Chocolate Cream Cheese Frosting

If you think plain cream cheese frosting is the best, wait until you try chocolate cream cheese frosting! It’s silky, undeniably creamy, and the flavor is absolutely delicious.

Creamy chocolate cream cheese frosting on sallysbakingaddiction.com

If we think regular cream cheese frosting is the best, we’re definitely backwards. Because this chocolate cream cheese frosting is, in fact, the best in the biz.

  • it’s silky smooth
  • and pipe-able with your favorite piping tips
  • it’s rich and easily spreads
  • and creamier than any chocolate frosting you’ve had before
  • you’ll want to eat it with a spoon!!

Tip for piping cream cheese frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.

Creamy chocolate cream cheese frosting on sallysbakingaddiction.com

Unlike most frostings, chocolate cream cheese frosting is not overly sweet. Rather, its sweet and tangy flavors are perfectly balanced and it tastes much better than buttercream on even the sweetest of cakes!

What Tastes Best with Chocolate Cream Cheese Frosting?

Besides zebra cake, you’ll also love it with:

Silky and creamy chocolate cream cheese frosting on sallysbakingaddiction.com

If you’re in the mood for vanilla, here is my plain cream cheese frosting recipe.

Avoid Runny Cream Cheese Frosting

Make sure you’re using a block of cream cheese, not cream cheese spread.

  • Cream cheese is sold in 8 ounce blocks– and you’ll need 1 and 1/2 blocks of the full-fat stuff. I’ve gotten many questions about cream cheese frosting being too runny and the #1 reason is because bakers have accidentally been using the spread instead of the block.

There’s a HUGE difference!

Print

Chocolate Cream Cheese Frosting

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4-5 cups

Description

Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious.


Ingredients

  • 12 ounces (335g) full fat cream cheese, softened to room temperature*
  • 3/4 cup (175g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 2/3 cup (52g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon pure vanilla extract
  • 12 Tablespoons milk or heavy cream
  • pinch salt

Instructions

  1. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

Notes

  1. Make Ahead Instructions: Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
  2. Cream Cheese: Make sure you’re using the blocks of cream cheese, not cream cheese spread. They’re typically sold in 8 ounce blocks, so you’ll need 1 and 1/2 blocks.
  3. Tip for Piping Cream Cheese Frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
  4. This recipe is enough to frost 18-24 cupcakes, one 9×13-inch sheet cake, or one 3 layer cake.

59 Comments

  1. This really is the best chocolate frosting that I’ve ever tasted. It was easy to make and the recipe is perfect. Thanks so much Sally – I’m so glad that I found your blog!

  2. This frosting is Ahhhmazing! It’s easily, honestly, the best chocolate frosting I have ever tasted. I used it on some Dariok chocolate cupcakes and it was smooth as silk! It’s now the only chocolate frosting I’ll be making!

  3. Smooth, creamy, absolutely DELICIOUS! Easy to make and everyone loved it. Frosted a homemade red velvet cake with it.

  4. Used this recipe with the chocolate cupcake recipe in 2 – 6 inch pans. Raspberry jam + frosting in the middle. Cake is SO moist and frosting not too sweet. Excellent recipes that along with the yellow cake with raspberry filling and buttercream frosting are now my go to for birthdays. Simply delicious. Your directions and tips are informative and spot on. Thanks ever so much!

  5. Hi Sally! Groceries are so hard to come by right now, and I’m having trouble finding more than one block of cream cheese. How will the texture change if I mix block and spreadable Philadelphia? Any tips on making it work? Thanks so much, hope you’re well!

    1. Hi Chelsea, I recommend using more butter to make up for the missing cream cheese. The spreadable cream cheese in a tub will make your frosting too thin to work with.

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