Chocolate Cream Cheese Frosting

Creamy and fluffy, chocolate cream cheese frosting is good on nearly everything. It doesn’t require melting chocolate and it’s so straightforward to mix!

At a glance

What stands out: From-scratch tastes so much better than canned!

How long it takes: 10 minutes
Equipment you’ll need: mixing bowl, mixer, measuring utensils
Servings: makes 2 ½ cups which is enough to frost a layer cake, 24 cupcakes, or a 9 x 13 inch cake (generously)

We've decided that chocolate cream cheese frosting needs a top position on the list of things-that-are-difficult-to-photograph. However, it also needs a top position on the things-that-taste-memorable list!

Side note: Ben said that frosting on the beater looks like a little LEGO man’s hair and now we can’t unsee it.

Chocolate cream cheese frosting is a straightforward twist on basic cream cheese frosting and it’s fantastic on top of chocolate chip banana cake, this straightforward chocolate cake, or white cake. From-scratch banana cupcakes topped with chocolate cream cheese frosting are phenomenal. We're thinking we should make a batch of this frosting for brownies. How good would that be?!

It’s also pretty rich just smeared on top of a graham cracker (don’t knock it ’til you try it – it’s basically a lazy girl’s chocolate cheesecake).

About this chocolate cream cheese frosting

Fuss free recipe. One of the things we like about this recipe is that it doesn’t require melting chocolate. Don’t get us wrong, we love melted chocolate. However, we would much rather throw together a speedy frosting and not have to worry about melting chocolate evenly over a double boiler so it doesn’t seize up. This recipe is easier, less stressful, and just as rich.

Simple ingredients. Rich from-scratch frosting is made with just a few ingredients: cream cheese, butter, a dash of milk, powdered sugar (confectioner’s sugar), cocoa powder, and vanilla.

Use whatever cocoa powder you have. For the frosting in the photos, we used dark cocoa powder, but regular cocoa powder works too. The frosting will have a slightly lighter color. Don’t substitute sweetened hot cocoa powder that’s used to make hot chocolate.

What Kind Of Cream Cheese To Use

This cream cheese frosting recipe is made with an 8 oz. package of cream cheese. Do not use a container of whipped cream cheese or spreadable cream cheese. Full-fat cream cheese is best but reduced-fat will also work. Reduced-fat cream cheese isn’t quite as firm so you might find that you have a thinner, more runny frosting, or that you need to add more powdered sugar to achieve the right consistency. You don’t want to use fat-free cream cheese for this recipe. It won’t taste as good and the texture will be off.

Tip For Success

The most important part of making this recipe is to make sure that your butter and cream cheese are softened to room temperature. Leave them on the counter for a couple of hours before making the frosting. If you skip this, the cream cheese won’t get as smooth and fluffy, and you’ll end up fighting a frustrating fight against clumps and lumps in your frosting.

Before you start

Make Ahead Tip

This frosting freezes well, so you could make it in advance if you want. You’ll want to to slowly thaw it (put it in the fridge overnight) and may need to whip it up again with an electric mixture to make it nice and fluffy again.

• Yield: 15 servings
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 1 pkg. (8 oz.) block cream cheese, softened (reduced-fat will work, fat-free will not)
• ¼ cup unsalted butter, softened
• 2 to 3 teaspoons milk
• 1 teaspoon pure vanilla extract
• ½ cup cocoa powder
• 4 cups powdered sugar (confectioner’s sugar)

Method

1. In a large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth and fluffy.
2. Add cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and the desired consistency. Add more powdered sugar or milk if needed: more sugar will thicken the frosting, milk will thin it.

Notes

Yield: Makes 2 ½ cups, enough for thick frosting on a 9 x 13 inch cake, a 2 layer cake, or about 24 cupcakes (if you want to pipe frosting on cupcakes, make a double batch of frosting)

Storage: Frosting should be refrigerated or frozen. Thaw overnight in the fridge before using. Beat again briefly to restore texture. Frosted baked goods can be left out for a couple of hours but should be refrigerated for longer storage.

Photos depict use of dark cocoa powder, any type will work.