Chocolate Cream Cheese Frosting

chocolate cream cheese frosting ingredients

• cream cheese
  • I use brick style cream cheese for best texture.
• unsalted butter
  • If using salted butter, omit the extra salt.
• powdered sugar
• unsweetened cocoa powder
• salt
• vanilla

make chocolate cream cheese frosting step by step

Note: I make this frosting with two different methods, depending on the amount. For a single batch of cupcakes I use my food processor. It makes the quickest, silkiest frosting ever. But for a larger batch of frosting to frost a layer cake, I use my stand mixer, which can accommodate the larger amount of ingredients.

step 1. cream butter and cream cheese

Load room temperature butter, softened cream cheese (along with the salt and vanilla) into stand mixer. Blend them together until smooth. Scrape down the bowl.

step 2. add cocoa powder

Add the cocoa powder to the bowl and process until well combined. Scrape the bowl again.

step 3. add confectioner’s sugar

Add the sugar, in about 3 stages, to the bowl and process until creamy. Scrape down the bowl to get any dry bits of sugar incorporated.

step 4. adjust consistency if desired

If you need your frosting to be thinner, or you want it to be more glossy, blend in a little cream or milk to thin. If you want to make it thicker, add a bit more confectioner’s sugar.

To pipe or spread?

This chocolate cream cheese frosting will generously frost a layer cake, or a double batch of cupcakes. You can frost the old fashioned way, with the swoop of a spoon or spreading knife. But sometimes you want a bit more…drama.

If you want to pipe the frosting onto cupcakes you will use more frosting per cupcake. And you will probably want to add cream or milk to thin the consistency down so it will flow more easily. (There’s nothing more frustrating than loading up your piping bag with frosting only to find that it won’t flow out of the tip!)

For piping frosting I like to use an extra large tip like this one.

why this is the perfect chocolate cream cheese frosting

• The flavor is rich and chocolatey thanks to cocoa powder. Cocoa powder offers a more intense and concentrated chocolate flavor due to the higher concentration of cocoa solids compared to melted chocolate. This is ideal for frosting recipes where you want a robust chocolate taste.
• Cream cheese adds a pleasing tanginess, a soft spreadable texture, and a luxe mouthfeel. If you love cream cheese frosting (you might have had it on my Zucchini Cake with Cream Cheese Frosting or my Classic Carrot Cake.)
• The glossy finish! Sometimes a classic buttercream can be matte with a ‘crusty’ texture (which has its charms!) but this frosting has a soft, glossy look that is so appealing and pretty whether you pipe it or swoop it onto your cakes and cupcakes. It gives that wow factor to desserts.

want to make chocolate cream cheese frosting ahead?

You can, just cover tightly and refrigerate for up to a day ahead. You may want to re-whip it before using. If you are piping you may need to thin it down first, as well.

how to store frosted cakes and cupcakes

Once you frost your cake or cupcakes you can safely keep them at room temperature for up to 2 hours, according to the USDA. After that they should be refrigerated.