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!
If you’ve tried this chocolate cream cheese frosting recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
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.Â
- 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.Â
- 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.Â
- Cocoa powder: I use regular unsweetened cocoa powder in this frosting.Â
- 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.Â
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally posted August 29, 2017.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Robin says
Best frosting I have ever made. My butter and cream cheese was not room temperature, so I put in the microwave for 15 seconds to help speed up the mixing process. Thank-you, for an amazing recipe!
Kate says
Thank you so much! I’m so glad that you liked it! Thank you for coming back to comment. =)
Jesica says
I mixed mine by hand I also added milk and made fudge instead of frosting came out really good
Kate says
How fun! I’m glad that it came out well for you! Thank you for commenting. =)
Crystal says
Hi, can I substitute powdered sugar for regular sugar
Kate says
Hi! I haven’t tried it, so I’m not sure how it will work. If you try it, please let me know how it comes out!
Año says
This is delicious! I only used one cup of sugar and it tasted great
Kate says
Thank you! I’m so glad thta you liked it! =)
Candy says
Frosted a 9×13 Banana Cake. Absolutely yummy!! Thank you!
Kate says
Thank you! I’m so glad that you like the frosting. Thanks for commenting! =)
Patricia Chavez says
I made this last night and put it on a strawberry cake and it came out soo great! Definitely giving this 5 stars! ?
Kate says
Thank you so much! Strawberry cake sounds like a great match for this frosting. Glad you enjoyed it! =)
Megan Richardson says
This frosting is awesome! My mixer is down for the count right now, so I ended up using a potato masher (? not the best tool for the job I know), but it still turned out great. It will probably be even better when the mixer can get it even more light and fluffy. Thank you so much for sharing this!
Kate says
How creative! I love that you came up with a way to make it work! I’m glad you liked it, and thank you for coming back to comment! =)
Randy Reed says
Simply delicious ? I used your frosting to ice a 9″ x 1 3″ pan of chocolate brownies. Your portions made twice what I needed, so I intend to halve it in the future. Garnished it with mini- chocolate chips. Received many positive compliments. Thank you very, very much.
Kate says
Thank you so much! I’m glad that you liked it, and it sounds like it was a big hit. =) Thanks for coming back to comment!
Kate says
Hi there, will this make enough to frost a 9 inch double layer cake? Thank you so much.
Kate says
Hi! I don’t think that you’ll have enough to frost a 9-inch double layer cake. I would either do 1 1/2 batches or a double batch depending on how much frosting you like.
George Taylor says
I used it on a two layer 9 inch cake with some left over but I used a vanilla buttercream as the filling. Depending on the icing thickness, you should be ok.
Kate says
Thank you! It’s always so helpful to hear from people who have tried it! =)
Heather says
One of the best frostings I ever had. Found myself eating it with a spoon,lol. and I dont usually even like frosting.
Kate says
Thank you so much! I’m glad you liked it, and I take that as a big compliment! =) Thank you for coming back to comment.
Beth Rader says
Soo good I ate it with a spoon!!!!
Kate says
Thanks! I’m so glad that you liked the frosting! Thanks for coming back to comment. =)
Anthony says
Great frosting
Kate says
Thanks! I’m glad you liked it! =)
Emily says
Love! This frosting was so good, it was perfect with chocolate cake. Thanks!
Anne Fitz says
It was really good. I made it with a chocolate cake and they went together perfectly
Kate says
Thank you so much! I think pumpkin and chocolate are my two favorite cake flavors to use with this frosting. =)
Amy says
So good! I used this frosting on a chocolate cake and it was great. Thanks!
Kate says
Thank you! So glad you liked the frosting! =)
Reshma says
Hi kate….
Looking to the comments the recipe seems perfect…will be trying it but one query …if i want to serve the cupcakes the next day of making….how to do the frosting…should it be the next day or the day before and how to store the cupcakes with the frosting in the fridge….will the frosting get hard in the fridge…
Reshma
Kate says
Hi! It will set up a bit in the fridge, but I haven’t found it to be a problem. I just store them in a large container and loosely cover them. Also, even though the frosting does set up a bit, it softens back up as it sits out. Hope that helps!
Jess says
So yummy!! This frosting is amazing!
Kate says
Glad you liked it! Thank you!
Annie says
Love this recipe!
I only put the 3 cups of powdered sugar because my husband doesn’t like a really sweet taste. It turned out light, fluffy and delicious!
Thanks for sharing the recipe!
Kate says
Yay! I’m so glad you liked it! Thank you for taking the time to come back and comment!
Kentuckylady717 says
Congratulations on your new baby boy….will you be showing us pictures soon ? :)
I have always heard that coffee makes chocolate taste so much better….if I wanted to add some coffee, approx. how much would I add and what do I use less of , and how much ?
Rating this a 5* because I know it is good :) Thanks for posting this recipe…..
Kate says
Thank you so much!! I’ll have to share a picture in an upcoming post. =)
In order to keep the thicker consistency, I usually use a flavor or extract with frostings. I’ve seen coffee flavor at my local grocery stores alongside vanilla and other extracts. I’m not sure how strong it is, so I’d start off with 1/4 or 1/2 teaspoon and then add more as needed. Good luck, and thank you for your kind comment!!
Deb says
Kate, congratulations to you and your family on the birth on of your baby son!! How exciting for you!! Thanks for sharing this chocolate cream cheese frosting it looks absolutely heavenly!
Kate says
Thank you so much!! We are over the moon about our newest addition. I really appreciate your kind words!