Chocolate Cream Cheese Buttercream Frosting Recipe

Ever find yourself craving something so indulgent and creamy that it practically gives you a hug? Well, welcome to your new dessert obsession: a luscious, velvety chocolate cream cheese frosting that’s about to elevate your baking game to a whole new level! Let’s roll up those sleeves and dive into this dreamy creation.

This Chocolate Cream Cheese Buttercream Frosting exudes richness and creaminess, thanks to softened cream cheese and deep, dark cocoa powder. Vanilla extract and a smidgen of salt round out the flavor profile.

Moisture level is adjustable, with either heavy cream or milk, so it’s perfect with any cake.

Ingredients

• Unsalted Butter: Provides a rich, creamy base; high in fat for smooth texture.
• Cream Cheese: Adds tangy flavor; smooth, creamy consistency; rich in calcium.
• Powdered Sugar: Sweetens; gives structure; carbohydrate source with fine texture.
• Unsweetened Cocoa Powder: Intense chocolate flavor; low in sugar; antioxidant-rich.
• Vanilla Extract: Enhances other flavors; aromatic; no nutritional value.

Ingredient Quantities

• 1 cup (226g) unsalted butter, softened
• 8 oz (227g) cream cheese, softened
• 3 1/2 cups (420g) powdered sugar
• 1/2 cup (45g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2-4 tablespoons heavy cream or milk (as needed for consistency)

How to Make this

1. In a large mixing bowl, use a medium speed setting on your mixer to combine the softened butter and cream cheese. Beat these two ingredients together until they reach a smooth and creamy consistency, which should take about 2-3 minutes.

2. Slowly incorporate the powdered sugar, adding it about 1 cup at a time, and beat it in at low speed until it is fully blended in. Then increase your mixer to medium-high speed and beat the mixture well after each addition.

3. Remove any lumps from the cocoa powder by sifting it, then add the sifted cocoa powder to the mixture of butter and cream cheese. Mix on low speed until combined.

4. The mixture should now have vanilla extract and salt added to it. Beat it all together at a medium speed until it is one even, well-combined substance.

5. Use a spatula to scrape down the sides of the bowl, so all the ingredients are mixed well.

6. Slowly incorporate 2 tablespoons of heavy cream or milk. Mix on low speed until the frosting reaches the consistency you want.

7. If the frosting is overly thick, stir in additional heavy cream or milk, 1 tablespoon at a time, mixing after each addition, until the desired consistency is reached.

8. Once the frosting is smooth and spreadable, bump the mixer up to medium-high and beat it for another 2-3 minutes to make the frosting extra fluffy. Don’t forget: Fluffiness is next to frostiness!

9. Sample the frosting and rectify the vanilla or salt if required, ensuring that any adjustments are well incorporated.

10. Use right away to frost cakes or cupcakes, or store in the fridge for later use. If the frosting has been in the fridge, let it warm up slightly and re-beat before using.

Equipment Needed

1. Large mixing bowl
2. Electric mixer
3. Measuring cups and spoons
4. Rubber spatula
5. Sifter or fine mesh sieve
6. Spoon or small spatula (for scraping sides)
7. Storage container (if storing frosting)

FAQ

• Can I use salted butter instead of unsalted?Yes, however, leave out the extra salt in the recipe that’s meant to balance the flavors.
• Is there an alternative to heavy cream?Milk can be used to adjust the consistency of the frosting, but heavy cream, used in the same way, gives a richer texture.
• How do I store the frosting?Keep it in a sealed container in the fridge. You can use it straight from the container or bring it to room temperature first. Then, mix again and use it.
• Can I make this frosting ahead of time?Without a doubt, it can be made a day or two ahead. Just store as directed and re-whip if needed before using.
• What if my frosting is too thick?Incrementally incorporate additional heavy cream or milk, one tablespoon at a time, to achieve the intended consistency.
• Can I halve or double this recipe?This recipe can just as easily be halved or doubled—just adjust the ingredient quantities accordingly.
• Can I use low-fat cream cheese?For optimal flavor and texture, it’s best to use full-fat cream cheese, but it can be substituted with low-fat if necessary.

Chocolate Cream Cheese Buttercream Frosting Recipe Substitutions and Variations

Salted butter can be used in place of unsalted butter as long as you cut down on the salt elsewhere in the recipe. Again, salted butter acts like an oil. It can’t be whipped to the super-light stage that the base needs if you’re going for a cake that’s fluffy and makes rainbows. (Okay, I haven’t seen a rainbow in a cake yet, but I trust it can happen.)
Mascarpone cheese can be used in place of cream cheese for a slightly sweeter taste and a creamier texture.
At home, one can make powdered sugar by mixing granulated sugar and a little cornstarch and blending them until they are a fine powder.
Dutch-process cocoa can be substituted for unsweetened cocoa powder in the same amount. The result: slightly richer, slightly better flavor.
Almond extract can be used in place of vanilla extract when a different flavor profile is desired; however, it should be noted that half the amount of almond extract should be used, as it is stronger than vanilla.

Pro Tips

1. Temperature Tips Make sure both the butter and cream cheese are softened to room temperature before starting. This ensures they blend smoothly without lumps, resulting in a creamier frosting.

2. Sifting Is Key Always sift the powdered sugar and cocoa powder to remove any lumps. This not only makes mixing easier but also contributes to a smoother, silkier frosting.

3. Consistency Control To avoid a runny or overly thick frosting, add the heavy cream or milk slowly. It’s easier to fix a frosting that’s too thick by gradually adding liquid than to thicken one that’s too runny.

4. Fluffiness Factor After achieving the right consistency, don’t skip the step of beating the frosting on medium-high for 2-3 minutes. This adds air to the mixture, resulting in a lighter, fluffier texture.

5. Storage Success If you make the frosting ahead of time or have leftovers, store it in an airtight container. Before reusing, let it come back to room temperature and beat it for a minute to restore its light and fluffy texture.