb of a question but for some reason my husband can’t stand cocoa powder. Is there any way this recipe can be made with melted and cooled chocolate chips?
Sam says
Hi Bethany! You could probably use melted and cooled chips. I haven’t tried it so I don’t know exactly what the substitution would be. It may make the frosting a lot softer. 🙂
Michelle Love says
Delicious and fluffy!
Sam says
So glad to hear you enjoyed, Michelle! 🙂
Madeleine Fuchs says
Hello! is it possible to combine the sugar and cocoa and then add it in?
Thank you.
Sam says
Hi Madeline! That will work just fine. 🙂
Sarah says
I am a great grandma . I decided to let my grandson taste the goodness of a scratch cake that he enjoyed as a kid . Thank you and your recipes for bringing back memories.
Sam says
Hi Sarah! I am so happy to help! I am glad everyone enjoyed it. 🙂
Joni Graef says
Just tried this recipe and its fantastic but I made a 9×13 cake and have about half left. Can this be frozen?
Sam says
Hi Joni! I have not tried freezing this frosting. I think if you freeze it, it may hurt the texture when you thaw it. You may need to play with it to get it back to the right texture. If you try it, let me know how it turns out. 🙂
Georgie Hobbs says
Thank you for including metric measurements in your recipe so that I don’t need to convert them from the US ones.
Sam says
You’re welcome, Georgie! I hope you love the frosting. 🙂
Joanna says
After I frost my cake, can I let it sit out at room temperature or do I need to refrigerate the cake until it is time to server?
Sam says
Hi Joanna! If it is not too hot or humid, it should be fine for up to 2 days. 🙂
Lisa says
Can I use chocolate chips in substitute for cocoa?
Sam says
Hi Lisa! It may work if you melt the chocolate, but make sure you let it cool. I have used melted chocolate before in my chocolate frosting, if you would like to check that one out for reference. 🙂
Rhonda says
How long and how can this be stored?
Sam says
Hi, Rhonda! You can store it for a few days covered in the refrigerator. It will need to sit at room temperature for a few minutes before being spreadable again. 🙂
Phil says
Why can’t you use spreadable Philadelphia as I can’t find block Philadelphia anywhere
Sam says
Hi Phil! The spreadable kind is just too soft and won’t hold up. 🙂