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Chocolate Cream Cheese Frosting
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Chocolate Cream Cheese Frosting

Course Dessert
Prep Time 20 minutes
Servings 24 cupcakes OR one 8" 2-layer cake

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
  • 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.