Fluffy, not too sweet, and packed with cocoa flavour, chocolate cream cheese frosting is a delicious alternative to chocolate buttercream. This is easier to pipe than plain cream cheese frosting because the cocoa adds some stability.
Try the frosting on sourdough chocolate cake, 2-layer whole wheat chocolate cake, or one-bowl chocolate chip cake.
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Ingredients
Ingredient Notes and Substitutions
- Cocoa: use Dutch process cocoa for a slightly smoother, more chocolatey flavour. Natural cocoa is a little more bitter and will make for a less sweet frosting.
- Icing sugar: this might be called powdered or confectioner's sugar.
- Cream cheese: be sure to get unsweetened block cream cheese rather than the spreadable kind used for bagels.
- Make it vegan: use vegan cream cheese and a good vegan butter, both in blocks (not spreadable). Chocolate cream cheese frosting made with dairy-free ingredients will be a little softer - refrigerate after mixing to help mitigate this.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: add the butter, cream cheese, and vanilla to a large mixing bowl.
Step 2: mix until well combined and fluffy.
Step 3: add the sugar and cocoa.
Step 4: mix again until smooth and silky.
Top Tips
- Mix well: for the best frosting, beat until the sugar has dissolved. You can tell by taking a little bit of frosting and rubbing it between your fingers - it shouldn't feel gritty once it's ready.
- Start at room temperature: cold cream cheese and butter will lead to a lumpy frosting. Plan ahead and let them come to room temperature before starting, taking them out of the fridge at least a couple of hours in advance.
- Refrigerate if needed: if your frosting is a little too soft, pop it in the fridge for an hour before spreading or piping on your cakes, cookies, or bars. This can happen if your home is very warm.
Recipe Notes
Anything frosted with chocolate cream cheese frosting will need to be refrigerated if you don't plan on serving it shortly after frosting. We recommend making the frosting ahead of time and then decorating shortly before serving if you don't want the cake or dessert to be chilled.
How to Store
Storage: keep the frosting in a sealed container in the fridge for up to 4 days. It's easier to work with when cold if you plan on piping it.
Freezing: transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before use, and give it a quick mix beforehand.
More Frosting Recipes
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Chocolate Cream Cheese Frosting
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Electric hand or standing mixer
Ingredients
- 1 block cream cheese, room temperature (8 oz. or 226 grams)
- ¼ cup salted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ¼ cup Dutch process cocoa powder
Instructions
- Make sure the cream cheese and butter are at room temperature before starting.
- Add the cream cheese, butter, and vanilla to a large bowl (or the bowl of a standing mixer). Beat with the whisk attachment until light and fluffy, about a minute.1 block cream cheese, ¼ cup salted butter, 1 teaspoon vanilla extract
- Add the sugar and cocoa and beat again, starting on low speed and working your way up, for 3 to 4 minutes. The frosting should be very smooth and fluffy when ready.2 cups powdered sugar, ¼ cup Dutch process cocoa powder
- Chocolate cream cheese frosting can be used immediately to top cakes or cookies, or refrigerated in a sealed container for up to 4 days. If you plan on piping the frosting, it's best to refrigerate it for about an hour first.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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