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

Prep Time 10

Total Time 10

Servings cupcakes or 1 8" or 9" 2-layer cake

Calories 139kcal

Author Sam Merritt

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

*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.

Nutrition