Easy Chocolate Cream Cheese Frosting
This easy chocolate cream cheese frosting is thick, rich, chocolatey perfection! This frosting recipe is perfect for cupcakes, brownies, and cakes and is so easy to make! Whip together the ingredients and frosting your favorite baked goods with it.
I have a confession to make: I do not like buttercream frosting. Gah! There. I said it. I have always preferred cream cheese-based frostings and this chocolate cream cheese frosting recipe takes the cake (pun intended).
It’s the BEST for cupcakes, birthday cakes, brownies–you name it! It’s a simple go-to recipe that also works well for piping too!
This frosting is used on my sourdough discard chocolate cupcakes. A variation of it is also on my old-fashioned brownies, but it would be a great addition to my sourdough discard brownies!
Ingredients
- cream cheese – Full-fat cream cheese blocks work best for this recipe.
- butter – I use salted butter in all my baking and cooking, but you can use unsalted. Just add a pinch of extra salt to the recipe!
- cocoa powder – I love using Dutch-processed cocoa, but any unsweetened cocoa powder works!
- powdered sugar – Sifting the powdered sugar before adding it to the mixing bowl prevents clumping.
- vanilla extract
- salt – Just a pinch is needed here–especially if you use salted butter like me.
See recipe card for quantities.
Instructions
Step One: Mix together room temperature butter and cream cheese until creamed–about two minutes with a stand or hand mixer.
Step Two: Gradually add the cocoa powder, vanilla extract, and salt. Add the sifted powdered sugar one cup at a time. Make sure to scrape the sides of the mixing bowl with a rubber spatula to incorporate all the dry ingredients. Mix until the frosting is creamy and whipped.
This frosting used unsweetened cocoa powder–yum!
This frosting uses unsweetened Dutch-processed cocoa powder, which gives a darker color and richer flavor.
Storage
Make ahead: If you’re making it ahead of time, store the chocolate cream cheese frosting in an airtight container in the fridge for up to 5 days.
Re-whip: When you’re ready to use it, take it out of the fridge and allow it to come to room temperature for about 20-30 minutes. Rewhip it with a mixer to restore its texture.
To freeze: This frosting can be stored in the freezer for up to 3 months. Store in an airtight and freezer-safe container.
Easy Chocolate Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese full-fat, block cream cheese, room temperature
- 1 cup salted butter 2 sticks, room temperature
- 3/4 cup cocoa powder unsweetened Dutch-processed or regular
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 cups powdered sugar sifted (add up to another cup depending on sweetness preference)
Instructions
- In a large mixing bowl, cream together the room temperature cream cheese and butter with an electric mixer for about 2 minutes.
- Turn the mixer to low speed and add the cocoa powder, vanilla extract, and salt. Gradually add the sifted powdered sugar one cup at a time, starting at low speed and working to medium-high. Pause mixing if needed to scrape the sides of the mixing bowl with a rubber spatula to incorporate all dry ingredients to the frosting.
- This recipe makes about 4-5 cups of frosting, enough to frost 18 cupcakes or a 2 layer 9-inch cake.
