Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate cream cheese frosting in a glass bowl and on a whisk attachment

Chocolate Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 64 reviews
  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4-5 cups
  • Category: Frosting
  • Method: Beating
  • Cuisine: American

Description

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


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
  • 12 Tablespoons milk or heavy cream
  • pinch salt

Instructions

  1. 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.
  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. Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
  3. 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.
  4. 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.
  5. This recipe is enough to frost 18-24 cupcakes, one 9×13-inch sheet cake, or one 3 layer cake.