Chocolate cream cheese frosting is an easy and delicious way to top off any dessert. This smooth and creamy frosting is the perfect complement to cupcakes, sweet cakes, sugar cookies, or brownies.
Who doesn’t love a decadent slice of chocolate cake with cream cheese frosting? This homemade chocolate cream cheese icing recipe has a double dose of chocolate that will take your chocolate cake from totally delicious to over-the-top yum.
Using easy, everyday ingredients you can have a homemade frosting that is anything but typical in no time at all. This double chocolate cream cheese icing is delicious on baked goods or sandwiched between graham crackers. It’s also yummy stirred into a hot cup of coffee if you want to enjoy a mocha treat.
Ingredients
This frosting recipe only calls for 7 ingredients and comes together very quickly. It’s simple and easy, which is part of its charm and totally delicious which is what makes it the best chocolate cream cheese frosting recipe for those days when you just need chocolate everywhere!
So what do you need to make a chocolate cream cheese frosting from scratch?
- Dark chocolate (or chocolate chips)*
- Butter
- Cream cheese
- Powdered sugar
- Unsweetened cocoa powder
- Vanilla extract
- Salt
If you’re not a big fan of dark chocolate, it’s okay. I promise. The rest of the ingredients tone down the strong flavor associated with a truly dark chocolate and come together as a rich, creamy chocolate frosting that isn’t too bitter or strong at all. In fact, it almost tastes like milk chocolate!
?? Recipe Highlights
Here is a brief overview to get an idea of what to expect with this chocolate cream cheese frosting recipe. Scroll down to the printable recipe card for all the details.
Most chocolate cream cheese frosting recipes use either cocoa powder or melted chocolate for their flavor. This recipe calls for both, which is what sets this particular recipe apart from the rest!
Because you’re using both cocoa powder and melted chocolate, you’re going to get a homemade chocolate frosting that is rich, indulgent, and so delicious that you’ll want to lick the spatula clean (It’s okay; go ahead…I won’t tell!). The combo of flavors is what makes this chocolate cream cheese icing the perfect topping for desserts (try it on white chocolate cake or brownies with cream cheese frosting).
- Melt the chopped chocolate and set aside to come to room temperature.
- Beat the butter and cream cheese together.
- Add the powdered sugar, cocoa powder, vanilla and salt. Mix well.
- Pour the melted chocolate into the mixing bowl and beat until it is all blended in and smooth.
The melted chocolate will make this frosting firmer than traditional cream cheese buttercream.
Tips For Success
- Make sure the melted chocolate is not hot when you add it to the cream cheese mixture. You want to be room temperature and pourable.
- If you fear the chocolate will harden into chunks, stir a bit of the cream cheese mixture into it before pouring it in with the icing. This simple tactic ensures your melted chocolate remains nice and creamy!
- Use block-style cream cheese. Don’t use the kind of cream cheese that comes in a tub or your buttercream will be loose.
- Purchase full fat cream cheese. Reduced fat cream cheese has a higher water content and will not work as well.
- Set your butter and cream cheese out in advance. You want them to be soft to the touch at room temperature before you cream them together.
How To Melt Chocolate For Frosting
This recipe calls for dark chocolate, but you can use semi-sweet or dark chocolate chips if you prefer or that’s what you have on hand. There are two ways to melt them, and both methods will work so pick whichever one you prefer.
You’ll want to melt your chocolate first and then set it to the side while you do the next steps so that it can start cooling off since you won’t want to use it while it’s too hot (that’s what causes runny frosting, and no one wants that!).
Melting Chocolate In The Microwave
If you’re going to use the microwave to melt your chocolate, cut it into chunks (a serrated knife will work great for this) so that it melts easier. Use a wide, shallow glass bowl.
Heat it for about a minute on a medium/high setting and then stir it. It won’t look melted at first, but once you stir it, you’ll see that it’s softening. Then repeat this step in 15-second intervals until you’ve got a perfectly tempting bowl of melted chocolate.
Melting Chocolate In A Double Boiler
To melt your chocolate with a double boiler is also very simple.
All that it means is that you boil water on the stove in a pan (just a couple of inches is fine) and have a tight fitting, heat-safe bowl resting on the opening of the pan into which you place your chocolate. The surface of the water cannot be touching the underside of your bowl; you want a definite gap in space.
