Chocolate Cream Cheese Frosting

This Chocolate Cream Cheese Frosting is rich, silky, and slightly tangy — a dreamy topping for cakes, cupcakes, cookies, or brownies. With a deep chocolate flavor from cocoa powder and the signature tang of cream cheese, it’s the ultimate frosting for chocolate lovers and comes together in just 10 minutes.

Why You’ll Love This Recipe

• Ultra creamy and smooth texture

• Deep chocolate flavor with a tangy twist

• Perfect balance of sweetness and richness

• Quick and easy to make — ready in 10 minutes

• Pipes well for decorative frosting on cakes and cupcakes

• Pairs beautifully with chocolate, vanilla, or red velvet cakes

• Versatile — use it on cookies, brownies, or as a filling

• Can be adjusted for consistency with more sugar or cream

• No cooking or special equipment required

• Great for both casual baking and special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese, softened
½ cup salted butter, softened
½ cup unsweetened cocoa powder, sifted
¼ teaspoon salt
6 cups powdered sugar, plus more if needed
¼ cup heavy cream
2 teaspoons vanilla extract

Directions

1. In a large mixing bowl, beat the softened cream cheese, salted butter, cocoa powder, and salt together until the mixture is smooth and well blended.

2. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition to avoid lumps.

3. Once all the powdered sugar is incorporated, add the heavy cream and vanilla extract.

4. Beat the frosting on high speed for about 2 minutes until light, fluffy, and creamy.

5. If the frosting is too soft, add more powdered sugar, ½ cup at a time, until the desired consistency is reached.

6. Use immediately to frost cakes, cupcakes, cookies, or other baked goods.

Servings and timing

Servings: 4 cups (enough for a two-layer cake or 24 cupcakes)
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

• Extra Chocolatey: Add 1–2 tablespoons of melted chocolate chips for deeper flavor.

• Espresso Kick: Add 1 teaspoon instant espresso powder to enhance the chocolate taste.

• Lighter Option: Use half the amount of cream cheese and replace with additional butter for a less tangy version.

• Dairy-Free: Use dairy-free cream cheese and plant-based butter alternatives.

• Nutty Twist: Fold in crushed hazelnuts or pecans for texture.

• Cinnamon Spice: Add ½ teaspoon ground cinnamon for a warm note.

• Whipped Frosting: Add extra heavy cream and beat longer for a lighter, whipped consistency.

Storage/Reheating

Refrigeration: This frosting is soft and should be refrigerated if not used within 24 hours. Store in an airtight container for up to 5 days. Let it sit at room temperature for 20–30 minutes and re-whip before using.

Freezing: You can freeze the frosting for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and beat until fluffy.

No reheating is necessary, but you may need to soften and mix before using after refrigeration or freezing.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add an extra pinch of salt to balance the sweetness.

Why is my frosting too runny?

It could be due to over-softened ingredients or too much cream. Add more powdered sugar to thicken.

Will this frosting hold up for piping?

Yes, it holds its shape well for basic piping, but it won’t crust like traditional buttercream.

Can I make this ahead of time?

Yes, make it up to 2 days in advance and refrigerate. Re-whip before using for best texture.

How do I make it stiffer for hot weather?

Reduce the cream slightly and increase powdered sugar. Keep frosting refrigerated until ready to use.

Is this frosting overly sweet?

It’s sweet but balanced by the tanginess of cream cheese and bitterness of cocoa. You can reduce sugar slightly, but it may affect texture.

What type of cocoa powder should I use?

Use unsweetened natural cocoa powder. Dutch-processed will work too but may slightly alter the flavor and color.

Can I use this to fill a cake?

Yes, it’s thick enough to be used as a filling between cake layers.

How much frosting does this recipe make?

This recipe makes about 4 cups, enough to frost a 2-layer 8-inch cake or 24 cupcakes generously.

Can I use a stand mixer or hand mixer?

Either will work well. A hand mixer offers more control for smaller batches.

Conclusion

Chocolate Cream Cheese Frosting is the perfect blend of rich, chocolatey decadence and tangy creaminess. Ready in just minutes, this easy and versatile frosting elevates any dessert — from simple cupcakes to celebration cakes. Whether you’re piping, spreading, or spooning it onto your favorite treats, this frosting is guaranteed to impress.