Chocolate Cream Cheese Frosting Recipe
This rich, silky chocolate cream cheese frosting brings just the right balance of cocoa depth and tangy creaminess. It’s the perfect companion for cakes, cupcakes, or a spoon.
Made in just 10 minutes, this easy frosting is thick, pipeable, and decadent enough to elevate even the simplest bake into something bakery-worthy.
Star Players in This Chocolate Cream Cheese Frosting
- Unsalted butter – Softened to perfection, it creates the rich, creamy base that gives the frosting its smooth texture.
- Brick-style cream cheese – The tangy heart of the frosting, adding a signature flavor and essential structure.
- Natural cocoa powder – Deepens the chocolate flavor without overpowering, for a classic cocoa-rich taste.
- Powdered sugar – Sweetens and thickens, giving the frosting body while remaining silky.
- Vanilla extract – Balances the cocoa and cream cheese with a warm, aromatic finish.
- Salt – Just a pinch enhances every flavor and cuts the sweetness slightly.
Whipping It Up: How to Make Chocolate Cream Cheese Frosting
Start by beating softened butter and cream cheese until completely smooth and creamy. This base should be lump-free and light.
Add in the vanilla extract and a pinch of salt to round out the flavors. Stir until everything is evenly incorporated.
With your mixer on low, gradually add the powdered sugar. Don’t rush—this step ensures the frosting stays fluffy and smooth, not gritty.
Finish by blending in the cocoa powder until fully mixed. Be sure to scrape down the bowl to catch every last bit of unmixed sugar or cocoa.
Let the frosting chill slightly or use it right away on completely cooled cakes or cupcakes.
Pro Tips & Variations to Perfect Your Frosting Game
Use brick-style cream cheese—spreadable tubs will make the frosting too soft and unstable. For an even silkier result, sift the powdered sugar and cocoa powder before mixing to eliminate lumps, especially if you’re planning to pipe.
For a darker chocolate flavor, substitute part or all of the natural cocoa powder with Dutch-processed cocoa. Want a mocha twist? Add a teaspoon of instant espresso powder when mixing in the cocoa.
If the frosting feels too soft for piping, a brief chill in the fridge will help it firm up just enough for beautiful swirls.
Storing Your Sweet Creation: Keeping It Fresh
Chocolate cream cheese frosting should be refrigerated if not used immediately. Stored in an airtight container, it lasts up to five days in the fridge. Let it come to room temperature and briefly re-whip before using for the best texture.
It also freezes well—just thaw overnight in the fridge and beat again until fluffy. Perfect for make-ahead party prep or future cake cravings.
Chocolate Cream Cheese Frosting Recipe
Ingredients
- ½ cup 50 g natural cocoa powder
- 8 oz 226 g brick-style cream cheese, softened (not the spreadable type)
- 3 ½ cups 440 g powdered sugar*
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup 113 g unsalted butter, softened
Instructions
- In a large mixing bowl, beat together the softened butter and cream cheese with a hand mixer or stand mixer until the texture is smooth, lump-free, and cohesive. Incorporate the vanilla extract and salt, stirring thoroughly to blend the flavors. Reduce the mixer speed to low and slowly integrate the powdered sugar, continuing until the mixture is entirely uniform. Introduce the cocoa powder and beat until fully absorbed into the frosting, ensuring to scrape the bowl’s sides and base for complete amalgamation. Apply to fully cooled cakes or cupcakes as desired.
