Chocolate Cream Cheese Frosting

This chocolate cream cheese frosting recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes.
Course Frosting
Cuisine American
Keyword cream cheese frosting, frosting
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 cupcakes or 1 8" or 9" 2-layer cake
Calories 105kcal
Author Sam Merritt


  • 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


  • 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.


*If you plan to pipe the frosting with a small tip, I recommend sifting the powdered sugar and cocoa powder (after measuring) to remove any lumps. The cupcakes in these photos were frosted using an Ateco 848 tip.


Serving: 1/24 batch | Calories: 105kcal