Chocolate Cream Cheese Frosting
Learn how to make chocolate cream cheese frosting with this easy tutorial. This frosting is super creamy and pipes perfectly.
Servings 3 cups
- 1 (8-ounce) package brick-style cream cheese , softened to room temperature
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 3 cups (360 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (45 grams) natural unsweetened cocoa powder , sifted
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand-held mixer, beat the cream cheese and butter together for 1-2 minutes or until well combined.
Add the powdered sugar and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed.
Then, mix in the sifted cocoa powder and mix until fully combined. Use the frosting to frost your favorite cake or cupcakes and enjoy!
Frosting may be covered tightly or stored in an airtight container in the refrigerator for up to 3 days. Allow the frosting to come to room temperature and mix well before using to frost cakes or cupcakes.
Freezing instructions: Frosting will freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and mix well before using it.
This recipe will make 3 cups of frosting, which is enough to generously frost 14-16 cupcakes. This is also enough frosting to frost a 9x13 cake or lightly frost a two-layer cake. If you prefer more frosting on a two-layer cake or need some to decorate with, I suggest multiplying this recipe by one and a half.