Cream Cheese and Chocolate Icing | Chocolate Cream Cheese Frosting
Chocolate cream cheese frosting – perfectly balanced, rich, and creamy. Learn how to make this versatile and ideal cream cheese and chocolate icing.
Ingredients
- ½ cup Unsalted Butter room temperature
- 1 cup Cream Cheese room temperature
- 3 cups Powdered Sugar/Icing Sugar
- ½ cup Cocoa Powder
- 1 tsp Vanilla Essence
- ¼ tsp Salt
- 2-3 tbsp 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).