This Chocolate Cream Cheese Frosting recipe is silky smooth, easy to make, and full of chocolate flavor. Made with cocoa powder, it’s sturdy enough to pipe on chocolate cupcakes or used to fill for chocolate cake, but it’s still incredibly soft and creamy.
Part of why this recipe works so well is because the tartness of the cream cheese mellows out some of the rich and sweet flavors of the cocoa and powdered sugar. It would pair perfectly with chocolate cake as well as yellow cake, red velvet, and more.
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Chocolate Cream Cheese Frosting Recipe
If you’re looking for an alternative to a traditionally rich and sweet chocolate frosting, this chocolate cream cheese icing is a total winner. Beyond balanced flavor, it is also smooth as can be, easy to throw together, and sturdy enough to pipe and hold its shape.
While it is ready to go right after being mixed, it doesn’t hurt to chill the frosting for about 15-30 minutes before piping. If you made more than you can use, go ahead and transfer to a freezer bag and freeze for up to 2 months. That way you’ll always have an emergency frosting back up! You can also check out our regular Cream Cheese Frosting, Lemon Cream Cheese Frosting and our White Chocolate Cream Cheese Frosting too.
Main Ingredients
- Butter - make sure your butter is soft but not melted. It needs to be creamy enough to mix well with the soft cream cheese but not so warm that it melts and makes the frosting runny.
- Cream Cheese - for frosting you always want to use brick cream cheese rather than whipped. It will hold its shape much better. I also recommend using full fat cream cheese.
- Cocoa Powder - for the best flavor use a high quality cocoa powder. I prefer using cocoa powder to melted chocolate for this frosting because it always whips up so smooth.
- Powdered Sugar - if your powdered sugar has any large lumps be sure to push it through a fine mesh strainer before using.
- Vanilla Extract - pure vanilla extract adds a pop of flavor to the frosting.
How to Make Chocolate Cream Cheese Frosting
- Cream the butter and cream cheese. In the bowl of a stand mixer, cream the butter and cream cheese for about 3-4 minutes until light and fluffy.
- Beat with the rest. Combine the rest of the ingredients and beat on high speed until fluffy.
- Use or store. You can use immediately or store in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions
One of the most common complaints with cream cheese frosting is that it gets runny. The biggest reason for runny cream cheese frosting is that the butter and/or cream cheese was too warm when it was mixed. Make sure that you mix just until the frosting is fluffy, and add your butter when it is soft but not melting. If it gets too soft, throw the frosting in the fridge for about 30 minutes before trying again.
Yes! To freeze this frosting, transfer to freezer bags and store frozen for up to 2 months. Thaw in the fridge overnight and then pull out to room temperature to soften the frosting slightly before whipping until fluffy again.
Storing Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in an airtight container, or freezer bags, in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
- To use: once you are ready to use the frosting again, remove it from the fridge and let it warm up to room temperature. Then, using an electric mixer, hand mixer, or a stand mixer, whip the frosting back up until it is nice and fluffy.
Chocolate Cream Cheese Frosting Recipe
Ingredients
- ½ cup Butter room temperature
- 8 oz Cream Cheese room temperature
- ½ cup Cocoa Powder
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer, add the butter and beat with the whisk or paddle attachment until light and fluffy, or about 2-3 minutes. Add the room temperature cream cheese and beat again until light and fluffy, or about 2 minutes more.
- Add the cocoa powder and half of the powdered sugar. Start slow and beat until combined. Add the remaining powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again.
- Use immediately, or store in an airtight container in the fridge for up to 4 days. Enjoy!
Nutrition
More Easy Frosting Recipes
- Easy Cream Cheese Frosting
- Salted Caramel Buttercream Frosting
- Chocolate Buttercream Frosting
- Mint Cream Cheese Frosting
- Cinnamon Buttercream Frosting
- Lemon Cream Cheese Frosting
- German Chocolate Frosting
- Classic Buttercream Frosting
- More Dessert Recipes
- More Cake Recipes
Use this easy cream cheese chocolate icing for cake, cupcakes, and cookies. It's silky smooth with a flavor that is less sweet than traditional frosting.
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