Chocolate Cream Cheese Frosting Recipe | Chocolate Buttercream Frosting
Date Published: December 1, 2020 Updated: November 22, 2025
Jump to RecipeQuick and easy chocolate cream cheese frosting recipe
If you are like me, buttercream frosting can be too sweet, but cream cheese frosting sometimes isn’t sweet enough! This recipe is half buttercream and half cream cheese, which gives it the perfect balance of sweetness & tang! It is also a breeze to make! I hope you love this Chocolate Cream Cheese recipe as much as I do! And even better, it takes less than 15 minutes to make with a stand mixer!
The secret to fudgey chocolate cream cheese frosting
- Temperature is Key: Both the butter AND the cream cheese need to be at room temperature in order for them to be whipped together perfectly.
- Quality Ingredients: I have loved using Dutch cocoa powder. I have found it gives a much richer and fudgy flavor than other brands I have tried. The Saco brand is one I can find at my local grocery store.
- The Mix: Creaming the butter and cream cheese together throughly first is essential. Creaming for 3-5 minutes until the mixture is fluffy is key to a thick and creamy frosting.
How to make Chocolate Cream Cheese Frosting
Step 1: Prep Ingredients for Smoothness
Sift the powdered sugar and cocoa powder together into a medium bowl. Set aside. Do not skip this step—it prevents lumps and ensures a silky frosting.
Step 2: Cream the Fats (The Stability Secret)
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the softened butter and the cream cheese together on medium-low speed until the mixture is just smooth and creamy. Scrape down the sides of the bowl.
Step 3: Mix in Dry and Liquid Ingredients
Reduce the mixer speed to low. Gradually add the sifted powdered sugar and cocoa powder mixture. Once the dry ingredients are halfway incorporated, add the vanilla, salt, and heavy cream.
Step 4: Whip to Fluffy Perfection
Increase the mixer speed to medium-high and beat the frosting for 4-5 minutes, scraping down the sides of the bowl once or twice. The frosting should become noticeably lighter in color, incredibly fluffy, and stable enough to hold stiff peaks.
Step 5: Frost and Serve
Use immediately to frost cakes, cupcakes, or cookies! If the frosting feels too soft (likely due to a warm kitchen), chill it in the refrigerator for 10-15 minutes, then re-whip quickly before use.
Troubleshooting & FAQs: Perfecting Your Frosting
Q: Why is my frosting runny or soupy?
This is almost always due to temperature or overmixing. Cream cheese has a high water content, and if it gets too warm or is beaten too vigorously for too long, the fat structure breaks down, releasing the water and making it soupy.
How to Fix It:
If all else fails: Slowly beat in 1/4 cup more sifted powdered sugar for extra structure.
Immediate Chill: Put the entire bowl (with the frosting inside) into the refrigerator for 15-20 minutes.
Re-Whip: Once chilled, return the bowl to the mixer and beat on medium-high for about 30 seconds. This rapid re-whipping should re-emulsify the fats and thicken the frosting immediately.
Q: Can I make this frosting ahead of time?
Yes, absolutely! This frosting stores beautifully, which makes party planning much easier.
Revival: When ready to use, take it out and let it sit at room temperature for about 30-45 minutes to soften slightly. Return it to your mixer and re-whip it on medium speed for 1-2 minutes until it is smooth and fluffy again.
Storage: Store the finished frosting in an airtight container in the refrigerator for up to a week.
Q: How do I make the chocolate flavor stronger or color darker?
i use 2/3 cup of cocoa powder, which provides a rich flavor, but you have a few options to amp up the chocolate:
Increase Cocoa: You can substitute 1 tablespoon of the powdered sugar with 1 tablespoon of cocoa powder. Just be sure to sift it in well.
Cocoa Type: Use Dutch-process cocoa powder. It is washed with an alkaline solution, which gives it a darker color and a smoother, less acidic, and more intensely “chocolatey” flavor than natural cocoa powder.
Q: Is this frosting stable enough for piping and layered cakes?
Yes, this recipe, especially if you use COLD cream cheese technique, is specifically designed for stability! It’s much firmer than standard cream cheese frosting.
The final 4-5 minute whip ensures enough air is incorporated to hold stiff peaks, even at warmer room temperatures.
It’s perfect for piping tall swirls on cupcakes, creating borders, and using as filling between cake layers.
Chocolate Cream Cheese & Buttercream Frosting
Ingredients
- ½ cup butter room temperature
- ½ cup cream cheese room temperature
- 3 cups powdered sugar
- ⅔ cup cocoa powder
- 2 tsp vanilla
- ⅛ tsp salt
- ¼ cup heavy cream
Instructions
- Sift the powdered sugar and cocoa powder together into a medium bowl. Set aside. Do not skip this step—it prevents lumps and ensures a silky frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the softened butter and the cold cream cheese together on medium-low speed until the mixture is just smooth and creamy. Scrape down the sides of the bowl.
- Reduce the mixer speed to low. Gradually add the sifted powdered sugar and cocoa powder mixture. Once the dry ingredients are halfway incorporated, add the vanilla, salt, and heavy cream.
- Increase the mixer speed to medium-high and beat the frosting for 4-5 minutes, scraping down the sides of the bowl once or twice. The frosting should become noticeably lighter in color, incredibly fluffy, and stable enough to hold stiff peaks.
- Use immediately to frost cakes, cupcakes, or cookies! If the frosting feels too soft (due to a warm kitchen), chill it in the refrigerator for 10-15 minutes, then re-whip quickly before use.
Notes
What goes well with this Fudgy Chocolate Cream Cheese Frosting
This delicious, fluffy frosting is versatile enough to go beyond a simple vanilla cake! Its rich chocolate flavor and tangy cream cheese note make it the perfect partner for everything from layered cakes to holiday cookies which is part of why I love it so much!
Classic Cake Pairings
The classic pairing for a creamy frosting is always cake! Use this chocolate cream cheese recipe for:
- Layer Cakes: It’s firm enough to hold up beautifully between tiers. We highly recommend matching it with my grandma’s favorite rich chocolate cake for the ultimate chocolate experience.
- Cupcakes: Pipe a perfect, tall swirl on any vanilla, chocolate, or even a strawberry cupcake!
- Holiday and Seasonal Treats
Holidays and Seasonal Treats
The spices and warmth in seasonal bakes are wonderfully complemented by the cool, tangy cream cheese base.
- Fall Flavor Bomb: This frosting is absolutely perfect for frosting your Pumpkin Cookies during the autumn season. The pumpkin spice and chocolate tang are a match made in heaven!
- Cutout Cookie Magic: This stable frosting is fantastic for decorating holiday cookies, especially tangy ones like our Sour Cream Cutout Cookies, or a spiced gingerbread cake.
Out of the Box & Easy Uses for Chocolate Lovers
- Sandwich Cookies: Use it as a filling to turn these fudgy Double Chocolate Chip Cookies into rich whoopie pies.
- Dessert Jars: Swirl this decadent frosting into A fun new way to serve it on Mason Jar Cakes for an easy, portable party treat.
- Cake Pops: This frosting is so stable, you can even use it as a wonderful cream cheese base for our Cake Pops before dipping them in a candy coating.
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