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
Sorry, missed rating it. It’s fantastic!
Thanks so much Jane! 😀
This frosting is amazing! I will use it often.
So happy to hear you loved the frosting Jane 😀
Appreciate the feedback 🙂
I made this frosting with your Moist chocolate cake (old recipe) for a 18th birthday cake. And everyone thought I brought it, it was so good. Not a crumb left. Love your cakes & your videos. Great to see a New Zealand influencer on YouTube.
Aww yay! So glad you enjoyed the recipe along with the chocolate cake Janaire 😀 and it’s so lovely to meet other Kiwis on here too! Really appreciate the love and support 😀
Can alcohol be added to cream cheese frosting?
Hi Shivuan! 🙂 I don’t consume alcohol myself so have never tried adding it to a frosting before so I am really not too sure about that sorry!
You are simply the best
Awww you are too kind Miri! I would not be able to do what I do without the support of all you amazing people so thank you for all your support 🙂
Of course I’m out of Cocoa Powder. Can I melt chocolate & add that instead?
Hi Piper! 🙂 Yes you can absolutely do that! Just keep in mind the frosting is likely to be a bit sweeter (unless using a more bitter chocolate), due to the extra sugar in the chocolate. Hope that helps!
Can you leave cake made with this frosting out for long periods with no health issues due to it having cream cheese ? I personally don’t like cold cake. How long can I keep cakewith this frosting out ? That is for frosting with heavy cream as well? Thank you
Hi Cindy! 🙂 Great question! So because of the sugar in the frosting which acts as a preservative, you can leave the frosting out for the day (if it’s not very hot – otherwise a few hours), but overnight you will need to keep it in the fridge. Totally agree re cold cake – room temp is the way to go to ensure you have a wonderful soft crumb and frosting 🙂
In the case of frosting with heavy cream like buttercream, because the heavy cream is usually a small amount, the high sugar content will preserve it for longer periods – so usually a couple of days at room temp is fine, after which it’s best to refrigerate 🙂
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!
Haha thank you Leslie!! So happy to hear you enjoyed the frosting 😀
Hi MK
Is this frosting good to use between layers and to cover a cake i.e a 4 layered chocolate cake?
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!
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!
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!