Chocolate Cream Cheese Frosting
This ultra creamy chocolate cream cheese frosting is easy to make with only 5 ingredients! It can go on cake, cupcakes, and more!
I wanted to make a fool proof chocolate cream cheese frosting recipe. The type of recipe that will be your forever go to frosting. This is exactly that!
It uses butter and cream cheese to give it the fluffy texture. It uses powdered sugar and cocoa powder (specifically dutch process for richer chocolate), and a little bit of vanilla.
I have tips and tricks and process photos to easily help you make this recipe! I used this frosting for my triple chocolate cake.
Tips for making chocolate cream cheese frosting
Here are my tips, so yours turns out like this recipe! Note this recipe is for 12 cupcakes. Double it for a full cake.
- Tip 1: Make sure your butter and cream cheese is at the same room temperature. If you notice the cream cheese is slightly colder, it can cause the frosting to split.
- Tip 2: Beat the butter first for 2 minutes and then the cream cheese for 1 minute is key! You want to make sure the frosting is nice and fluffy. Don’t add them both in at the same time. It will be a denser frosting.
- Tip 3: Make sure to sift the powdered sugar and cocoa powder together. If you notice a gritty frosting, this is why! Sift them both to get a smoother frosting.
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FAQ’s
Unfortunately no, you can’t save it. Once a frosting is split, you have to start over.
The two main reason your frosting will split is one your cream cheese isn’t room temperature. When the butter and cream cheese are different temperatures, the cream cheese won’t blend correctly. Every time this happens to me, it splits. I will put the cream cheese on a plate and heat in the microwave for 10 seconds to help!
The second is the cream cheese get over mixed. This is why the butter is whipped for 2 minutes before cream cheese is added. It releases water the more it is mixed, causing a split frosting. You will know it is split even before adding the powdered sugar. It will look wet and grainy.
Yes you can! This recipe is for 12 cupcakes or a one layer cake. You can double it for 24 cupcakes, a 3 layer cake, or a 9X13 cake.
Storing and Freezing
You can store this frosting in an airtight container in the fridge. Before using, pull it out of the fridge to get to room temperature. Then, use your mixer the beat it until fluffy again.
You can freeze this chocolate cream cheese frosting. Follow the instructions above before using. It is good for 3 months in the freezer.
For more chocolate recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Chocolate Cream Cheese Frosting
Ingredients
- 1 cup Unsalted butter, room temperature
- 8 oz Cream cheese, room temperature
- 1 3/4 cup Powdered sugar, sifted
- 1/3 cup Unsweetened cocoa powder, use dutch process
- 1 tsp Pure vanilla extract
Instructions
- Make sure your butter and cream cheese is room temperature. If the cream is even a little cold, the frosting can split.1 cup Unsalted butter, 8 oz Cream cheese
- In a large bowl, sift the powdered sugar and cocoa powder together. Set aside1 3/4 cup Powdered sugar, 1/3 cup Unsweetened cocoa powder
- Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula. Add in the cream cheese and beat on high speed for 1 minute.
- Add in half of the powdered sugar/cocoa powder and mix on low until just combined. Add in the rest of the powdered sugar and mix.
- Scrape the bowl and add in the vanilla. Beat on high speed until creamy. Then, it is ready to use!1 tsp Pure vanilla extract