Description

This Decadent Chocolate Cream Cheese Frosting recipe is a luscious, creamy frosting perfect for cakes, cupcakes, and other desserts. Made with softened cream cheese, butter, powdered sugar, cocoa powder, and vanilla extract, it combines rich chocolate flavor with the tangy smoothness of cream cheese for a luxurious finish. The frosting is easy to prepare using a stand mixer or hand mixer and can be adjusted with a bit of milk for the perfect consistency.

Ingredients

Scale

Frosting Ingredients

1 (8-ounce/226g) package cream cheese, softened
¾ cup (170g) butter, softened
1 pound (450g) powdered sugar
⅔ cup (66g) cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt (omit if using salted butter)
1 tablespoon whole milk (optional)

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Instructions

Cream the butter and cream cheese: In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a handheld mixer, beat together the softened cream cheese and butter on medium speed until creamy, about 3 minutes.
Add vanilla and half the sugar: Add the vanilla extract and salt, if using, then sift in half of the powdered sugar. Beat on low speed for 30 seconds just until combined to avoid sugar clouds.
Incorporate remaining sugar and cocoa: Sift in the remaining powdered sugar and cocoa powder. Beat on low speed for 30 seconds until just combined, then increase speed to medium and beat for 2 minutes until the frosting is light and fluffy.
Adjust consistency: If the frosting feels too thick or dry, add the whole milk one teaspoon at a time, beating after each addition until the desired smooth and spreadable consistency is achieved. Use immediately by spreading on cakes or piping onto cupcakes.

Notes

Use room temperature cream cheese and butter for the smoothest frosting texture.
Sifting the powdered sugar and cocoa powder prevents lumps and ensures a smooth frosting.
If using salted butter, omit the added salt to maintain balanced flavor.
Add milk gradually to prevent the frosting from becoming too runny.
The frosting can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.