Chocolate Cream Cheese Frosting

5 from 1 vote

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.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings:

Author: Chahinez Tabet Aoul

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 dark chocolate (60-70% cacao) melted and cooled

US Customary - Metric

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. 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 dark chocolate (60-70% cacao)
Adjust: too thick, add cream 1 tablespoon at a time. Too soft, refrigerate 15-20 minutes and re-whip.

Video

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.

Nutrition