Chocolate Cream Cheese Frosting Recipe
Dive into a world of creamy decadence with this Chocolate Cream Cheese Frosting, where rich cocoa meets the tangy smoothness of cream cheese for a perfect topping to elevate your favorite desserts.
Print
Pin
Servings: 24 cupcakes
Ingredients
- 8 oz. Cream Cheese Softened
- 1/2 cup Unsweetened Cocoa Powder
- 1 pound Powdered Sugar or 4 cups
- 1/2 cup Butter Slightly Softened (We use Salted Sweet Cream Butter)
- 2 teaspoons Vanilla Extract
Instructions
- Begin by placing the softened cream cheese, slightly softened butter, and vanilla extract into a large mixing bowl. The butter should be soft enough to press your thumb into but still cold to the touch.
- Blend these ingredients on medium speed until they are thoroughly combined, which should take around 2 minutes.
- Use a spatula to scrape down the sides of the bowl to ensure everything is well incorporated before moving on.
- In a separate bowl, measure out 1 pound of powdered sugar. If you don’t have a kitchen scale, this equates to about 4 cups.
- Add the unsweetened cocoa powder to the powdered sugar, and use a fork to whisk them together until evenly mixed.
- Gradually add the cocoa-powdered sugar mixture to the mixing bowl with the cream cheese, butter, and vanilla.
- Start the mixer on its lowest setting, allowing the ingredients to slowly combine for about 30 seconds.
- Pause to scrape down the sides of the bowl, then increase the speed to medium-high, blending for an additional 30 to 45 seconds until the frosting becomes light and fluffy.
- Taste the frosting and adjust the vanilla if needed, ensuring the texture is smooth and creamy.
Notes
How much frosting will you need?
The amount can vary based on how thickly you spread it or the level of decoration you plan, but here are some general guidelines. This recipe typically yields enough Chocolate Cream Cheese Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. For cupcakes, you can frost about 24 if using a knife to spread the frosting, or 15-18 cupcakes if you’re swirling it on with a pastry bag, depending on the swirl size.