This Chocolate Cream Cheese Frosting has all the amazing qualities of my Cream Cheese Frosting...the sweetness with added luscious richness! Creamy and decadent, it's so delicious you'll be eating it by the spoonful; I know I do! Even though it's silky smooth, it holds its shape on cakes, cupcakes, brownies and cookies! With only 5 minutes needed to make this chocolate frosting, you'll have this indulgent topping in no time! If that wasn't enough, this homemade frosting is gluten free, nut free, eggless and can easily be vegan with vegan cream cheese and vegan butter!
With only a few ingredients, this Chocolate Cream Cheese Frosting is so simple to make and the perfect addition to so many desserts; Chocolate Cake with Chocolate Cream Cheese Frosting is a favorite in my home! Instead of the cream cheese creating a tang, it just cuts the sweetness to make this frosting have a richer flavor. If cream cheese isn't your thing, no worries...you can always make my Chocolate Fudge Frosting!
For more recipes with cream cheese, check out my Cookies and Cream Pie, my Red Velvet Ice Cream, my Strawberry Cream Cheese Icebox Cake and my Pumpkin Bread with Cream Cheese Frosting!
Reasons to Love This Frosting
- Allergy Friendly- This frosting is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Smooth & Creamy- This decadent cream cheese buttercream is so luscious and silky!
- Rich and Sweet- The combo of the confectioners' sugar, cream cheese and cocoa powder create a rich taste while still being slightly sweet.
- Easy to Make- Whips up in one bowl in 5 minutes!
Ingredient Notes
- Butter/ Vegan Baking Stick- Only use room temperature. Even softened will make the frosting super runny and it won’t be fixed by putting it in the fridge. If using vegan butter, make sure it's on the cold side versus room temperature.
- Cream Cheese: Use room temperature and not softened. Make sure to only use block cream cheese. Do not use spreadable cream cheese as it is way too soft and your frosting will not be able to be piped. For vegan, use vegan block cream cheese and make sure it's more cold than room temperature.
- Cocoa Powders- I like to use a combo of Natural Unsweetened and Dark to get that richness and color. If you're only using one, use Natural Unsweetened. Do not use Dark alone as the frosting will be too dry and bitter.
- Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the frosting will have a chemical taste.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Frosting
- Make sure to use vegan baking sticks instead of butter.
- Only buy vegan cream cheese that is also gluten free.
- Check to make sure the brand of sugar you use is vegan.
- Only use pure vanilla extract that's made in a gluten free and vegan facility.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Cream Cheese Frosting
Here are the step by step instructions to make this simple chocolate cream cheese frosting!
Step 1: Beat the Butter and Cream Cheese
In the large bowl of an electric mixer or using a hand held mixer, beat the butter and cream cheese until smooth; about 2 minutes.
Step 2: Add the other Ingredients and Slowly add the Water
Slowly add in the confectioners' sugar, cocoa powder, pure vanilla extract and kosher salt; beat until combined.
Add in the water...a little at a time until you get the desired consistency. You may not need to use it all.
Expert Tips
- Cream the Butter and Cream Cheese- You could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of butter and cream cheese throughout the frosting. Your best bet is to beat the room temperature butter and cream cheese first until it is smooth for about two minutes. Then beat in all the other ingredients.
- Use Room Temperature Butter and Cream Cheese- Do not use softened ingredients. If using vegan ingredients, make sure they're more cold than room temperature. Vegan baking sticks are different than butter in the sense that if they are too soft in your frosting, they will create a liquid mess and your frosting will be sliding all over your cakes and cupcakes. At that point, even putting the frosting in the fridge would not help. If you are using butter, popping the frosting in the fridge will sometimes help resolidify and make the frosting thicker and firmer but not always.
- Only Use Block Cream Cheese- Do not use spreadable cream cheese. It is way too soft and your frosting will be a runny mess. Even putting it in the fridge will not fix it. If using vegan cream cheese, use it on the cooler side rather than actual room temperature.
- Use Packed Cups of Cocoa Powder- I love to use packed cups for this recipe to help add to the richness. Or use the gram amount (145 grams).
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the frosting its dark hue. If you only have one type on hand, use natural unsweetened...just know the color will not be as dark as mine. Do not use dark alone; it will make your frosting too dry and bitter.
Recipe FAQs
Yes. You can make this frosting the night before you need to use it. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to use, let it come to room temperature and rewhip to get the creamy consistency.
If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency. You want it thick enough for piped cream cheese frosting.
If the frosting is too thick, add a little water ¼ teaspoon at a time until you get the desired consistency. It should be thin enough to pipe but not sliding all over the place.
This recipe makes about 3 cups of frosting.
That should be enough chocolate cream cheese frosting for a 2 layer cake, 16 cupcakes, 12 large cookies or 6 dozen small cookies.
For a loaf cake or a one layer cake, divide the recipe in half.
Storing: Store extra frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature on the counter and rewhip to get a creamy consistency.
Freezing: You can freeze the frosting for up to one month in an airtight freezer safe container. To defrost, put the frosting in the fridge the night before. When ready to use, let it come to room temperature on the counter and rewhip to get a creamy consistency.
Other Frosting Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Chocolate Cream Cheese Frosting
Ingredients
- 3 ¾ cups confectioners' sugar
- 1 ¼ cups cocoa powder I use ½ cup plus 1 tablespoon of Natural Unsweetened and ½ cup plus 1 tablespoon of Dark
- 1 cup unsalted butter or vegan baking stick room temperature
- 8 ounces cream cheese , room temperature
- 2 teaspoons pure vanilla extract
- 2 pinches kosher salt
- 2 tablespoons water , room temperature
Instructions
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup of unsalted butter or vegan baking stick and 8 ounces of cream cheese until smooth. About 2 minutes.
- With the mixer on very low speed, slowly add in the 3 ¾ cups of confectioners' sugar, 1 ¼ cups cocoa powder, 2 teaspoons pure vanilla extract and the 2 pinches of kosher salt. Beat until combined.
- Add in the the 2 tablespoons water...a little at a time until you get the desired consistency. You may not need to use it all.
John
This chocolate cream cheese frosting was so delicious. So easy to make!