Just stir the chocolate until it’s nice and smooth and you’re all set.
How To Store Homemade Cream Cheese Frosting
You can make this frosting ahead of time and keep it in the fridge for several days or up to six months in the freezer. You will want to pull it out and use it at room temperature so that it spreads.
Personally, I like to use a resealable freezer-friendly plastic bag for storing. I press it out flat so that it stacks well and thaws quickly. Just pull it out the night before and let it thaw in the refrigerator overnight, then pull it out a few hours before use so it can come to room temperature.
We used a star tip 864 and a round tip #804 to get the look you see. If you place a large coupler on your decorating bag then you can swap out the tips easily.
Here are some more flavors of cream cheese frosting to try:
- strawberry cream cheese frosting
- peanut butter cream cheese frosting
- vanilla cream cheese buttercream
More Recipes You Will Love
Vanilla Rose and Pistachio Cake
Chocolate Cupcakes with Peanut Butter Frosting
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Double Chocolate Cream Cheese Frosting
Ingredients
- 3 ounces dark chocolate chopped (or 1/2 cup chocolate chips) (87 grams)
- 1/2 cup butter room temperature (113 grams)
- 8 ounces cream cheese room temperature (226 grams)
- 4 cups powdered sugar 452 grams
- 3/4 cup unsweetened cocoa powder 63 grams
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Melt the chopped chocolate (or chocolate chips) in a microwave or a double boiler and set aside to come to room temperature while you mix the rest of the ingredients.
- Place the butter and cream cheese in a medium mixing bowl and beat on medium high speed (with an electric mixer) until it is smooth and creamy. About 2 to 3 minutes.
- Add the powdered sugar, cocoa powder, vanilla and salt. Stir them in a bit by hand then use the electric mixer to whip it up until it is smooth and creamy. Start on low speed so the dry ingredients don’t fly out of the bowl, then slowly increase the speed. Stop the mixer intermittently to scrape down the sides of the bowl.
- Pour the melted chocolate into the mixing bowl and beat until it is all blended in and smooth. If the frosting is too stiff, add some cream or milk, 1 to 2 teaspoons at a time until you get your preferred consistency.
Notes
- The butter and cream cheese should be at room temperature and soft to touch. If you use them while they are still cold you will get a lumpy frosting and the melted chocolate will clump up and it will not blend in smoothly.
- Creaming the butter and cream cheese before adding the rest of the ingredients will also ensure you get a smooth frosting.
- For best results, you may want to sift the powdered sugar to remove any lumps.
- Make sure the melted chocolate has come to room temperature before adding it to the frosting. If it is too warm, it will melt the frosting.
- If you’re not a fan of dark chocolate, don’t worry, the rest of the ingredients “tone down” the dark chocolate flavor and make it taste like smooth milk chocolate.
- You can freeze this frosting for up to 6 months in a well sealed container. I use a re-sealable freezer friendly plastic bag and press the frosting out flat so it stacks well and thaws faster. Let it thaw in the refrigerator overnight, then let it come to room temperature before using it. Room temperature frosting will spread easier.
- If you want thinner frosting, beat in some cream or milk a couple of teaspoons at a time until you get the consistency you want.
- This recipe makes 3 cups of frosting which is enough to generously cover an 8-inch, double layer cake or a 9-inch double layer cake.
AOK
Tuesday 18th of June 2024
For the cocoa powder, I used 1/2 c Valrhona cocoa and 1/4 c natural cocoa powder because I wanted the dark, rich color & flavor. I ended up with a very stiff consistency, and it was not nearly enough frosting for my 3 layer 8" cake. I ended up doubling the butter & cream cheese. It still had a stiff consistency and just barely enough to frost my cake. I could have still added a bit of milk to thin it out. But, the end result was an incredibly delicious and beautiful dark chocolate frosting. I will use this recipe again and will start with double the butter and cream cheese.
Dahn Boquist
Wednesday 19th of June 2024
Thanks for the comment. I did mention that this is only enough to cover a 2 layer 8-inch cake but I will add that note at the top as well. You can add cream or milk to thin the consistency.