Description
This rich and creamy Chocolate Cream Cheese Frosting is the perfect finishing touch for your cakes and cupcakes. Made with softened cream cheese, butter, and unsweetened cocoa powder, it offers a smooth texture and a deep chocolate flavor that pairs beautifully with chocolate, red velvet, or banana cakes. Easy to whip up in just 10 minutes, this no-bake frosting is fluffy, spreadable, and can be adjusted with cream or milk for the perfect consistency.
Ingredients
Scale
Frosting Ingredients
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk, as needed for consistency
- Pinch of salt
Instructions
- Beat cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes, ensuring there are no lumps and the mixture is well blended.
- Add cocoa powder: Incorporate the unsweetened cocoa powder into the cream cheese and butter mixture, mixing until fully combined and the color is uniform.
- Gradually add powdered sugar: Slowly add the sifted powdered sugar, one cup at a time, mixing on low speed after each addition to avoid a sugar cloud and ensure full incorporation.
- Add vanilla and salt: Stir in the vanilla extract and a pinch of salt to enhance the flavor profile of the frosting.
- Beat until fluffy: Increase mixing speed to medium-high and beat the frosting until it becomes light, fluffy, and spreadable, usually another 1–2 minutes.
- Adjust consistency: If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the desired consistency is achieved, then beat for an additional minute for a smooth finish.
Notes
- For a richer, more intense chocolate flavor, use Dutch-process cocoa powder instead of natural cocoa powder.
- Ensure both the cream cheese and butter are fully softened at room temperature to avoid lumps and achieve a smooth frosting.
- This frosting pairs excellently with chocolate, red velvet, or banana cakes, making it versatile for various dessert recipes.
