Chocolate Cream Cheese Frosting

This Chocolate Cream Cheese Frosting is silky smooth, soft and fluffy, and perfect for piping onto cupcakes or layering between a chocolate cake.

If you love Cream Cheese Frosting this is one step up from that! It has the same silky smooth texture and that delicious tangy flavor but with chocolate – how could you say no?

If you were to rank Chocolate Frostings this Chocolate Cream Cheese Frosting Recipe would definitely be at the tippy top! It’s not as sweet as Chocolate Buttercream which means you can use so much more to layer up a chocolate cake without it being overpowering.

What goes with Chocolate Cream Cheese Frosting?

• Chocolate Cake – Chocolate Cream Cheese Frosting is in my opinion the best frosting to use for chocolate cake. It’s not too sweet so it pairs really well with a rich chocolate cake.
• Banana Cake – Chocolate and banana, one of the best combinations!
• Chocolate Cupcakes – For a silkier frosting you can use Chocolate Cream Cheese Frosting instead of Chocolate Buttercream.
• Vanilla Cake – Switch up your vanilla frosting with Chocolate Cream Cheese Frosting! 
• Macarons – Pipe the frosting between macaron shells for chocolatey goodness!

Tips for Piping Cream Cheese Frosting

If you are piping the frosting onto cupcakes or onto a cake, to get a better consistency only add about 1 tablespoon of milk, not the full 2 tablespoons. When you have made the frosting place it into the fridge for about 30 minutes to chill. The chilled frosting will hold it’s shape so much better!

Ingredients for Chocolate Cream Cheese Frosting

8 oz / 250g Cream Cheese – Light or spreadable cream cheese wont work in this recipe. Make sure to let the cream cheese come up to room temperature before making the frosting. 

1 Stick / 1/2 Cup / 113g Butter – Salted or unsalted butter both work for this recipe. If you are using unsalted butter add about 1/4 tsp of salt to the frosting. The salt helps to bring out the chocolate flavor.

3 Cups / 375g Powdered Sugar / Icing Sugar / Confectioners Sugar – These are all the same ingredient just different names in different parts of the world.

1/2 Cup / 50g Cocoa Powder – Use unsweetned high quality cocoa powder for the best flavor. Cocoa powder can tend to clump up so use a sieve to remove any lumps if this is an issue.

1-2 Tbsp Milk – The milk is for thinning out the consistency of the chocolate cream cheese frosting. You will want it thicker if you are piping and thinner if you are spreading it on a cake. Only add a small amount at a time. 

1 tsp Vanilla Extract

How to Make Chocolate Cream Cheese Frosting

In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the room temperature butter. Beat on medium speed for about 2 minutes or until the butter is light and fluffy.

Add the cream cheese to the bowl and beat with the butter for a further minute until combined.

Add the powdered sugar and cocoa powder to the mixing bowl. Beat on low speed – watch out for the sugar cloud! The frosting will look very thick and clumpy but continue to mix until all of the sugar and cocoa powder have been combined.

With the machine running slowly pour in the milk. You may not need all of the milk if you are wanting a thicker consistency to the frosting so only add half at first and the rest if you need more. 

Use a rubber spatula to scrape down the sides of the bowl. Add in the vanilla and give the frosting a final mix for about a minute or two or until it has lightened in colour and is smooth and silky.

Common Questions about Chocolate Cream Cheese Frosting

Does Chocolate Cream Cheese Frosting need to be Refrigerated?

No, the sugar in the frosting will keep it stable and safe at room temperature for about 2-3 days. Depending what you use your frosting on you may want to keep it in the fridge.

Can Chocolate Cream Cheese Frosting be Frozen?

Yes, you can freeze most frostings. To freeze, place the frosting in an airtight container or freezer bag and put in the freezer for up to 3 months. When you are ready to use the frosting, remove it from the freezer and thaw at room temperature. Beat it with a hand mixer or in a stand mixer for 2-3 minutes before using.