I have another small-batch frosting recipe for you today, and this one is one of my favorites. This Chocolate Cream Cheese Frosting is SO creamy and SO spectacularly good, good luck not just sitting there and eating it with a spoon (that’s what I like to do 😉). And the best part is that it’s just as easy to make as a classic American chocolate buttercream but with the added smoothness and tang of cream cheese.
Recipe Yield
This recipe will make about 1 cup of frosting depending on how much air you whip into it. It will frost (about):
4 to 6 cupcakes with a piping bag 8 cookies 1 single-layer 6-inch or 7×5-inch cake or brownies (top and sides) 1 8-inch cake (thin layer over top only)
*If you want to use this frosting to frost a 6-inch 2-layer cake, double the recipe.
Chocolate Cream Cheese Frosting Ingredients
Cream cheese: You’ll want to use full-fat cream cheese here for the best results. Philadelphia cream cheese is my go-to cream cheese for desserts. Butter: I call for salted butter here since it’s what most people have on hand, but if you have unsalted, you can use that and just add a generous pinch of salt. Vanilla extract: Even though this is a chocolate frosting, a little vanilla extract helps add depth to the chocolate flavor. Powdered sugar: Powdered sugar adds sweetness AND structure to this frosting. If you’re someone who likes to cut the sugar in recipes, don’t try and cut too much sugar from this frosting or it will be too runny. Unsweetened cocoa powder: Even though we’re using just 2 tablespoons of cocoa powder, it gives the frosting a deep and dreamy chocolate flavor. Milk: If you need a thinner, smoother frosting, you can add just a bit of milk after everything has been mixed.
How to Make the Best Chocolate Cream Cheese Frosting (Tips & Tricks)
Where to Use This Frosting
Chocolate cream cheese frosting is delicious on almost anything, but here are a few recipes to get you started: If you have a large flexible plastic cutting board (like these), using one can speed up your sifting time and create less mess. Sift your powdered sugar and cocoa powder over the larger cutting board surface and then pick up the cutting board and funnel the sugar/cocoa powder into your bowl.
Small-batch Vanilla Cupcakes Small-batch Chocolate Cupcakes Frosted Sugar Cookies Small-batch Brownies Small Banana Layer Cake (double the frosting recipe)
Does cream cheese frosting need to be refrigerated?
Yes. Cream cheese frostings and desserts topped with them should be stored in the refrigerator in an airtight container.
Can you freeze chocolate frosting?
Yes! American buttercreams like this freeze really well. Store your frosting in a freezer bag and it will keep for up to 2 months in the freezer. Allow to come to room temperature on the counter before using.
Can you make this frosting in advance and store it in the refrigerator?
Yes. You can store this frosting covered in the refrigerator for about 48 hours, but the frosting is extremely firm cold, so you’ll need to let it come to room temperature on the counter before using.
More Small-batch Frosting Recipes
Vanilla Frosting Chocolate Frosting Cream Cheese Frosting Cookie Dough Frosting Strawberry Frosting Oreo Frosting
 To double or triple the frosting recipe, hover over the serving size or click if you’re on mobile, and slide the slider. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
