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    Easy Chocolate Frosting With A Twist

    This chocolate frosting is probably one of my favourite recipes of all time! It is so easy to put together, and has a secret ingredient that really takes it to another level – cream cheese!

    Cream cheese adds a rich, creamy texture to the buttercream frosting, and you honestly can’t even tell it’s in there, so it doesn’t take away from the chocolate flavour at all! Trust me, it is so yum and you will never go back to regular chocolate frosting after trying this version!

    chocolate cream cheese buttercream

    How to make chocolate cream cheese frosting

    If you haven’t tried a chocolate cream cheese frosting before, you are missing out! Luckily, it is super easy to put together so you have no excuse not to try this frosting 🙂

    Being by creaming your butter for a few minutes until it’s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

    chocolate cream cheese buttercream

    Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.

    Next add in your cold cream cheese and vanilla. Mix just until the frosting is smooth. Avoid over-mixing (see note 4 on recipe card).

    Lastly add in your cocoa powder and mix until well combined and smooth. Avoid over-mixing.

    chocolate cream cheese frosting

    And that is literally it! CAUTION: Do not eat the entire bowl of frosting before icing your cake 🙂

    chocolate cream cheese frosting

     

    chocolate cream cheese buttercream

    Easy Chocolate Frosting With A Twist

    This chocolate frosting is probably one of my favourite recipes of all time! It is so easy to put together, and has a secret ingredient that really takes it to another level - cream cheese! Cream cheese adds a rich, creamy texture to the buttercream frosting, and you honestly can't even tell it's in there, so it doesn't take away from the chocolate flavour at all! Trust me, it is so yum and you will never go back to regular chocolate frosting after trying this version!
    5 from 7 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4 cups

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 1 cup (225 g) unsalted butter - room temperature
    • cups (570 g) icing sugar - also known as confectioners/powdered sugar
    • cups (335 g) cream cheese - cold, firm type
    • tsps vanilla essence/extract
    • ¾ cup (75 g) cocoa powder - unsweetened, Dutch processed preferred

    Instructions

    • Cream your butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
    • Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.
    • Next add in your cold cream cheese and vanilla. Mix just until the frosting is smooth. Avoid over-mixing (see note 1).
    • Lastly add in your cocoa powder and mix until well combined and smooth. Avoid over-mixing.

    Video

    YouTube video

    Notes

    Note 1. Only mix the frosting until it's smooth. Once it's smooth stop mixing as over-mixing can result in a less stable frosting. This is because of the liquid in the cream cheese breaking down the icing sugar. 

    Nutrition

    Calories: 567kcal | Carbohydrates: 166g | Protein: 18g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 140mg | Sodium: 639mg | Potassium: 525mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1546IU | Calcium: 351mg | Iron: 3mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: chocolate buttercream, chocolate cream cheese frosting, chocolate frosting, chocolate icing, easy chocolate icing
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    30 Comments

    • Leslie

      5 stars
      Thankful for the cautionary statement you presented! Seriously… you needed to put the caution sign at the top, middle and bottom of this recipe. DELICIOUS and so simple! Thank you!

      • Cakes by MK

        Haha thank you Leslie!! So happy to hear you enjoyed the frosting 😀

    • Neelam

      Hi MK
      Is this frosting good to use between layers and to cover a cake i.e a 4 layered chocolate cake?

      • Cakes by MK

        Hi Neelam! Yes this is a great stable frosting 🙂 as long as it isn’t a super hot day it should be fine! Alternatively you could use it as a filling with a more stable frosting that doesn’t have cream cheese on the outside 🙂 enjoy!

    • wendy

      5 stars
      i made this tonight for the first time and i’ll admit, i was skeptical – needn’t have feared though because it turned out absolutely amazing. i added about a tsp of salt to offset the flavor and it was perfect.

      two questions for you:
      – i was so afraid of over-stirring, that there were little lumps of cream cheese in the final frosting – perhaps i would cream the cream cheese in a separate bowl first? or do you have an alternate tip?
      – for how long will the leftovers keep, how is the best way to store them, and then reanimate them for future cakes?

      thanks for this delicious recipe!

      • Cakes by MK

        So happy to hear you loved the recipe Wendy! 🙂 When it comes to overmixing, you could cream the cream cheese first then add it in, or I find that if you use a hand mixer or the whisk attachment on a stand mixer at the end of the mixing it helps to break up any lumps and make the frosting more smooth. In terms of leftovers, due to the cream cheese it’s best to store the frosting in the fridge in an airtight container and it’ll last for about a week or so. When you’re ready to use it again, simply let it come to room temp and re-whip it 🙂 hope that helps!

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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