Chocolate Cream Cheese Frosting

This is the BEST Chocolate Cream Cheese Frosting! Silky smooth and creamy, yet thick and sturdy enough for piping on cakes or cupcakes. It’s super easy to make and not too sweet.

Author Amber Brady

Prep Time 10

Total Time 10

Yields servings

Ingredients

8 oz (226 g) block-style cream cheese, cold
½ cup (113 g) salted or unsalted butter, (1 stick) room temperature
½ cup (40 g) unsweetened cocoa, (not hot chocolate mix)
2 cups (240 g) powdered sugar
1 tsp vanilla extract

Instructions

Measure, then sift the cocoa and powdered sugar together. Set aside.
Place the cream cheese in a large mixing bowl.
Using an electric hand mixer, beat until smooth.
Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
Add the powdered sugar/cocoa mixture and vanilla all at once. Blend until combined and smooth. Use for any recipe that calls for chocolate cream cheese frosting.

Video

Notes

YIELD: 2 ½ cups frosting
Will frost about 12-15 cupcakes. Double the recipe for a layered cake.
CREAM CHEESE: I prefer full-fat Great Value cream cheese for this frosting, but (Great Value) 1/3 less fat Neufchatel cheese will still work. Philadelphia cream cheese is much lighter, softer, and doesn't work as well for some reason. So save some money and use the store brand.
Don't beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.
You can store this frosting either at room temperature (which is 70 degrees Fahrenheit) or in the refrigerator. Do not go back and forth storing from one to the other, for food safety reasons. Use your own judgement.

Nutrition