Chocolate Cream Cheese Frosting
This chocolate cream cheese frosting is thick, creamy, silky smooth, and not too sweet. It pipes beautifully onto cupcakes or cakes and is surprisingly easy to make.
Servings 18 cupcakes
- ½ cup unsalted butter softened to room temperature
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup cocoa powder
- 3 cups powdered sugar
- 1-2 tablespoons whipping cream as needed
In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
Once it's almost combined turn the mixer up to medium speed & continue beating until combined.
If the frosting seems too thick or sweet, optionally add in 1-2 tablespoons of whipping cream. If it isn't sweet enough mix in a little more powdered sugar, about ¼ cup at a time.
Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.
*Store frosted cakes & cupcakes in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. If your kitchen is warm, I recommend storing in the fridge.
**Leftover frosting can be put in an airtight container and frozen. Thaw in the fridge and then beat again to soften before decorating cakes & cupcakes