You guys already know my passion for baking and how I love making things from scratch. But what you might not know are the mishaps that happen along the way! Today’s cream cheese and chocolate icing was actually born from one of those piping fails that inspired me to create my own homemade version.
So, the trouble started whenever I tried to frost my desserts – whether it was cakes, brownies, or cookies. A lot of the time, especially when I was trying to pipe a flower or a swirl, the frosting would fall flat. The shape just wouldn’t hold, and I used to end up wasting a lot of frosting (and time!)- feeling super stressed!
Ready-made frostings are often oily because they use vegetable oils or shortening instead of butter or cream cheese. Can’t really blame them, as these oils actually help with the shelf life. But the downside? They make the frosting greasy, causing it to lose its shape easily when piped.
My homemade chocolate cream cheese frosting recipe, on the other hand, is made with the best, freshest ingredients. It’s never oily and lets you pipe beautifully every time! Plus, it’s fresher, tastier, and has that glossy finish you just can’t get from store-bought frostings.
Why You’ll Love This Chocolate Cream Cheese Frosting
- Balanced flavor of cocoa and buttery richness.
- Soft, spreadable, and extra creamy!
- Sweet- but the taste is never overpowering.
- Made with pantry staples in under 10 minutes.
- Glossy, smooth, and holds its shape in piping and swirls.
Try Different Flavors To Make The Best Chocolate Cream Cheese Frosting!
Add a new flavor and experience a whole new look and taste with your cream cheese and chocolate icing!
Strawberry
Have some strawberry jam left in the jar? Stir a bit into your cream cheese frosting to enjoy a sweet berry-flavored twist! Don’t have jam? You can also use freeze-dried strawberry powder for a bold and punchy flavor.
Chocolate
The cocoa I have used in this recipe works great for a classic vibe. But if you want to level things up, consider adding a spoonful of Nutella or some melted dark or milk chocolate! I love adding a swirl of chocolate ganache as well, though it’s a bit rich and might not be for everyone’s palate.
Almond Extract
Just a few drops of almond extract work wonders in adding a delicate, nutty flavor to your cream cheese and chocolate icing. As almond extract has a strong flavor, I recommend using it lightly to keep the balance just right.
Peppermint
Holidays just don’t feel right without the smell of fresh peppermint! Add a touch of peppermint extract to your frosting to bring that festive vibe.
Salted Caramel
Want a salty kick with a sweet finish? Swirl in some gooey salted caramel sauce and watch your frosting go from simple to sensational!
Orange Zest
For a fruity flavor and bright pop of color, add a bit of orange zest to your frosting- it freshens the whole dessert instantly!
Tips To Make The Best Chocolate Frosting Recipe
The first time is always the hardest! To make your first attempt fun and flawless, here are some handy tips to help you out:
- For any frosting, blending is key. Using room temperature ingredients like butter and cream cheese gives you that perfect creamy finish.
- Not sure how sweet or chocolatey you want the frosting to be? Add the sugar and cocoa gradually and taste along the way until it’s perfect for you!
- If the frosting feels too thin, add a bit more powdered sugar. If it’s too thick, adjust the consistency with a splash of milk.
- To get a firmer frosting that holds its shape, chill it in the refrigerator for 15 minutes before you start piping.
- For a rich, authentic flavor, go for fresh vanilla extract instead of the bottled vanilla essence.
Cream Cheese and Chocolate Icing | Chocolate Cream Cheese Frosting
Ingredients
- ½ cup / 115 g Unsalted Butter (room temperature)
- 1 cup / 227 g Cream Cheese (room temperature)
- 3 cups / 375 g Powdered Sugar/Icing Sugar
- ½ cup / 43 g Cocoa Powder
- 1 tsp / 5 ml Vanilla Essence
- ¼ tsp / 1.5 g Salt
- 2-3 tbsp / 30 ml Heavy Cream or Milk
Instructions
Beat Butter and Cream Cheese
- Grab a large mixing bowl and add unsalted butter and cream cheese to it.
- Using a hand mixer or stand mixer, beat the mixture on medium-high speed for 2-3 minutes until it’s smooth and creamy.
Add Dry Ingredients
- Add sifted powdered sugar/icing sugar gradually and beat on low speed until all the ingredients are thoroughly mixed.
- Add the second half of the sugar and cocoa powder, beat again until fully combined.
Mix, Adjust, and Decorate!
- Beat the mixture on medium-high speed until it’s creamy and fully combined.
- Add 2 tablespoons of heavy cream or milk to enhance the creaminess of the frosting. If desired, add one more tablespoon of cream.
- Mix again on high speed for 1 more minute until the icing is light, fluffy, and spreadable.
- Enjoy slathering the glossy, rich cream cheese chocolate icing on cookies, filling cupcakes, or using it as a dip for fresh and seasonal fruits!
Notes
- After freezing the chocolate frosting, thaw it in the refrigerator, then beat the frosting for a few seconds so it’s creamy again for use.
- Put the frosting in your piping bag and chill it in the fridge for at least 15-20 minutes before you start decorating. Cold cream cheese frosting keeps its shape much better, so your decorations will look great!
- This easy chocolate cream cheese frosting recipe is enough to frost 12–16 cupcakes, one 9×13-inch cake, or one 2-layer 8 or 9-inch cake (modestly frosted).
Funny how the smartest solution often comes from total frustration, right?
At first, when my piped swirls or flowers would droop, honestly, I thought I was doing something wrong- maybe the technique was off or I wasn’t using the right tip. But then I decided to make a frosting from scratch- using real cream cheese, butter, cocoa powder and sugar- just to see if it would be different.
And it sure did!
Not only do my cream cheese and chocolate icing swirls come out exactly how I want them, but now I also have full control over the flavor and sweetness. For instance, I made a vanilla cake or a chocolate cake the other day and added a bit of extra cocoa to make the frosting more chocolaty.
Around the holidays, I like to throw in peppermint or peanut butter for a festive and richer flavor. This sort of flexibility is exactly why I always choose this homemade version- each of my desserts now has a unique frosting that perfectly matches its own personality!
Recipe FAQs
Why Does My Frosting Seem Runny?
Your frosting may become runny if the cream cheese and butter are too warm or if you added too much milk. Chill the frosting and add more powdered sugar to fix the consistency.
How Long Does The Frosting Stay Edible?
Once prepared, the frosting stays fresh for 3-5 days in the refrigerator.
What Can I Use As A Substitute For Cocoa Powder?
If you are out of cocoa powder, you can use melted chocolate, hot chocolate mix, or chocolate syrup as alternatives.
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