Chocolate Cream Cheese Frosting

This chocolate cream cheese frosting comes together in just 3 minutes! Rich cocoa meets tangy cream cheese for the ultimate silky, pipeable frosting.

This chocolate cream cheese frosting is what happens when you marry the tanginess of cream cheese with deep, chocolatey goodness. The result? A frosting that’s rich but not too sweet, perfectly pipeable, and ready in 3 minutes flat.

I use this frosting on everything. It’s incredible paired with this easy moist chocolate cake, swirled on top of strawberry cupcakes, or sandwiched between brownie cookies.

Ingredients & Substitutions

• Cream Cheese: Use full-fat brick-style cream cheese, not any of the kinds found in a tub. I do prefer the texture and taste of Philadelphia Cream Cheese.
• Dutch Processed Cocoa Powder: This is what gives you that deep, dark chocolate color and rich flavor. Hershey’s or unsweetened cocoa powder works, but won’t be as dark.
• Kosher Salt: Balances the sweetness. Start with a pinch, taste, and add more if needed.

Variations for Chocolate Cream Cheese Frosting

• Mocha! Dissolve 1 tablespoon of instant coffee or espresso powder into the vanilla or heavy cream.
• Add some booze! A bit of Frangelico or bourbon would be absolutely divine! You can add up to 2 tablespoons.
• Extracts! Swap out the vanilla extract for chocolate, cherry, or even orange to change the flavor slightly. Just remember that not all extracts are created equal, so start small and add more after tasting.

Professional Tips

• Room temperature is everything. I cannot stress this enough. Set your cream cheese and butter out 1-2 hours before making this. You want them soft, not melty. If either one is too cold, there will be lumps of cream cheese or butter. It doesn’t matter either way because a lumpy frosting is a lumpy frosting.
• Sift your dry ingredients. I sift the cocoa powder and powdered sugar right into the mixer bowl. Takes 10 extra seconds and saves you from a grainy frosting.
• Beat on low first. When you add the dry ingredients, start on low speed. Otherwise, you’ll have a cocoa powder explosion in your kitchen. Trust me, cocoa powder is no joke to clean up!
• Switch to the whisk for fluff. The paddle combines everything, but the whisk attachment aerates and makes it lighter.

How to Make Chocolate Cream Cheese Frosting

Use these instructions to make a silky smooth frosting every time! Further details and measurements can be found in the recipe card below.

Step 1: Beat cream cheese.: In a stand mixer with the paddle attachment, beat the cream cheese and butter together on medium speed until completely smooth and homogenous. No streaks, no lumps (photo 1).

Make sure your cream cheese and butter are truly room temperature. They should be soft enough to press your finger into, but not greasy or melting. If you forgot or didn’t have the time to let your butter and cream cheese come to room temperature, follow the instructions from my cream cheese buttercream frosting!

Step 2: Sift. Sift the cocoa powder, kosher salt, and confectioners’ sugar directly into the bowl. Mix on low speed until combined. Scrape down the sides of the bowl and mix again (photo 2).

Step 3: Flavor. Mix in the vanilla extract. Taste and adjust if needed.

Step 4: Beat. Switch to the whisk attachment and beat on medium-high until it is lightened and fluffy, about 2 minutes (photo 3).

Optional Step 5: Make it whipped. For an even lighter frosting, add ¼–½ cup of cold heavy whipping cream and beat everything on medium-high speed until stiff peaks form. This creates a frosting that pipes beautifully and has an almost mousse-like texture (photo 4).

Recipe FAQs

Before You Go

I hope you enjoyed this creamy chocolate buttercream recipe. Check out our other delicious buttercream and frosting recipes, like my personal favorites Swiss meringue buttercream and this ermine frosting recipe!