Rich and creamy chocolate cream cheese frosting is a simple cream cheese chocolate icing that takes just minutes to make.
This silky smooth chocolate cream cheese frosting recipe is a simple cream cheese chocolate icing that takes just minutes to make. It’s a delicious twist on regular cream cheese frosting.
This homemade frosting is rich and cream and chocolaty and goes well with cakes, cupcakes, and brownies.
“This tasted fantastic. After 35 years of buying icing from the store I am done… Thank you.” – Andrew
Ingredient notes and substitutions
- Butter: I like to use salted butter. If you prefer to use unsalted butter, just add a pinch or so of salt to the frosting. Also, cool room temperature means that the butter should dent when pressed, but it shouldn’t be warm enough that it’s losing its shape.
- Cream cheese: I recommend using full-fat cream cheese for the richest frosting. Reduced fat (1/3 less fat cream cheese) will also work. However, I don’t recommend using fat-free cream cheese.
- Powdered sugar: If your powdered sugar (confectioners’ sugar) is lumpy, sifting the powdered sugar before adding it will help the powdered sugar better incorporate into the frosting.
- Cocoa powder: I use regular cocoa powder in this frosting.
- Vanilla extract: The vanilla enhances the chocolate flavor. However, vanilla extract is expensive, so feel free to decrease the vanilla to 1 teaspoon vanilla extract if you prefer.
How to make chocolate cream cheese frosting
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Begin by beating the butter and cream cheese together in a large mixing bowl with either a hand mixer or a stand mixer until well-combined.
Tips >> You want them to really be combined well. It should take about 2-3 minutes on medium-high.
The ingredients should be at about 70 degrees F or room temperature. I don’t recommend using fat-free cream cheese in this recipe.
Step 2: Add in 3 cups of powdered sugar, cocoa powder, and vanilla. Mix on low speed until combined.
At this point, you can continue to add additional powdered sugar to reach the right consistency and sweetness.
Recipe Tips!
This chocolate cream cheese frosting is a variation on my chocolate buttercream frosting. It’s incredibly easy to make, but there are a couple tips below that ensure that it comes out well.
- First, the butter and cream cheese should be soft, but you don’t want the butter to be so soft that it’s melting.
- Second, if your cocoa powder and powdered sugar are lumpy, sifting them will give you a smoother frosting.
- Third, the frosting may seem a little soft as you are piping it. It will set up quite a bit once it has been refrigerated, so don’t worry if it it’s not very stiff as you are piping it on.
- Fourth, be sure to chill any frosted cake or cupcake or leftover frosting.
Recipes that go well with this frosting
I like to use this cream cheese chocolate frosting when I make pumpkin cupcakes. The combination of cream cheese, chocolate, and pumpkin just goes so well together!
This rich chocolate cream cheese icing also pairs really well with basic chocolate cupcakes or chocolate cake, white, or yellow cakes.
It also pairs well with brownies.
Storage
Any leftover frosting should be stored in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More frosting recipes!
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Chocolate Cream Cheese Frosting
Equipment
- Mixer
Ingredients
- 1/2 cup butter at cool room temperature
- 8 ounces cream cheese softened
- 3-3 ½ cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
Instructions
- With an electric mixer (either hand or stand), beat butter and cream cheese together until well-combined, about 3-4 minutes on medium.
- Scrape down the bowl.
- Add 3 cups powdered sugar, cocoa powder, and vanilla.
- Mix on low until powdered sugar and cocoa powder are incorporated.
- If the frosting is too wet or tart, add powdered sugar 2 tablespoons at a time until it reaches desired consistency and sweetness.
Video
Notes
- Butter: I like to use salted butter. If you prefer to use unsalted butter, just add a pinch or so of salt to the frosting. Also, cool room temperature means that the butter should dent when pressed, but it shouldn’t be warm enough that it’s losing its shape.
- Cream cheese: I recommend using full-fat cream cheese for the richest frosting. Reduced fat (1/3 less fat cream cheese) will also work. However, I don’t recommend using fat-free cream cheese.
- Powdered sugar: If your powdered sugar is lumpy, sifting the powdered sugar before adding it will help the powdered sugar better incorporate into the frosting.
- Cocoa powder: I use regular unsweetened cocoa powder in this frosting.
- Vanilla extract: The vanilla enhances the chocolate flavor. However, vanilla extract is expensive, so feel free to decrease the vanilla to 1 teaspoon if you prefer.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
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Originally posted August 29, 2017.
