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.