Chocolate Cream Cheese Frosting

Chocolate cream cheese frosting is pure indulgence. It’s smooth, rich, and has just the right balance of chocolatey goodness with a slight tang from the cream cheese.

If you’ve ever spread a frosting that was too sweet, too thick, or just didn’t have that creamy melt-in-your-mouth texture, this recipe will fix all that.

It’s not overly sugary, doesn’t taste artificial, and has a velvety consistency that glides effortlessly over cakes and cupcakes.

Every bite feels like a perfect blend of deep cocoa and creamy softness, making it impossible to resist.

This frosting is easy to make but feels luxurious—like something from a high-end bakery.

Whether you’re covering a celebration cake or just treating yourself to a spoonful straight from the bowl (because why not?), it’s going to be the highlight of whatever you put it on.

Table of Contents

Chocolate Cream Cheese Frosting Recipe

Ingredients

230g (8 oz) full-fat cream cheese, softened
115g (1/2 cup) unsalted butter, softened
280g (2 1/4 cups) powdered sugar, sifted
45g (1/2 cup) unsweetened cocoa powder, sifted
1/2 tsp salt
1 1/2 tsp pure vanilla extract
2–3 tbsp heavy cream or milk (adjust for consistency)

Instructions

Ensure the cream cheese and butter are softened to room temperature. If they’re too cold, the frosting won’t blend smoothly. If they’re too warm, the frosting may turn runny.
Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium speed for about 2 minutes until smooth, creamy, and completely combined. Scrape down the sides of the bowl to ensure even mixing.
Sift the powdered sugar and cocoa powder to remove lumps. Gradually add them to the mixture, beating on low speed to prevent a sugar cloud, then increasing to medium speed. Continue beating for 1–2 minutes until fully incorporated.
Add vanilla extract and salt, then mix again. Gradually add heavy cream or milk, one tablespoon at a time, until the frosting reaches the perfect spreadable consistency. Beat on medium-high speed for another 2 minutes to create a light, airy texture.
If the frosting is too thick, add a tiny bit more milk or cream. If it’s too thin, add a little more sifted powdered sugar. The final texture should be smooth, creamy, and easily spreadable, holding its shape when piped or swirled.
Use the frosting right away for the best texture. If not using immediately, store it in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and give it a quick whip to restore its fluffiness.

Pro Tips For Making Perfect Chocolate Cream Cheese Frosting

To get that ultra-smooth, rich, and perfectly spreadable chocolate cream cheese frosting, you need to pay attention to the little details. Here’s how to make it flawless every time:

Use full-fat cream cheese: Low-fat or spreadable cream cheese has too much moisture, which can make your frosting runny. Always go for the block-style full-fat cream cheese.
Butter should be soft, but not greasy: If your butter is too soft, the frosting can turn too loose. Press it with your finger—if it leaves a slight indent without sinking completely, it’s perfect.
Sift cocoa powder and powdered sugar: This prevents grainy frosting and gives it a silky texture. Even if it looks fine, sifting makes a big difference.
Mix on low first, then increase speed: Starting on low prevents sugar and cocoa from flying everywhere. Once combined, increase speed to make the frosting fluffy.
Don’t overbeat: Too much mixing can make the frosting too soft and difficult to spread. Beat just until it’s smooth and creamy.
If the frosting is too soft, chill it: Pop it in the fridge for 15 minutes, then mix again. This firms it up and makes it easier to pipe.
If the frosting is too thick, add a splash of milk or cream: A tablespoon at a time until it reaches your desired consistency.

How To Make Chocolate Cream Cheese Frosting In Advance?

Making chocolate cream cheese frosting ahead of time is a great way to save time when baking. Here’s how to do it properly:

Refrigerate for short-term storage: Store it in an airtight container in the fridge for up to 5 days. Before using, let it come to room temperature and beat it again to restore its smoothness.
Freeze for long-term storage: If you need to keep it for longer, freeze it in an airtight container for up to 2 months. Thaw it overnight in the fridge, then beat it again before using.
Keep it covered: Frosting can absorb odors from the fridge, so always keep it tightly sealed.
Do a test mix before using: After chilling or freezing, the texture might change slightly. Beating it for a minute or two will bring it back to its creamy state.

What Tastes Best With Chocolate Cream Cheese Frosting?

This frosting pairs well with a variety of desserts, adding a rich and creamy touch to every bite. Here are some of the best combinations:

Chocolate cake: Double the chocolate for an intense and decadent dessert.
Vanilla cake: The deep cocoa flavor balances perfectly with a light, sweet vanilla base.
Red velvet cake: A classic pairing! The slight tanginess of the frosting complements the mild cocoa notes of red velvet.
Brownies: Spread a thick layer over fudgy brownies for an extra indulgent treat.
Cupcakes: Works beautifully on vanilla, chocolate, or even peanut butter cupcakes.
Cookies: Use it as a filling for sandwich cookies or spread it over sugar cookies.
Banana bread: The rich chocolate flavor pairs surprisingly well with the natural sweetness of bananas.
Strawberries: Dip fresh strawberries in this frosting for a simple, delicious dessert.

Does Chocolate Cream Cheese Frosting Need To Be Refrigerated?

Yes, chocolate cream cheese frosting should always be refrigerated. Since it contains dairy, leaving it at room temperature for too long can cause it to spoil.

If you’ve already frosted a cake, you can leave it at room temperature for up to 2 hours before putting it in the fridge. For the freshest taste and best texture, keep it refrigerated when not in use.

How To Store Chocolate Cream Cheese Frosting?

Proper storage keeps the frosting fresh and prevents it from becoming too hard or too soft. Here’s the best way to store it:

In the fridge: Place the frosting in an airtight container and store it for up to 5 days. Let it sit at room temperature for about 30 minutes before using, then beat it again to restore its creamy texture.
In the freezer: For longer storage, freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge and mix it again before spreading or piping.
On a frosted cake: If your cake is already frosted, cover it and refrigerate it. Allow it to sit at room temperature for 30 minutes before serving for the best texture.