Forget everything you know about cloying, sugary frostings! My 10-minute chocolate cream cheese frosting strikes the perfect balance between a tangy cream cheese frosting and rich chocolate buttercream. I use a lower ratio of cream cheese for a milder flavor that holds its shape better. It delivers a deep, cocoa-forward flavor that’s sturdy enough for frosting high peaks, but still melts in your mouth without being heavy.
Cream Cheese Chocolate Frosting
I’ve always believed that chocolate makes everything better, and this easy chocolate cream cheese frosting proves it. It’s rich and velvety with just the right mix of sweetness and tang, and it pipes and spreads like a dream. I love using it when I want something a little more sophisticated–it’s the perfect way to elevate any cake or cupcake without making it overly sweet.
My secret is all in using less cream cheese, not more. Most recipes I tested used a full brick of cream cheese, but their frostings often slumped atop cupcakes. My 1:1 ratio of butter to cream cheese is perfect for balancing that tangy flavor with the structure and stability of a more traditional buttercream.
I love using this cream cheese chocolate frosting on my chocolate zucchini cupcakes. The cream cheese adds the perfect tang to balance out the moist and chocolatey cupcakes. So rich and decadent!
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Use Slightly Cool Cream Cheese
Through extensive testing, I’ve found that the ultimate secret to a pipeable cream cheese frosting is temperature offset. While your butter must be fully room temperature to avoid lumps, your cream cheese should still be slightly cool to the touch (take it out of the fridge only 10-15 minutes before mixing). Cream cheese has a lower melting point than butter, so using it slightly chilled prevents the emulsion from breaking down during high-speed whipping, ensuring your frosting stays thick and velvety rather than turning soupy.
Chocolate Cream Cheese Frosting Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
Ingredients
- 4 ounces cream cheese slightly cool (½ brick)*
- ½ cup unsalted butter room temperature (1 stick)
- 3 cups powdered sugar
- ⅔ cup unsweetened cocoa powder **
- 3 tablespoons milk
Instructions
- Using a hand mixer, combine the cream cheese and butter, mixing until they are creamy.4 ounces cream cheese, ½ cup unsalted butter
- With the mixer on low, slowly add in the powdered sugar, cocoa powder, and milk.3 cups powdered sugar, ⅔ cup unsweetened cocoa powder, 3 tablespoons milk
- Gradually increase speed and beat until the frosting is smooth and creamy.
Notes
- Make sure the butter is thoroughly softened for the smoothest frosting. If you must microwave the butter to soften it, use 5-second bursts to ensure it doesn’t melt.
- Optionally sift the cocoa and sugar for an extra-smooth finish.
- Add a pinch of salt, a teaspoon of vanilla extract, a teaspoon of lemon juice, or a pinch of espresso powder to enhance the flavor even more.
- Take care not to overbeat the frosting, or the cream cheese will turn out runny.
- If the frosting is too thin, add cornstarch, 1 tbsp at a time, until the frosting thickens. If the frosting is too thick, add in milk, 1 tbsp at a time, until the frosting reaches the desired consistency.
- Give the frosting a few minutes to firm up in the fridge before using it. This will make it easier to pipe.
- This frosting should be kept refrigerated at all times. Do not leave at room temperature for more than 2 hours.
How to Make Chocolate Cream Cheese Frosting Step-by-Step
Prep: Gather up everything you need to make this chocolate cream cheese frosting recipe. Bring the butter to room temperature for about 30 minutes. Pull out the cream cheese in the last 10-15 minutes so it’s slightly cool. You can speed this process up by cubing both ingredients. This temperature offset is what prevents the cream cheese from turning soupy as it mixes.
Beat the Butter and Cream Cheese: Using a hand or stand mixer, combine 4 ounces (½ brick) of slightly cool cream cheese and ½ cup of room-temperature unsalted butter, mixing until they are creamy, about 1-2 minutes.
Add the Sugar and Cocoa: With the mixer on low, slowly add in 3 cups of powdered sugar, ⅔ cup of cocoa powder, and 3 tablespoons of milk. I recommend sifting the cocoa and sugar if they’re particularly lumpy. This will help make the frosting smoother.
Whip the Frosting: Gradually increase speed and beat until the frosting is smooth and creamy, about 3-5 minutes. If the frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting thickens. If the frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.
How to Store and Freeze
If you didn’t use all of your chocolate cream cheese frosting, you can store it in your refrigerator. Transfer the frosting to an airtight container and store it in the fridge for up to 3 days. Keep in mind that the frosting will harden in the fridge, so you will need to take it out 30 minutes before you’d like to use it again.
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