Rich and Creamy Chocolate Cream Cheese Frosting
I am obsessed with this rich and creamy Chocolate Cream Cheese Frosting. The addition of the cocoa powder cuts the sweetness of the powdered sugar, which makes it a perfect frosting for any sweet treat. It tasted so good that I couldn’t stop myself from eating a couple spoonfuls BEFORE piping it onto my Devil’s Food Cake Cupcakes.
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Ingredients for Chocolate Cream Cheese Frosting
- 8oz (227g) brick of cream cheese, room temperature
- ½ cup or 1 stick (113g) unsalted butter, room temperature
- ¼ tsp (1.5g) salt
- 2 tsp (8.5g) vanilla extract
- 3¾ cups (454g) powdered sugar, sifted
- ½ cup (65g) natural cocoa powder (not Dutch-Processed), sifted
Equipment
- Stand mixer with whisk attachment (OR hand mixer with a large bowl)
- Silicone spatula
- Digital scale OR measuring spoons and cups
Making the Chocolate Cream Cheese Frosting
Beat butter and cream cheese in a stand mixer at medium speed until smooth and combined. Scrape down the sides of the bowl as necessary.
Pour in vanilla and salt and mix to combine.
Add sifted powdered sugar in 3 additions and mix well at medium-low speed after each addition until powdered sugar is completely incorporated.
Add sifted cocoa powder and mix on medium-low speed until combined.
Increase the speed to high and beat for 2-3 minutes until light and fluffy.
Use this frosting to decorate cakes or cupcakes like my Carrot Garden Patch Cupcakes (coming soon) or my Decadent Devil’s Food Cake Cupcakes.
Storing Chocolate Cream Cheese Frosting
This frosting can be left at room temperature for a maximum of 4 hours before needing to be refrigerated. Store leftover frosting in an airtight container in the fridge for up to 5 days or in the freezer for up to one month.
To use, bring the cream cheese frosting to room temperature and re-whip to get the best texture.
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Chocolate Cream Cheese Frosting
Equipment
- Stand mixer with whisk attachment (OR hand mixer with a large bowl)
- Silicone spatula
- Digital scale OR measuring spoons and cups
Ingredients
- 8 oz (227g) brick of cream cheese, room temperature
- ½ cup or 1 stick (113g) unsalted butter, room temperature
- ¼ tsp (1.5g) salt
- 2 tsp (8.5g) vanilla extract
- 3¾ cups (454g) powdered sugar, sifted
- ½ cup (65g) natural cocoa powder (not Dutch-processed), sifted
Instructions
Making the Chocolate Cream Cheese Frosting
- Beat butter and cream cheese in a stand mixer at medium speed until smooth and combined. Scrape down the sides of the bowl as necessary.
- Pour in vanilla and salt and mix to combine.
- Add sifted powdered sugar in 3 additions and mix well at medium-low speed after each addition until powdered sugar is completely incorporated.
- Add sifted cocoa powder and mix on medium-low speed until combined.
- Increase the speed to high and beat for 2-3 minutes until light and fluffy.
- Use this frosting to decorate cakes or cupcakes like my Carrot Garden Patch Cupcakes or my Decadent Devil’s Food Cake Cupcakes.
Storing Chocolate Cream Cheese Frosting
- This frosting can be left at room temperature for a maximum of 4 hours before needing to be refrigerated. Store leftover frosting in an airtight container in the fridge for up to 5 days or in the freezer for up to one month.
- To use, bring the cream cheese frosting to room temperature and re-whip to get the best texture.
