This Chocolate Cream Cheese Frosting is made with cocoa powder and 4 other simple ingredients. It’s smooth, creamy, and full of chocolate flavor! Plus, chocolate cream cheese icing is easy to spread thanks to the cream cheese, and would be the perfect match for a chocolate cake or classic yellow cake!
Chocolate Cream Cheese Frosting
If you aren’t a fan of regular frosting, then you really need to give a cream cheese frosting a try. My regular cream cheese frosting and this chocolate version are my husband’s favorites!
This easy-to-make cream cheese chocolate frosting is about to become your new favorite too. It comes together in about 10 minutes — whip it up while your cake of choice bakes, and it will be ready in no time.
Why You’ll Love Chocolate Cream Cheese Icing
- Silky smooth
- Frosting a cake becomes so easy thanks to the cream cheese — it makes it spread so much easier
- It’s rich and creamy
- The tartness of the cream cheese cuts through the sweetness of any cake
Key Ingredients to Make Cream Cheese Chocolate Frosting
- CREAM CHEESE – I prefer full fat. Please only use block-style cream cheese for this chocolate cream cheese frosting recipe. The cream cheese in the tub will not work.
- BUTTER – I typically prefer unsalted butter for homemade cocoa powder frosting. You really don’t need any additional salt!
- POWDERED SUGAR – For the smoothest results, reach for powdered sugar instead of granulated. It makes mixing a lot easier.
- COCOA POWDER – Here’s where all of the chocolatey flavor comes from! Try to use a high-quality powder for the best results.
- VANILLA – For a touch of sweetness and warmth.
Instructions to Make This Chocolate Cream Cheese Frosting Recipe
COMBINE THE BUTTER AND CREAM CHEESE: Add the cream cheese and butter to a large bowl and use a hand mixer to combine until smooth. It should take about 1 minute.
ADD THE OTHER INGREDIENTS: Incorporate the powdered sugar, cocoa powder, and vanilla extract into the bowl and mix until well combined and smooth. Do a taste test — if it’s too sweet, you can always add a pinch of salt. Enjoy!
Tips for Silky Smooth Cocoa Powder Frosting
- Make sure your cream cheese and butter are at room temperature. If they are still cold, they will cause lumps in your chocolate cream cheese icing.
- Look over your cocoa powder and powdered sugar to make sure there aren’t too many small lumps. If so, run it through a sifter. This will prevent any small lumps of cocoa powder or powdered sugar in your frosting, which can make it hard to pipe.
- If you want to pipe your chocolate cream cheese frosting but it is a little too soft, place the frosting in a piping bag and refrigerate for 20-30 minutes.
This is a cocoa powder frosting recipe at its core, which means that using melted chocolate will change the texture and taste a bit! That said, it can be done. Simply melt your chocolate of choice and gradually add it to the mixing bowl with the powdered sugar and vanilla. Mix until well combined and you’re done!
As mentioned, I prefer full-fat cream cheese for this chocolate cream cheese frosting recipe. The texture and flavor are perfect — lower fat options tend to be runnier and lack strong flavor.
If you find that your frosting is too thin, add extra powdered sugar, 1 teaspoon at a time, until it thickens. If it’s too thick, you can add a bit of milk or cream to loosen it up. Remember to adjust the consistency gradually to avoid over-thickening or thinning!
More Chocolate Recipes To Try
Thanks so much for reading! Let me know what you think about this chocolate cream cheese frosting recipe!
Chocolate Cream Cheese Frosting
- 1 (8oz)(226g) block style cream cheese; softened
- ½ cup (1 stick)(113g) butter; softened
- 4 cups (375g) powdered sugar
- ½ cup (40g) cocoa powder
- 2 teaspoons vanilla
- In a large bowl using a hand held mixer or stand mixer beat on high speed the cream cheese and butter until smooth (about 1 minute).
- Add remaining ingredients and beat medium until smooth and creamy. Taste and if it is a little to sweet add a pinch or 2 of salt and beat to combine.
- Storage and freezing: Cover and store the frosting in the refrigerator for up to 5 days. Or freeze for up to 3 months. After completely thawed beat on high speed for a couple of minutes to make is smooth and creamy again.
- Makes about 3.5 cups of frosting. Enough for 24 cupcakes, 1-9×13 cake, 1-8″ or 9″ 2 layer cake. Extra frosting will be needed to decorate a layer cake.
- Nutrition Info: Nutrition is for the entire batch of frosting.