Creamy and fluffy, chocolate cream cheese frosting is good on nearly everything. It doesn’t require melting chocolate and it’s so easy to make!
Recipe Overview
Why you’ll love it: Homemade tastes so much better than canned!
How long it takes: 10 minutes
Equipment you’ll need: mixing bowl, mixer, measuring utensils
Servings: makes 2 ½ cups which is enough to frost a layer cake, 24 cupcakes, or a 9 x 13 inch cake (generously)
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!
Side note: Ben said that frosting on the beater looks like a little LEGO man’s hair and now I can’t unsee it.
Chocolate cream cheese frosting is an easy twist on basic cream cheese frosting and it’s fantastic on top of chocolate chip banana cake, this easy chocolate cake, or white cake. Homemade banana cupcakes topped with chocolate cream cheese frosting are phenomenal. 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
Fuss free recipe. 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. However, I would much rather throw together a quick frosting and not have to worry about melting chocolate perfectly over a double boiler so it doesn’t seize up. This recipe is easier, less stressful, and just as delicious.
Simple ingredients. Delicious homemade frosting is made with just a few ingredients: cream cheese, butter, a dash of milk, powdered sugar (confectioner’s sugar), cocoa powder, and vanilla.
Use whatever cocoa powder you have. For the frosting in the photos, I used dark cocoa powder, but regular cocoa powder works too. The frosting will have a slightly lighter color. Don’t substitute sweetened hot cocoa powder that’s used to make hot chocolate.
What Kind Of Cream Cheese To Use
This cream cheese frosting recipe is made with an 8 oz. package of cream cheese. Do not use a container of whipped cream cheese or spreadable cream cheese. Full-fat cream cheese is best but reduced-fat will also work. Reduced-fat cream cheese isn’t quite as firm 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.
Tip For Success
The most important part of making this recipe is to make sure that your butter and cream cheese are softened to room temperature. 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.Because this frosting contains cream cheese which is a dairy product, it should be refrigerated, however, it is safe to leave it at room temperature for up to two hours.
As I mentioned above, cream cheese can be left at room temperature up to two hours, allowing it to soften. To speed up the softening process, remove the cream cheese from the packaging and cut it into small pieces, spreading them out on a plate. It will soften in 15 to 20 minutes, depending on the temperature of your kitchen.
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
Homemade frostings are easy to make and taste so much better than canned frosting. Try:
- Cream Cheese Frosting
- Chocolate Buttercream Frosting
- Vanilla Buttercream Frosting
- Peanut Butter Frosting
- Lemon Cream Cheese Frosting
- Whipped Cream — a lighter alternative to frosting.
- Apple Spice Cake with Bourbon Glaze — the bourbon glaze is good on chocolate cake, too!
Chocolate Cream Cheese Frosting
Ingredients
- 1 pkg. (8 oz.) block cream cheese, softened (reduced-fat will work, fat-free will not)
- ¼ cup unsalted butter, softened
- 2 to 3 teaspoons milk
- 1 teaspoon pure vanilla extract
- ½ cup cocoa powder
- 4 cups powdered sugar (confectioner’s sugar)
Instructions
- In a large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth and fluffy.
- Add cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and the desired consistency. Add more powdered sugar or milk if needed: more sugar will thicken the frosting, milk will thin it.
Notes
- Yield: Makes 2 ½ cups, enough for thick frosting on a 9 x 13 inch cake, a 2 layer cake, or about 24 cupcakes (if you want to pipe frosting on cupcakes, make a double batch of frosting)
- Storage: Frosting should be refrigerated or frozen. Thaw overnight in the fridge before using. Beat again briefly to restore texture. Frosted baked goods can be left out for a couple of hours but should be refrigerated for longer storage.
- Photos depict use of dark cocoa powder, any type will work.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Yum I love cheese..and I have a little neighbor girl who comes over to cook with me and she loves cheese too…I call her mouse! She would love this mag.
How fun!
This frosting is so delicious!
Thank you!
This frosting sounds amazing. I grew up with my mom making a “family favorite” birthday cake of yellow layer cake, banana filling and chocolate frosting. I don’t make it often but just made it for my hubby’s birthday. I have always used the recipe on the back of the cocoa box for the frosting. He is already asking for another one. The banana filling plus chocolate is what makes it special. I will definitely try this on the next cake.
BTW:
Here is how I make the banana filling.
Banana Filling
2-3 ripe bananas (depending on size of bananas)
2 T butter
1 t vanilla
1/4 cup powdered sugar (add more if you need more sweetness)
Slice/slightly mash bananas in a small saucepan.
Add butter.
Simmer and stir on low to med heat until bananas and butter are soft and mixed.
Add vanilla.
Stir in sifted powdered sugar until blended.
Taste test for sweetness and adjust to your liking.
Cool to room temperature before spreading on cake.
Makes enough for the center of a two layer cake. If any leftovers spread on graham crackers and top with chocolate. Match made in heaven!
Enjoy!
Mary Sherwood
That sounds so delicious! Thank you for sharing, Mary!
It looks incredible.
I see the lego hair. lol
my mom decorated cakes, and we ate the leftover icing with graham crackers a lot.
Haha yeah it’s hard not to see once you see it. I love that you ate the leftover icing on graham crackers. So tasty!