Chocolate Cream Cheese Frosting
A rich, fudgy chocolate cream cheese frosting made with both cocoa powder and melted dark chocolate. Silky, pipeable, and perfect on any cake or cupcake.
Ingredients
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 2/3 cups powdered sugar
- 1/2 cup Dutch-process cocoa powder
- 1/3 cup heavy cream added gradually
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3.5 oz 100g dark chocolate (60-70% cacao) melted and cooled
Instructions
- Beat softened cream cheese, butter , and salt together until light and smooth, 3-4 minutes. Scrape down the bowl.8 oz cream cheese, 1/2 cup unsalted butter, 1/4 teaspoon salt
- Sift powdered sugar and cocoa powder together.1/2 cup Dutch-process cocoa powder, 2 2/3 cups powdered sugar
- Add the powdered sugar mixture gradually in 3 additions, alternating with heavy cream, mixing on low speed. Scrape bowl between additions.1/3 cup heavy cream
- Add vanilla extract and salt. Beat until smooth.2 teaspoons vanilla extract
- Mix in melted and cooled dark chocolate on low speed until smooth and uniform, about 1 minute.3.5 oz 100g dark chocolate (60-70% cacao)
- Adjust: too thick, add cream 1 tablespoon at a time. Too soft, refrigerate 15-20 minutes and re-whip.
Notes
Dutch-process cocoa recommended for deepest flavor and smoothest taste. Natural cocoa works but will be sharper.
Scaling: 1.5x for 3-layer cake or generous piping. 2x for 4-layer cake.
Storage: Fridge up to 5 days, freezer up to 2 months. Re-whip after thawing.
Make-ahead: Up to 2 days in advance. Refrigerate, bring to room temp, beat briefly before using.
Scaling: 1.5x for 3-layer cake or generous piping. 2x for 4-layer cake.
Storage: Fridge up to 5 days, freezer up to 2 months. Re-whip after thawing.
Make-ahead: Up to 2 days in advance. Refrigerate, bring to room temp, beat briefly before using.