Easy Chocolate Cream Cheese Frosting

Whipped chocolate cream cheese frosting in a mixing bowl.

Easy Chocolate Cream Cheese Frosting

This is my go-to chocolate cream cheese frosting recipe perfect for birthday cakes, brownies, and cupcakes!

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Course: Dessert

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: cups

Author: Jamie

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.

Notes

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.

Nutrition

Calories: 892kcal

Tried this recipe?Mention @Bake.With.Jamie