Chocolate Cream Cheese Frosting
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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
- ½ cup (113 g) unsalted butter softened
- 8 oz (226 g) cream cheese softened, brick-style, not spreadable
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups (440 g) powdered sugar*
- ½ cup (50 g) natural cocoa powder
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.½ cup (113 g) unsalted butter softened, 8 oz (226 g) cream cheese softened
- Add vanilla extract and salt and stir well to combine.1 teaspoon vanilla extract, ¼ teaspoon salt
- With mixer on low, gradually add powdered sugar until completely combined.3 ½ cups (440 g) powdered sugar*
- 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.½ cup (50 g) natural cocoa powder
- Frost completely cooled cake or cupcakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can I use condensed milk instead of sugar?
The frosting would most likely be too runny unfortunately.
You need to powered sugar to get that stuff peak your looking for. I always add the sugar until I get the fluff I want.
This recipe had a great consistency, but was way too sweet. Could I just use less powdered sugar or would that ruin the consistency?
Hi Lisa! Unfortunately, the powdered sugar really is necessary for a good consistency.
Hi Sam,
Can I do with lesser sugar .. say 2 cups only .
Will it affect the texture or consistency of the frosting ? Will it spread ok ?
Hi Susan! It will definitely affect the texture. The powdered sugar really helps it come together and become more stiff. If you cut the sugar that much, I would be worried the frosting would be way too soft to do anything with it.
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!!
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!
This frosting is amazing! I made with dark cocoa powder, and it was rich and finger licking good. Thanks for the recipe.
I am so glad you enjoyed the frosting! 🙂
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?
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. 🙂
Delicious and fluffy!
So glad to hear you enjoyed, Michelle! 🙂
Hello! is it possible to combine the sugar and cocoa and then add it in?
Thank you.
Hi Madeline! That will work just fine. 🙂
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.
Hi Sarah! I am so happy to help! I am glad everyone enjoyed it. 🙂
Just tried this recipe and its fantastic but I made a 9×13 cake and have about half left. Can this be frozen?
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. 🙂
I have frozen it a few times by now. It just needs to get back to warm temperature (room temp) and maybe some stirring to get it back to same texture.
Thank you for including metric measurements in your recipe so that I don’t need to convert them from the US ones.
You’re welcome, Georgie! I hope you love the frosting. 🙂
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?
Hi Joanna! If it is not too hot or humid, it should be fine for up to 2 days. 🙂
Can I use chocolate chips in substitute for cocoa?
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. 🙂
How long and how can this be stored?
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. 🙂
Why can’t you use spreadable Philadelphia as I can’t find block Philadelphia anywhere
Hi Phil! The spreadable kind is just too soft and won’t hold up. 🙂