Description
This Decadent Chocolate Cream Cheese Frosting is a rich and creamy topping perfect for cakes and cupcakes. Made with softened cream cheese, butter, powdered sugar, and cocoa powder, this frosting is smooth, fluffy, and has a delicious chocolate flavor with a subtle tang from the cream cheese. Its velvety texture can be easily adjusted with milk for perfect spreading or piping.
Ingredients
Scale
Frosting Ingredients
- 1 (8-ounce/226g) package cream cheese, softened
- ¾ cup (170g) butter, softened
- 1 pound (450g) powdered sugar
- â…” cup (66g) cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (omit if using salted butter)
- 1 tablespoon whole milk (optional, to adjust consistency)
Instructions
- Cream the butter and cream cheese: In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer in a large bowl, beat together the softened cream cheese and butter on medium speed until the mixture is creamy and smooth, about 3 minutes.
- Add vanilla and half the sugar: Add the vanilla extract and salt (if using unsalted butter). Sift in half of the powdered sugar and beat on low speed for 30 seconds, just until combined to avoid sugar dust.
- Incorporate remaining sugar and cocoa: Sift in the remaining powdered sugar and the cocoa powder. Beat on low speed for 30 seconds until just combined, then increase the speed to medium and beat for 2 minutes until the frosting becomes light and fluffy.
- Adjust consistency: If the frosting is too thick or dry, gradually add the whole milk 1 teaspoon at a time, beating after each addition until the desired consistency for spreading or piping is achieved. Use the frosting immediately for best results.
Notes
- Make sure cream cheese and butter are softened at room temperature before mixing to achieve a smooth frosting without lumps.
- If you prefer a less sweet frosting, reduce the powdered sugar by up to ¼ cup.
- Use sifted powdered sugar and cocoa to avoid clumps in the frosting.
- This frosting pairs wonderfully with chocolate, vanilla, or red velvet cakes.
- Store leftover frosting covered in the refrigerator for up to 3 days and re-whip before using.
