If you think plain cream cheese frosting is the best, wait until you try chocolate cream cheese frosting. It’s silky, undeniably creamy, pipes easily with piping tips, and the flavor is outstanding!
I originally published this recipe in 2018, and I’ve since updated it to include new photos and extra success tips.
This chocolate cream cheese frosting is silky smooth with a rich, balanced chocolate flavor and just the right touch of tang. It’s less sweet than traditional buttercream, so the chocolate truly shines without being overpowering. The texture is ultra-creamy and easy to spread, yet stable enough for layering cakes and piping with your favorite tips. The frosting doesn’t crust over, so every bite stays soft and luscious.
Whether you’re frosting a cake, cupcakes, or brownies, it delivers a flawless finish. We can always appreciate that!
If you think classic cream cheese frosting is the best, this version will completely change your mind. This chocolate cream cheese frosting is, without a doubt, one of the best in the biz. 😉
Here’s Why You’ll Love This Chocolate Cream Cheese Frosting
- Silky smooth and luxuriously creamy
- Holds its shape beautifully for piping
- Rich flavor, but not overly sweet
- Spreads like a dream
- A lighter, tangier alternative to buttercream
Made with cream cheese, butter, cocoa powder, and confectioners’ sugar, it’s smooth, rich, and perfectly balanced. Unlike traditional buttercream, it isn’t overly sweet. The tang from the cream cheese cuts through the richness and actually enhances the chocolate flavor. The result is a frosting that tastes lighter and pairs beautifully with even the sweetest cakes.
This frosting comes together just like regular cream cheese frosting. Using an electric mixer (either handheld or stand) ensures the ingredients blend into a silky, smooth, and perfectly creamy consistency.
Success Tip: Avoid Runny Cream Cheese Frosting
Make sure you’re using a brick of cream cheese, not cream cheese spread. Cream cheese is sold in 8-ounce bricks—and you’ll need 1 and 1/2 bricks 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 brick. There’s a HUGE difference!
Use Dutch-Process or Natural Cocoa Powder
Because this frosting doesn’t rely on any leavening, you can use either natural or Dutch-process cocoa powder.
In baking, the choice usually matters because natural cocoa is acidic and reacts with baking soda, while Dutch-process cocoa is neutral. However, with today’s frosting, there’s no chemical reaction needed. Use natural cocoa for a slightly sharper, more intense chocolate flavor, or Dutch-process for a smoother, deeper, and more mellow chocolate taste.
Both work beautifully, so you can choose based on your flavor preference or whatever you have on hand.
Read more: Dutch-Process Cocoa vs Natural Cocoa Powder
Yes, but be sure to refrigerate the frosting for at least 30 minutes prior to piping so it holds the piped shape. You can refrigerate it in the bowl, or inside of the piping bag. Some of my favorite piping tips to use for chocolate cream cheese frosting are Wilton 1M, Ateco 849, and Wilton 8B.
Yes, you can freeze this chocolate cream cheese frosting for up to 3 months. Thaw at room temperature or in the refrigerator, and then beat with a mixer on medium speed for a minute or 2 to smooth it out again.
This recipe yields around 4-5 cups of frosting, which is enough for a 3-layer or 2-layer 8- or 9-inch cake, a 9×13-inch sheet cake, or 2 dozen cupcakes.
What Tastes Best with Chocolate Cream Cheese Frosting?
- Zebra Cake (pictured above)
- Chocolate Zucchini Cake
- Yellow Sheet Cake or Layered Yellow Cake
- Chocolate Caramel Coconut Cupcakes
- Marble Cake
- Chocolate Cake
- Chocolate Cupcakes
- Guinness Chocolate Cake (can swap the heavy cream for reduced Guinness!)
If you’re in the mood for vanilla, here is my plain cream cheese frosting recipe.
Print
Chocolate Cream Cheese Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4-5 cups
- Category: Frosting
- Method: Beating
- Cuisine: American
Description
This chocolate cream cheese frosting is silky smooth, rich, and perfectly balanced with just a hint of tang. Less sweet than traditional buttercream, it spreads easily, pipes beautifully, and pairs perfectly with cakes, cupcakes, and brownies.
Ingredients
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
- 3/4 cup (12 Tbsp; 170g) 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
- 1–2 Tablespoons milk or heavy cream
- pinch salt
Instructions
- In a large bowl using a handheld 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.
- 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
- 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 or at room temperature then beat the frosting for a minute or 2 so it’s creamy again.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
- Cream Cheese: Make sure you’re using the bricks of cream cheese, not cream cheese spread. They’re typically sold in 8-ounce bricks, so you’ll need 1 and 1/2 bricks for the 12 ounces (339g) in this recipe.
- 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.
- This recipe is enough to frost 2 dozen cupcakes, one 9×13-inch sheet cake, or one 2 or 3 layer 8- or 9-inch cake.
Reader Comments and Reviews
Could you send your recipes to my e-mail
Thanks!!
Hi Brenda, you can sign-up for our email list here!
This icing tasted great! I used it on cinnamon rolls and it went well with it. The icing was a bit runny though
I halved the amount of sugar and it still came out sweet and amazing