This chocolate cream cheese frosting is rich, creamy, and the perfect balance of tangy and sweet. It pipes beautifully, spreads easily, and tastes way better than anything from a can.
Six ingredients, one bowl, ten minutes. Use it on cakes, cupcakes, brownies, or straight off the spoon.
Ingredients
Ingredient Notes
- Unsweetened cocoa powder – I like to use unsweetened cocoa powder in this recipe because the powdered sugar and cream cheese add plenty of sweetness on their own. If your cocoa powder is on the clumpy side, you can sift your cocoa powder to avoid any clumps.
- Unsalted butter – I tend to use unsalted butter in my recipes so that I can control my salt levels. If you only have salted butter on hand, just leave out the salt. Just be sure to soften your butter (and cream cheese) to ensure that your frosting is as smooth and creamy as possible. If it’s cold and hard, you’ll have lumpy frosting.
- Milk – You can use any milk for this recipe. I usually use whole milk so that my frosting is thick and creamy, but you can use whatever you have on hand, even almond milk.
- Cream cheese – For best results, use full-fat blocked cream cheese rather than the spread from a plastic container. Using the full-fat block version will make for a thicker frosting that won’t run as compared to the spreadable cream cheese.
Ingredients Tip
Set out your butter and cream cheese 30 minutes before you start. Cold ingredients won’t blend smoothly and will leave you with lumpy frosting.
Expert Tips
Recipe FAQs
About 18 cupcakes decorated with a 1M star piping tip, more if you spread it thinner with a knife. For a 9×13 sheet cake or 2-layer cake, this recipe is enough. Double it for bigger cakes.
This frosting can stay out for up to two hours at room temperature, but should be stored in the refrigerator after that as it can spoil.
Storage instructions
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let refrigerated frosting come to room temperature, then beat with an electric mixer for a minute before using.
Serving suggestions
This frosting goes with just about any chocolate dessert. Try it on gluten-free chocolate cake, gluten-free chocolate cupcakes, or gluten-free brownies. It’s also great on vanilla cake for a chocolate-vanilla combo.
More gluten-free desserts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Chocolate Cream Cheese Frosting
Ingredients
- 8 oz (226 g) cream cheese - softened
- 4 oz (113 g) unsalted butter - softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (43 g) unsweetened cocoa powder
- 3 cups (360 g) powdered sugar - divided
- 2 tablespoons (30 g) milk - I used whole milk
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Instructions
- Add the softened 8 oz (226 g) cream cheese and 4 oz (113 g) unsalted butterr to a large mixing bowl.
- Beat with an electric mixer for 2-3 minutes, until smooth.
- Add 2 teaspoons vanilla extract and 1/4 teaspoon salt.
- Mix until combined. Scrape down the sides of the bowl as needed.
- Add 1/2 cup (43 g) unsweetened cocoa powder and 3 cups (360 g) powdered sugar to the bowl.
- Mix on low until combined, and then increase the speed to high and beat for 1 minute.
- Add the remaining 1.5 cups (180 g) powdered sugar and mix until combined.
- Add 2 tablespoons (30 g) milk.
- Mix on low for 1 minute until incorporated and then increase the speed and beat for 2 minutes, until smooth. Scrape down the sides of the bowl with a rubber spatula as necessary.
- Frost your cake or cupcakes immediately or place in the refrigerator until ready to use.
Video
Notes
- Softening: Butter and cream cheese should be at room temperature before mixing, otherwise the frosting will be lumpy.
- Sifting: Sift the cocoa powder and powdered sugar if they look clumpy.
- Stiffer frosting: For piping decorations, add an extra ¼ cup powdered sugar.
- Yield: Frosts about 18 cupcakes, one 9×13 sheet cake, or a 2-layer cake.
