Description
A rich and creamy chocolate cream cheese frosting that combines smooth cream cheese with unsweetened cocoa powder and powdered sugar for a perfectly balanced sweet and tangy taste. Ideal for frosting cakes and cupcakes, this easy no-cook recipe creates a velvety texture that spreads smoothly and stays deliciously moist.
Ingredients
Scale
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 to 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or heavy cream (optional, for desired consistency)
Instructions
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 to 3 minutes.
- Add Cocoa Powder: Sift in the unsweetened cocoa powder and continue beating until it is fully incorporated into the mixture.
- Add Powdered Sugar Gradually: Gradually add the powdered sugar one cup at a time, mixing well after each addition to maintain a smooth texture.
- Add Vanilla Extract: Stir in the vanilla extract and beat the frosting until it becomes fluffy and light.
- Adjust Consistency: If the frosting is too thick, add milk or heavy cream one tablespoon at a time until the desired spreading consistency is reached.
- Use or Store: Use the frosting immediately or refrigerate in an airtight container until ready to use. Let it come to room temperature and re-whip before applying.
Notes
- Ensure cream cheese and butter are fully softened to prevent lumps.
- This frosting pairs well with chocolate, vanilla, and red velvet cakes or cupcakes.
- Store leftover frosting in an airtight container in the refrigerator for up to 5 days.
- Before use after refrigeration, bring frosting to room temperature and re-whip for best texture.
