Chocolate Cream Cheese Frosting Recipe

Chocolate frosting cream cheese is smooth, soft, and very brown! This is the perfect icing for almost any cupcake or cake flavor!

Plus, this is making ice very easy with only four ingredients!

Chocolate creamy chocolate cheese is delivered to the chocolate cupcake
I don't want to play favorites with my recipe. I like my vanilla frosting and lots of other frosting that I made.

However, I will admit openly that my favorite frosting is chocolate cream cheese frosting. It tastes sweet, slightly sharp, very chocolaty, and is perfect for pipes.

How to Make Creamy Chocolate Cheese Frosting
Chocolate cream cheese freezes on top of the shaker

Chocolate cream frosting cheese only has four ingredients: cream cheese, butter, chocolate powder, and powdered sugar.

Before starting, it is very important that all your ingredients be at room temperature. If your cream cheese is still cold, it will not mix well with the rest of the ingredients and your freezing will contain clumps instead of smooth.

The first step is to mix cream cheese and butter with an electric mixer until it is light and airy.

Mix butter and cream cheese in a standing mixer

Next, mix in powdered sugar. Be sure to start the mixer at low speed so that powdered sugar doesn't fly across the room!

Add powdered sugar to the cream cheese frosting

Finally, mix in cocoa powder.

Add cocoa powder to the chocolate cream cheese frosting

The cocoa powder you choose makes a big difference in the taste and appearance of this freeze. In terms of appearance, if you choose truly dark cocoa powder, like Hershey's Special Dark, the frosting will be much darker than ordinary cocoa powder. The best cocoa powder to use depends entirely on your taste and to whom you are serving baked goods.

Ingredients

• 8 ounces cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 3 cups sifted powdered sugar You can reduce this amount if you don't care about it being stiff for piping.
• 1/2 cup of cocoa powder

Instructions

Cream cheese and butter mix until smooth and creamy - about 3 minutes using a stand mixer on high speed.

Mix in powdered sugar, one cup at a time.

Mix in cocoa powder until fully combined.

Spread or pipe on cakes and cupcakes.

Notes

Double this recipe if you like very high frosting swirls on your cupcakes.

Always make sure that the ingredients are at room temperature before starting.

The mix for several minutes to incorporate lots of water into the frosting and make it fluffy.

You can add more or less sugar to the recipe to give it lighter or stiffer texture.

The USDA considers frostings made with cream cheese to be unsafe if left unrefined for more than a couple of hours, and there are lots of food websites that echo this fear. If you have a weakened immune system, or just like to be on the side of caution, then by all means of refrigerating your frosting until you are ready to serve. If you want to know what I do, though, I leave my cupcakes with cream. cheese frosting out of the fridge. I have had problems with frosting souring, and I have never had any health effects.

Cream cheese frosting can be frozen! Foods with a high fat content tend to survive freezing well. You can put a plastic bag of chocolate cream cheese frosting in the freezer for weeks or maybe even months. You will need to let it thaw and re-whip it a bit when it comes out, though, before you start piping.

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