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This delectable recipe for Chocolate Cream Cheese Frosting makes a tangy, chocolatey frosting that tastes incredible on chocolate cupcakes, vanilla cake, and everything in between!
Chocolate Cream Cheese is one of my favorite frostings I just love how smooth and creamy it is and how easily it spreads onto baked goods. Its flavor is a wonderful balance between sweet and tangy that makes it just perfect!
This recipe makes about 3 cups of frosting that will frost 20-24 cupcakes (I used it on my easy chocolate cupcakes). It would also frost up to a 9-inch two-layer cake.
Why This Recipe Works
- Using melted instead of cocoa powder gives the frosting a rich deep flavor and helps to stabilize the frosting.
- Vanilla adds an extra depth to the taste of the frosting.
- Using salted butter adds flavor and cuts the sweetness.
What Cream Cheese For Cream Cheese Frosting
Using the right cream cheese is the key to making the perfect cream cheese frosting. Be sure to use the full-fat cream cheese that comes in a block. Low fat and tubbed varieties will result in a runny frosting.
How To Pipe Chocolate Cream Cheese Frosting
Cream cheese frosting is notoriously difficult to pipe because of its creamy consistency, but it can be done. Just refrigerate it First. Fill your bag fitted with your favorite piping tip, and then chill it for 20 minutes before using. It will be softer than buttercream, but it will still be pretty!
How To Make Chocolate Cream Cheese Frosting From Scratch
- Beat the cream cheese and butter together.
- Mix in melted chocolate and vanilla until combined.
- Mix the powdered sugar until smooth and creamy.
Step By Step Instructions
Beat the cream cheese and butter until smooth and fluffy.
Be sure to start with cream cheese that’s at room temperature. Cold cream cheese will cause lumps in your frosting.
Add the melted chocolate and vanilla (for more information on how to properly melt chocolate, see my guide on How to Melt Chocolate).
Sift your sugar. Powdered sugar always has lumps that will be next to impossible to smooth out in your frosting.
Mix to combine. Add 3 cups of the sugar and on low until powdered sugar is incorporated. If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches desired consistency and sweetness.
More Great Frosting
Erren’s Top Tips
- Be sure to use the full-fat cream cheese that comes in a block. Low fat and tubbed varieties will not produce a thick frosting.
- Allow the melted chocolate to cool before using to avoid a runny frosting.
- Start with cream cheese that’s at room temperature. This makes it easier to mix without lumps.
- Powdered sugar can be clumpy, to get a smooth frosting, sift your sugar before using it.
Does chocolate cream cheese frosting need to be refrigerated?
Yes, you should always refrigerate cream cheese frosting. Take it out of the an hour or two before you’d like to serve it to bring it to room temperature.
Can You Freeze chocolate cream cheese frosting
Yes, just add it to an airtight container and freeze for up to three months. Then thaw in the refrigerator and beat it for a few seconds until it’s creamy again.
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Recipe
Chocolate Cream Cheese Frosting
Ingredients
Instructions
- Beat the cream cheese and butter until smooth and fluffy.
- Add the melted chocolate and vanilla. Mix to combine.
- Add 3 cups of the sugar and on low until powdered sugar is incorporated.
- If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches desired consistency and sweetness.
Tips
- Be sure to use the full-fat cream cheese that comes in a block. Low fat and tubbed varieties will not produce a thick frosting.
- Allow the melted chocolate to cool before using to avoid a runny frosting.
- Start with cream cheese that’s at room temperature. This makes it easier to mix without lumps.
- Powdered sugar can be clumpy, to get a smooth frosting, sift your sugar before using it.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.This recipe was first published in 2014, but was republished with new photos, recipe and tips in 2020.
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