Chocolate Cream Cheese Frosting
This easy chocolate frosting combines the richness of melted chocolate with the slight tang of cream cheese for a smooth, balanced flavor that’s not overly sweet. A bit of cocoa powder adds depth, making this homemade chocolate frosting taste more intense without being overpowering.
It’s not your typical buttercream—the cream cheese gives it a velvety texture that spreads easily and holds up well on cakes, cupcakes, and brownies. It’s an especially good chocolate frosting for yellow cake, where the contrast really shines, but it works with just about anything. A solid go-to when you want something chocolatey, creamy, and just a little more interesting than the usual.
Let’s whip up the best chocolate frosting!
Ingredients:
Steps to make Homemade Chocolate Frosting
1. Beat softened butter and cream cheese together in a stand mixer until completely smooth.
2. Incorporate powdered sugar and cocoa powder, mixing on low speed until combined. Increase to medium speed and beat for one additional minute.
3. Pour in the melted chocolate (cooled to room temperature) and blend until incorporated. Add the tablespoon of milk only if the mixture appears dry and crumbly – otherwise omit. The frosting should be thick but not crumbly.
4. Beat on medium speed for one minute, scraping bowl sides frequently, until the frosting becomes smooth and fluffy.
5. Place finished frosting in a piping bag fitted with a large star tip for decorating.
Chocolate Cream Cheese Frosting
Chocolate Cream Cheese Frosting that’s perfect for cakes, cupcakes, brownies. Easy to make and full of flavor!
Ingredients
- ½ cup chocolate chips, melted
- 6 tablespoons unsalted butter, softened
- 3 oz cream cheese, softened
- 1½ cups powdered sugar
- ¼ cup cocoa powder
- 1 tablespoon milk, if needed
Instructions
- Beat softened butter and cream cheese together in a stand mixer until completely smooth.
- Incorporate powdered sugar and cocoa powder, mixing on low speed until combined. Increase to medium speed and beat for one additional minute.
- Pour in the melted chocolate (cooled to room temperature) and blend until incorporated. Add the tablespoon of milk only if the mixture appears dry and crumbly - otherwise omit. The frosting should be thick but not crumbly.
- Beat on medium speed for one minute, scraping bowl sides frequently, until the frosting becomes smooth and fluffy.
- Place finished frosting in a piping bag fitted with a large star tip for decorating.
