Chocolate Cream Cheese Frosting

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

• Sift your cocoa powder and powdered sugar. Clumps won’t blend out and you’ll end up with gritty frosting.
• Mix on low first. Adding powdered sugar on high speed creates a mess. Start low, then increase. You can also cover your mixing bowl with a large towel to contain the powdered sugar cloud.
• For stiffer frosting, add more powdered sugar. An extra ¼ cup makes it better for piping decorations that need to hold their shape.

Recipe FAQs

How many cupcakes will this frosting cover?

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.

Does chocolate cream cheese frosting need to be frigerated?

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

All Desserts

• 

  Gluten-Free Fig Tart with Mascarpone

• 

  Gluten-Free Apple Cake

• 

  Gluten-Free S’mores Bars

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.

Method

1. 1

   Add the softened 8 oz ​cream cheese and 4 oz unsalted butterr to a large mixing bowl.

2. 2

   Beat with an electric mixer for 2-3 minutes, until smooth.

3. 3

   Add 2 teaspoons vanilla extract and 1/4 teaspoon salt.

4. 4

   Mix until combined. Scrape down the sides of the bowl as needed.

5. 5

   Add 1/2 cup unsweetened cocoa powder and 1.5 cups powdered sugar to the bowl.

6. 6

   Mix on low until combined, and then increase the speed to high and beat for 1 minute.

7. 7

   Add the remaining 1.5 cups powdered sugar and mix until combined.

8. 8

   Add 2 tablespoons milk.

9. 9

   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.

10. 10

    Frost your cake or cupcakes immediately or place in the refrigerator until ready to use.