Chocolate Cream Cheese Frosting
Creamy and fluffy, this chocolate cream cheese frosting is good on nearly everything. It doesn’t require melting chocolate and it’s so easy to make!
I’ve decided that chocolate cream cheese frosting needs a top position on the list of things-that-are-difficult-to-photograph. However, it also needs a top position on the things-that-taste-amazing list…so even though it isn’t the prettiest, I still decided it was worth sharing.
Side note: Ben said that frosting on the beater looks like a little LEGO man’s hair and now I can’t unsee it.
It’s an easy twist on basic cream cheese frosting and it’s fantastic on top of banana cake, chocolate cake, or white cake. I’m thinking I should make a batch of this frosting for brownies…how good would that be?! It’s also pretty delicious just smeared on top of a graham cracker (don’t knock it ’til you try it – it’s basically a lazy girl’s chocolate cheesecake).
About this chocolate cream cheese frosting:
One of the things I like about this recipe is that it doesn’t require melting chocolate. Don’t get me wrong, I love melted chocolate…well, really, any chocolate, in any form. However, the ease of throwing together a quick frosting and not having to worry about melting chocolate and melting it perfectly over a double boiler so it doesn’t seize up…it’s just easier, less stressful, and just as delicious.
For the frosting in the photos, I used dark cocoa powder, but regular cocoa powder works too – it will have a slightly lighter color, more similar to the frosting on these banana cupcakes. Dark cocoa powder is what I happened to have on hand at the time.
The most important part of making this recipe is to make sure that your butter and cream cheese are both softened to room temperature. You’ll want to leave them on the counter for a couple of hours before making the frosting. If you skip this, the cream cheese won’t get as smooth and fluffy, and you’ll end up fighting a frustrating fight against clumps and lumps in your frosting.
A note about types of cream cheese: This recipe uses block cream cheese, not whipped or spreadable! This is important. You also want to choose full-fat cream cheese, preferably, but reduced-fat will also work. Reduced-fat cream cheese isn’t quite as thick, so you might find that you have a thinner, more runny frosting, or that you need to add more powdered sugar to achieve the right consistency. You really don’t want to use fat-free cream cheese for this recipe. It won’t taste as good and the texture will be off.
This frosting freezes well, so you could make it in advance if you want. You’ll want to to slowly thaw it (put it in the fridge overnight) and may need to whip it up again with an electric mixture to make it nice and fluffy again.
More frosting recipes:
- 1 (8 oz) package (block) of cream cheese, softened (reduced-fat will work, fat-free will not)
- 1/4 cup unsalted butter, softened
- 2 to 3 teaspoons of milk
- 1 teaspoon pure vanilla extract
- 1/2 cup cocoa powder
- 4 cups of powdered sugar (confectioner’s sugar)
- In large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth and fluffy.
- Add in cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and to your desired consistency. Add more powdered sugar or milk if needed - sugar will thicken the frosting, milk will thin it.
- Store in fridge
- Photos depict use of dark cocoa powder, any type will work
- Makes enough for thick frosting on a 9x13 cake, a 2 layer cake, or about 24 cupcakes.
Nutrition Information:Yield: 20 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 130 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 15mg Carbohydrates: 23g Fiber: 0g Sugar: 22g Protein: 1g
Husband’s take: Who complains about frosting? No one.
Changes I would make: None!