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!
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.
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.
And that is literally it! CAUTION: Do not eat the entire bowl of frosting before icing your cake 🙂
Easy Chocolate Cream Cheese Frosting
Print Pin VideoIMPORTANT: 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
- 4½ cups (570 g) icing sugar - also known as confectioners/powdered sugar
- 1½ cups (335 g) cream cheese - cold, firm type
- 1½ 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
Notes
Nutrition
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.
56 Comments
If you frost your cake with this icing, can you do drips on the cake? will it be stable enough for the drip cake use case?
I am planning to make chocolate cake with chocolate buttercream frosting using cream cheese adn plannning to do chocolate drips on the cake and some piping using leftover frosting. your feedback is highly appreciated! thank you!
Hi Jen! Yes this frosting is stable enough for a drip 🙂 but it is on the softer side at room temp due to the cream cheese. You would need to make sure the cake is refrigerated well before you add the drip on so that the frosting is firm and the drip sets well 🙂
Hi love your recipes, please can you tell me if you have a blueberry buttercream icing, for a cake
Thanks so much Mandy! 🙂 I don’t have a blueberry buttercream icing yet but will keep that in mind for future videos 🙂
amazing!!! chocolate cream cheese frosting is honestly SO slept on. def use this recipe, I highly recommend it. GIRL, when’s your recipe book coming out??? I need it asap, take my moneyyyy 😩 😩 😩
Haha thanks so much Martha! Chocolate cream cheese frosting is one of my favs. Would love to do a recipe book at some point 🙂 thanks so much for all the love and support!
Hi MK,
Wow your recipes are truly amazing,
Thanks so much for sharing!!!!
Do you have a recipe book i could buy…
Keep the recipes coming
Marie.
Hi Marie! So happy to hear you’ve been enjoying the recipes :D. I don’t have a recipe book just yet but would love to do something like that in the future 😀
If i reduce the sugar, will it impact the texture?
Hi Sakinah! 🙂 Yes so less sugar results in a less stable frosting, but you can reduce it slightly (a few tbsp) and it should be okay, just try not to reduce it too much otherwise your frosting will be runny 🙂
Hi, can I.pipe this frosting?
Hi Seema! Yes absolutely it’s great for piping 🙂
When using a stand mixer for this icing, which attachment should I use?
Hi Valerie! You want to use the paddle attachment 🙂
Superp
Thanks Taiwo! 🙂
Omg! Definitely a must try.
Mouthwatering! Creamy! Buttery! Delish!!!
Yay! So so happy to hear you enjoyed the recipe NeeNee! 🙂
You are doing a great service. Thank you.
Aww thanks so much for all your support 😀
I like it super nice
But how can I make cream with egg white and icing
Hi Shalom! 🙂 Check out my Swiss meringue buttercream recipe for a frosting using egg whites 🙂
Can this icing be stored and placed in the freezer for use later or do it have to be used and discarded within 3 days
Hi Kimberly! 🙂 I haven’t tried freezing this frosting myself so I can’t say for sure, but due to the high fat content I think it should be fine 🙂