Description

This rich and creamy chocolate cream cheese frosting is perfect for adding a luscious, smooth topping to cakes and cupcakes. Made with softened cream cheese, butter, and cocoa powder, it is sweetened with powdered sugar and balanced with a hint of vanilla and a pinch of salt. The frosting is easy to prepare, no-cook, and delivers a fluffy, spreadable texture that complements chocolate, red velvet, and vanilla desserts beautifully.

Ingredients

Scale

Frosting Ingredients

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk or heavy cream
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the base: In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy, ensuring no lumps remain for a perfect texture.
Add cocoa powder: Sift in the unsweetened cocoa powder to avoid clumps and mix until it is fully incorporated with the cream cheese and butter mixture, creating a uniform chocolate base.
Incorporate powdered sugar: Gradually add the powdered sugar one cup at a time, beating well after each addition to ensure the sweetness is evenly distributed and the frosting thickens.
Flavor and balance: Mix in the vanilla extract and a pinch of salt to enhance and balance the flavors of the frosting.
Adjust consistency: Add milk or heavy cream one tablespoon at a time, mixing thoroughly after each addition until the frosting achieves the desired smooth, fluffy, and spreadable consistency.
Final whipping: Beat the frosting on high speed for 1 to 2 minutes to incorporate air, making it extra fluffy and light, perfect for spreading.
Storage and use: Use the frosting immediately, or refrigerate until ready to use. If chilled, allow the frosting to soften at room temperature before spreading to ensure ease of application.

Notes

Make sure cream cheese and butter are at room temperature to avoid lumps and get a smooth frosting.
For a richer, more intense chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
This frosting pairs beautifully with chocolate, red velvet, or vanilla cakes and cupcakes.