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FoodChocolate Cream Cheese Frosting - Erren's Kitchen

Chocolate Cream Cheese Frosting – Erren’s Kitchen

This delectable recipe for Chocolate Cream Cheese Frosting makes a tangy, chocolatey frosting that tastes incredible on chocolate cupcakes, vanilla cake, and everything in between!

Chocolate Frosted Cupcakes on Metal TrayChocolate Frosted Cupcakes on Metal Tray

Chocolate Cream Cheese is one of my favorite frostings I just love how smooth and creamy it is and how easily it spreads onto baked goods. Its flavor is a wonderful balance between sweet and tangy that makes it just perfect!

This recipe makes about 3 cups of frosting that will frost 20-24 cupcakes (I used it on my easy chocolate cupcakes). It would also frost up to a 9-inch two-layer cake.

Why This Recipe Works

  • Using melted instead of cocoa powder gives the frosting a rich deep flavor and helps to stabilize the frosting.
  • Vanilla adds an extra depth to the taste of the frosting.
  • Using salted butter adds flavor and cuts the sweetness.

What Cream Cheese For Cream Cheese Frosting

a block of cream cheese with a foil wrappera block of cream cheese with a foil wrapper

Using the right cream cheese is the key to making the perfect cream cheese frosting. Be sure to use the full-fat cream cheese that comes in a block. Low fat and tubbed varieties will result in a runny frosting.

How To Pipe Chocolate Cream Cheese Frosting

a piping bag filled with chcolate frosting next to frosted and unfrosted cupcakesa piping bag filled with chcolate frosting next to frosted and unfrosted cupcakes

Cream cheese frosting is notoriously difficult to pipe because of its creamy consistency, but it can be done. Just refrigerate it First. Fill your bag fitted with your favorite piping tip, and then chill it for 20 minutes before using. It will be softer than buttercream, but it will still be pretty!

How To Make Chocolate Cream Cheese Frosting From Scratch

  1. Beat the cream cheese and butter together.
  2. Mix in melted chocolate and vanilla until combined.
  3. Mix the powdered sugar until smooth and creamy.

Step By Step Instructions

Beat the cream cheese and butter until smooth and fluffy.

cream chead and butter whipped together in a bowlcream chead and butter whipped together in a bowl

Be sure to start with cream cheese that’s at room temperature. Cold cream cheese will cause lumps in your frosting.

Add the melted chocolate and vanilla (for more information on how to properly melt chocolate, see my guide on How to Melt Chocolate).

melted chocolate being added to the cream cheese mixturemelted chocolate being added to the cream cheese mixture

Sift your sugar. Powdered sugar always has lumps that will be next to impossible to smooth out in your frosting.

Mix to combine. Add 3 cups of the sugar and on low until powdered sugar is incorporated. If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches desired consistency and sweetness.

a bowl of freshly made chocolate frostinga bowl of freshly made chocolate frosting

Erren’s Top Tips

  • Be sure to use the full-fat cream cheese that comes in a block. Low fat and tubbed varieties will not produce a thick frosting.
  • Allow the melted chocolate to cool before using to avoid a runny frosting.
  • Start with cream cheese that’s at room temperature. This makes it easier to mix without lumps.
  • Powdered sugar can be clumpy, to get a smooth frosting, sift your sugar before using it.
Does chocolate cream cheese frosting need to be refrigerated?

Yes, you should always refrigerate cream cheese frosting. Take it out of the an hour or two before you’d like to serve it to bring it to room temperature.

Can You Freeze chocolate cream cheese frosting

Yes, just add it to an airtight container and freeze for up to three months. Then thaw in the refrigerator and beat it for a few seconds until it’s creamy again.

a bowl of freshly made chocolate frostinga bowl of freshly made chocolate frosting

Let’s Make
Chocolate Cream Cheese Frosting

This creamy delicious recipe makes three cups of frosting that will frost 20-24 cupcakes or frost a two-layer 9 inch cake.

Prep20 minutes

Total20 minutes

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Instructions

  • Beat the cream cheese and butter until smooth and fluffy.

  • Add the melted chocolate and vanilla. Mix to combine.

  • Add 3 cups of the sugar and on low until powdered sugar is incorporated.

  • If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches desired consistency and sweetness.

Tips + Notes

(for more information on how to properly melt chocolate, see my guide on How to Melt Chocolate)

  • Be sure to use the full-fat cream cheese that comes in a block. Low fat and tubbed varieties will not produce a thick frosting.
  • Allow the melted chocolate to cool before using to avoid a runny frosting.
  • Start with cream cheese that’s at room temperature. This makes it easier to mix without lumps.
  • Powdered sugar can be clumpy, to get a smooth frosting, sift your sugar before using it.

Nutrition Information:

Calories: 1441 (72%)| Carbohydrates: 155g (52%)| Protein: 10g (20%)| Fat: 89g (137%)| Saturated Fat: 60g (375%)| Cholesterol: 204mg (68%)| Sodium: 706mg (31%)| Potassium: 477mg (14%)| Fiber: 2g (8%)| Sugar: 140g (156%)| Vitamin A: 2415IU (48%)| Vitamin C: 1mg (1%)| Calcium: 259mg (26%)| Iron: 1mg (6%)

Nutritional Data Disclaimer

This recipe was first published in 2014, but was republished with new photos, recipe and tips in 2020.

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