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–+ servings
A close-up shot of chocolate cream cheese frosting.
5 from 2 votes

Chocolate Cream Cheese Frosting

Rich, creamy chocolate cream cheese frosting that pipes and spreads beautifully. Perfect for cakes, cupcakes, and brownies. Only 6 ingredients and naturally gluten-free.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 18
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Add the softened 8 oz (226 g) ​cream cheese and 4 oz (113 g) unsalted butterr to a large mixing bowl.
    A stick of butter and a block of cream cheese in a mixing bowl.
  • Beat with an electric mixer for 2-3 minutes, until smooth.
    A bowl of creamed butter after beating.
  • Add 2 teaspoons vanilla extract and 1/4 teaspoon salt.
    A mixing bowl with creamed butter, salt and vanilla extract in it.
  • Mix until combined. Scrape down the sides of the bowl as needed.
    A mixing bowl with creamed butter in it.
  • Add 1/2 cup (43 g) unsweetened cocoa powder and 3 cups (360 g) powdered sugar to the bowl.
    Creamed butter with cocoa powder and powdered sugar in a bowl.
  • Mix on low until combined, and then increase the speed to high and beat for 1 minute.
    A bowl of chocolate cream cheese frosting.
  • Add the remaining 1.5 cups (180 g) powdered sugar and mix until combined.
    Powdered sugar being added to a bowl of chocolate cream cheese frosting.
  • Add 2 tablespoons (30 g) milk.
    Milk poured into chocolate cream cheese frosting.
  • 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.
    Chocolate cream cheese frosting being beaten in a kitchenaid mixer.
  • 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 9x13 sheet cake, or a 2-layer cake.

Nutrition

Calories: 174kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 75mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 329IU | Calcium: 19mg | Iron: 1mg
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