Looking to complete your cakes, cupcakes, cookies and more with a decadent chocolate topping? Look no further than this velvety, luscious, chocolate cream cheese frosting.
With a luxurious texture, deep chocolaty color, and subtle flavor of cream cheese, this easy chocolate frosting up-levels any dessert! It can even act as a homemade touch to boxed brownies, cupcakes, or cake (check out my article on How to Make Box Cake Mix Better).
As a time-pressed mom who loves a sweet treat, I am grateful for a quick, easy, foolproof chocolate cream cheese frosting recipe that only requires 4 ingredients to elevate all my bakes!
Chocolate Cream Cheese Frosting Ingredients
Here’s everything you need:
- Cream cheese. Using softened, block cream cheese will give you the best results. Full fat is preferred but you can also use low fat if you prefer.
- Vanilla extract.
- Unsweetened cocoa powder. I use dark.
- Powdered sugar.
Cream Cheese Chocolate Frosting Tips and Tricks
How to Make Chocolate Frosting with Cream Cheese
To a large bowl, add the cream cheese and vanilla extract and use a hand or stand mixer on high to beat it until smooth.
Then, sift in the cocoa powder and powdered sugar. Continue to beat until well-integrated. You may need to use a rubber spatula to push any dry ingredients that get stuck to the insides of the bowl into the frosting.
Sifting the cocoa powder and sugar is the best way to ensure there are no lumps, but if you do notice any lumps in your frosting, you can use a spatula to press them against the bottom or side of the bowl to help to integrate them.
Lumps will not only have an off-putting taste and texture, it will also make it difficult for you to pipe the frosting as it may clog your tip.
Serving and Storing Homemade Chocolate Frosting
This chocolate cream cheese frosting is thick and spreadable. It’s also great for piping. It can be used on any baked good from cakes to brownies! It’s especially delicious on this Peanut Butter Sheet Cake.
As with any cream cheese frosting, this chocolate version is safe at room temperature for up to two hours. After that, it should be refrigerated. In the fridge, it will last for about 2 weeks.
It can also be frozen in a freezer-safe bag for up to 3 months. Allow it to thaw in the refrigerator overnight before using.
4-Ingredient Chocolate Cream Cheese Frosting
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Hand Mixer or Stand Mixer
Ingredients
- 16 ounces block cream cheese, softened (16 oz usually = 2 blocks)
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder (I used dark)
- 1 cup powdered sugar
Instructions
- To a large mixing bowl, add the softened cream cheese and vanilla extract. Use a hand mixer (or stand mixer) on high to beat together until smooth.16 ounces block cream cheese, softened, 1 teaspoon vanilla extract
- Sift in the cocoa powder and powdered sugar and beat again on high until smooth. (See notes if you are not happy with the consistency). Spread or pipe over cakes, cupcakes, brownies, cookies, etc!½ cup unsweetened cocoa powder, 1 cup powdered sugar
Pro Tips
- If for some reason your frosting isn’t thick enough, slowly add a little more powdered sugar (about 1 tablespoon at a time) until you are happy with the thickness.
- If you find your cream cheese frosting is too thick, you can always thin it out with a little bit of milk or cream. Start with 1 teaspoon and add more slowly, beating in between, until you’re happy with the consistency.
