Chocolate Cream Cheese Frosting Recipe
Cream cheese adds tang and a dense, stable texture that plain buttercream doesn't have, so the frosting holds its shape at room temperature without turning greasy, while cocoa powder (rather than melted chocolate) keeps the color deep and the mixing process simple.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 16
Ingredients
- 8 oz cream cheese, full-fat block style, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or whole milk
- 1/4 tsp fine salt
Nutrition per serving
- Calories
- 165
- Protein
- 2g
- Carbs
- 22g
- Fat
- 9g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Beat the softened cream cheese and butter together in a large bowl with an electric mixer on medium speed for 2 minutes, until completely smooth with no lumps of either ingredient visible.
- 2Add the cocoa powder and salt, and beat on low speed until fully incorporated and the mixture is a uniform dark brown, scraping down the bowl once.
- 3Add the powdered sugar one cup at a time, beating on low speed after each addition and stopping to scrape the bowl, until the frosting is thick and no dry streaks remain.
- 4Add the vanilla extract and 1 tablespoon of the cream, then beat on medium-high speed for 1-2 minutes until light and fluffy. Add the remaining tablespoon of cream only if the frosting is too stiff to spread easily.
- 5Use the frosting immediately to frost a cooled cake or cupcakes, or cover and refrigerate until ready to use.
Tips & variations
- Use full-fat block cream cheese, not the spreadable tub kind, which has extra water and stabilizers that make the frosting noticeably softer and harder to pipe.
- Both ingredients need to be genuinely soft, about 65-70°F (18-21°C), or the frosting will end up lumpy no matter how long it's beaten.
- Swap in Dutch-process cocoa powder for a darker color and a slightly less acidic, more mellow chocolate flavor.
- For a firmer frosting suited to piping detailed borders, cut the cream to 1 tablespoon and chill the finished frosting for 15 minutes before piping.
- A pinch more salt (up to 1/2 teaspoon total) sharpens the chocolate flavor if the frosting tastes flat.
Storage & reheating
Because of the cream cheese, this frosting needs to be refrigerated. Store covered for up to 5 days. Bring to room temperature and re-whip with a mixer for about 30 seconds before spreading, since it firms up considerably when cold. It also freezes well in an airtight container for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature and re-whip.
Tips from the Tulo kitchen
- Sifting the cocoa powder before adding it removes small clumps that otherwise show up as dark specks in the finished frosting.
- A cake frosted with this needs to sit out no more than 2 hours at room temperature before it should go back in the fridge, the same food-safety window as any cream cheese-based dessert.
FAQ
Does chocolate cream cheese frosting need to be refrigerated?
Yes. Any frosting containing cream cheese should be kept refrigerated and the finished cake or cupcakes shouldn't sit at room temperature for more than about 2 hours.
Why is my frosting runny?
This usually means the cream cheese or butter was too soft (or slightly melted) when mixed in. Chill the frosting in the refrigerator for 15-20 minutes, then re-whip; if it's still loose, beat in an extra 2-3 tablespoons of powdered sugar.
Can I use melted chocolate instead of cocoa powder?
Yes, but the texture changes: substitute the cocoa powder with 4 ounces of melted and cooled semisweet chocolate, and reduce the powdered sugar by about 1/2 cup since melted chocolate adds its own sweetness and firms the frosting as it cools.
How much frosting does this recipe make, and what does it cover?
This recipe makes about 3 cups, enough to fill and frost the top and sides of a two-layer 9-inch cake, or to generously top 24 cupcakes.
Can this frosting be piped?
Yes, though it's softer than standard buttercream. Chill it for 15-20 minutes before piping, and use it for simple swirls or borders rather than fine, sharp detail work.
