Chocolate Cream Cheese Frosting

5 from 1 vote

Chocolate Cream Cheese Frosting

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!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 278kcal

Author: Lee

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

US Customary - Metric

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.

Video

Notes

Vegan: Use vegan baking sticks, vegan sugar, vegan cream cheese and vegan vanilla.

Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 2 days. When ready to use, bring to room temperature and rewhip to get it creamy.

Freezing: You can freeze the chocolate cream cheese buttercream in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy.

Notes: Makes enough frosting for a 2 layer cake, 16 cupcakes, 12 large cookies or 6 dozen small cookies.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition