This Chocolate Cream Cheese Frosting is a silky whipped chocolate frosting that melts in your mouth. This cream cheese frosting is perfect for cakes and cupcakes. The secret to the perfect cream cheese chocolate is a mixture of butter and cream cheese. 

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Don’t mind me over here, I am just eating this Chocolate Cream Cheese Frosting with a spoon, no cake needed.

I was never someone who enjoyed eating frosting as a child, I always took it off my cake. Once I started making my own frosting, everything changed.

You’ll find a few different recipes for chocolate frosting on my blog, as well as my favorite cream cheese frosting recipe, but when the two become one, and you have Chocolate Cream Cheese Frosting, everybody wins.

The one thing I knew about cream cheese frosting is that equal parts butter and cream cheese, or close to it. This helps make for a thicker, creamier frosting that doesn’t just wilt once it’s been pipped.

I also start with cold butter and cold cream cheese, which again, helps to make them a bit more stable for piping. I also think you can whip cold butter much easier than room temperature butter.

The butter and cream cheese are whipped together at various stages of the process making it ultra-light and fluffy. It’s the perfect frosting for my moist chocolate cake.

For this frosting, you’ll need a solid cocoa powder because that is where all the chocolate flavor is coming from. You can use any type of cocoa powder, whether it’s a dutch processed cocoa powder, a regular cocoa powder or a sweetened cocoa powder.

You might find that with the unsweetened cocoa powder, you may compensate with some additional vanilla extract or milk. These liquids help smooth out the flavors and also contribute to the overall creaminess of this frosting.

Have I convinced you to try it yet?

How do you make chocolate cream cheese frosting?

 It’s quite easy, let’s walk through the steps.

• Start by cutting the COLD butter into 1-inch blocks, it helps you beat it easier. Beat the butter for 1-2 minutes until it is slightly softened.
• Then add the cold cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps. It helps to stop and scape down the bowl occasionally.
• Turn off your mixer and add the cocoa powder and vanilla extract and beat until well combined. I like to add the cocoa powder at the beginning so that it really gets incorporated into the frosting.
• It helps to alternate the powdered sugar with the heavy cream to avoid the frosting from getting too lump.  Add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream and beat for 60-90 seconds until completely smooth.
• Finally, add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes. Your frosting should be nice and airy, resembling a whipped texture by this point.
• Spread frosting over cooled cake or cupcakes and then cover with sprinkles. Everything is better with sprinkles.
• Be sure to check out more tip on how to make frosting. 

This chocolate cream cheese frosting can be used for cakes or cupcakes. The recipe listed here is for a 9-inch by 13-inch cake and it’s more than enough for 12 cupcakes. If you’re looking to frost 24 cupcakes just multiple the recipe by 1.5times it, if you double the recipe, you will have a lot of leftover frosting. Then you might have to make more cake!

Is that such a bad thing?

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Chocolate Cream Cheese Frosting

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• Author: Beyond Frosting
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 3 cups

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Description

This Chocolate Cream Cheese Frosting is a silky whipped chocolate frosting that melts in your mouth. This cream cheese frosting is perfect for cakes and cupcakes

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Ingredients

• ½ cup (1 stick) unsalted butter
• 6 ounces cream cheese
• ½ cup cocoa powder
• 4 ½ cups powdered sugar
• 2 tablespoons milk or heavy whipping cream
• 1 tablespoon pure vanilla extract

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Instructions

1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
2. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
3. Add the cocoa powder and vanilla extract and beat until well combined,
4. Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream and beat for 60-90 seconds until completely smooth.
5. Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes.
6. Spread frosting over cooled cake and then cover with sprinkles. Keep in an airtight container.

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Notes

The recipe listed here is for a 9-inch by 13-inch cake and it’s more than enough for 12 cupcakes. If you’re looking to frosting 24 cupcakes just multiple the recipe by 1.5times it, if you double the recipe, you will have a lot of leftover frosting

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