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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.

chocolate cream cheese frosting in a glass bowl and on a whisk attachment

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.

chocolate cream cheese frosting in a glass bowl

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:

overhead image of cake with chocolate cream cheese frosting and sprinkles on a marble cake stand

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

Success Tip: 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!

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chocolate cream cheese frosting in a glass bowl and on a whisk attachment

Chocolate Cream Cheese Frosting

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 45 cups 1x
  • Category: Frosting
  • Method: Beating
  • Cuisine: American

Description

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


Ingredients

Scale
  • 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 (55g) 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.

Keywords: chocolate cream cheese frosting

Reader Questions and Reviews

    1. Hi Susan, we haven’t tested that, but you could certainly try it. The added liquid would mean you need to add more dry ingredients, too. You might have better luck with using a small amount of instant espresso granules instead. Hope it turns out for you!

    2. Try cold brew concentrate for mocha! It’s available at a lot of stores including trader joes

  1. Do you think it would be possible to make a Nutella variation of this. LOVE cream cheese icing and so many love my Nutella buttercream. I thought it could be a great variation. Thoughts?

    1. Hi Mel, you could certainly try it! Let us know how it turns out.

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