Comments & Reviews
cindy says
DELICIOUS…
SUPER EASY.
DUMPED ALL INGREDIENTS IN A DEEP BOWL AND IT MIXED PERFECTLY.
Kate says
Thank you!
Ann Marie says
I know that I will be making this chocolate frosting recipe .who doesn’t like chocolate? holidays will be here soon -thanks Kate
Kate says
Thank you!
Penny Jo Nelson says
Do you have a recipe for dark chocolate frosting? I can’t find an easy dark choc. recipe.
Thanks
Kate says
Hi! I have a chocolate buttercream recipe. It isn’t a super sweet frosting, and you could easily use a dark cocoa powder in that recipe.
Lindy says
Brilliant frosting recipe! Added a shot of Kahlúa to the frosting for my Chocolate Butter Cake. Rave reviews from the folks at the office especially for the frosting!
Kate says
Thank you! I’m glad that it was a hit!
Maryann says
How long will this frosting last in the fridge?? 7 days too long??
Kate says
Hi! The recommended storage time for frosting is 4-5 days in the fridge.
Laura says
You are the queen of frosting!!! Every frosting has been perfection!!!
Kate says
That’s so nice! Thank you!!
Lynn says
I just made this frosting but it’s not frosting. It’s like a dry crumble. What in the world did I do wrong?
Kate says
Hi! To save your current batch of frosting, you can try to add milk or cream to get it to a usable consistency. For next time, the first thing that I would double check that you used the correct amounts of the ingredients. It’s really easy to misread an amount (I’ve certainly had my share of doing that!), and it may have just been a simple error. If you’re sure that that wasn’t it, I’m happy to help you troubleshoot from there. I also have photos and a video on this post if you find visuals more helpful.
Valerie says
Great frosting !
Kate says
Thank you so much!
Valerie says
Made this frosting for my birthday cake. It was delicious! Happy Birthday to me.
Kate says
Yes, happy birthday!!
Andrew Corbett Jr. says
This tasted fantastic. After 35 years of buying icing from the store I am done… Thank you.
Kate says
Yay!! I’m so glad! Thanks for commenting!
Charlotte says
Added a bit of chili powder and cinnamon to use on chocolate cupcakes. Perfect!!
Kate says
Yum! I love chocolate/chili, and that sounds like such a fun twist. Thanks for commenting! =)
Dave says
Great recipe. I used just a bit of heavy cream to get the perfect consistency. My favorite chocolate cream cheese icing ever.
Kate says
Thank you! I’m so glad that you liked the frosting! I bet the cream was great in it. Thanks for commenting! =)
Jennifer says
I used low-fat cream cheese because I had it. Instacart got it for me last weekend when I was making cheesecake and that requires absolutely full-fat cream cheese. I’ll just say it was really good, but I bet full fat would be better! I just needed to use up this cream cheese. Wonderful recipe!
Kate says
Thank you! I’m glad that you liked the frosting! If you try it again with full-fat cream cheese, I’d love to hear what you think. =)
Caroline says
So Good! Thank yo for a tasty and simple frosting.
Kate says
You are so welcome! I’m glad that you liked the frosting! =) Thank you for taking the time to comment!
Dee McC*** says
Made it for my birthday today and OMG this stuff is ridiculously delicious! It’s like chocolate cheesecake on a cake :D
I used the icing for a double layer 9″ Devil’s Food Cake. Had plenty to make a nice 1″ layer of icing in the middle of the two cake and cover the top and sides. Will definitely use this recipe again and recommend it to friends and family! I’m generally a buttercream/chocolate buttercream icing girl but I wanted to try something another step up. So glad this was my choice :)
Kate says
Happy birthday! =) I’m so glad that your cake came out well for you! Thanks for taking the time to come back and comment!
Sara says
A super great recipe! I added a bit of almond extract because I made this for a cherry chip cake & it’s fantastic!!
Kate says
Thank you so much! That sounds delicious! =)
Cheryl Matty says
Made this today, it was very good I added almond flavoring.
Kate says
Sounds like a delicious addition! Glad that you liked the frosting, and thank you for commenting! =)
Steph says
I made this to frost brownies, and it was amazing! Thanks for the recipe.
Kate says
You are so welcome! I’m glad you liked the frosting. Thanks for commenting! =)
Tyrone says
Made it for my wife’s Birthday it was absolutely awesome!! Thanks for the recipe
Kate says
Yay! I’m so glad! Thank you for coming back to comment. =)