Description
This Chocolate Cream Cheese Frosting is a rich, smooth, and indulgent topping perfect for cakes and cupcakes. It combines the tangy flavor of cream cheese with the deep richness of cocoa, creating a perfectly balanced and irresistible frosting.
Ingredients
Units
Scale
- 1 (8-ounce/226g) package cream cheese, softened
- 3/4 cup (170g) butter, softened
- 1 pound (450g) powdered sugar
- 2/3 cup (66g) cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (omit if using salted butter)
- 1 tablespoon whole milk (optional)
Instructions
- Cream the butter and cream cheese:Â In the bowl of a stand mixer fitted with a paddle attachment, (or a large bowl with a handheld mixer), beat together the cream cheese and butter on medium speed until creamy, about 3 minutes.
- Add vanilla and half the sugar:Â Add the vanilla extract and salt, if using, and sift in half of the powdered sugar. Beat on low speed for 30 seconds, just until combined.
- Incorporate remaining sugar and cocoa:Â Sift in the remaining powdered sugar and cocoa powder. Beat on low speed for 30 seconds just until combined. Increase the speed to medium and beat for 2 minutes until light and fluffy.
- Adjust consistency:Â If the frosting is too thick or dry, add the milk 1 teaspoon at a time and beat until combined. Use immediately by spreading on cake or piping onto cupcakes.
Notes
- Whip for the directed time to incorporate air and achieve a fluffy, spreadable consistency.
- Soften butter and cream cheese at room temperature for at least one hour before use.
- Sift cocoa powder and powdered sugar if lumpy to ensure a smooth frosting.
- This frosting pairs well with chocolate, vanilla, or red velvet cakes and cupcakes.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130kcal
- Sugar: 15g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
