Community Pick
Chocolate Cream Cheese Frosting
"This frosting is sooo good. It almost has a whipped consistency, and it tastes absolutely delicious. I use it when I want a rich & smooth chocolate frosting. It is my "go-to" frosting, and my family is always asking me to use it. I cannot even remember where I found it because I have been using it for so long. I usually end up doubling the recipe, which is the perfect amount for a two-layer cake. The most important step is letting your cream cheese and butter soften. Enjoy!"
photo by Alma G.
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1 (3 ounce) package cream cheese, softened
- 1⁄4 cup butter, softened
- 2 cups powdered sugar
- 1⁄3 cup baking cocoa
- 1 dash salt
- 3 tablespoons milk or 3 tablespoons whipping cream
- 1⁄2 teaspoon vanilla extract
directions
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
- Mix well.
- Spread over the cake or cupcakes.
- Store in the refrigerator.
Questions & Replies
-
What kind of cake are you putting this frosting on. I was thinking yellow.
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Is it supposed to be 3 oz or 8 oz package of cream cheese? I don't recall ever seeing a 3 oz package before. Turns out super great w a full 8 oz package... LOL~ I may also have to double the recipe for a 13x9 cake??? -
Can you us Splenda instead of powdered sugar -
I'm making a chocolate cake for my mom's birthday, and I read in the comments that people doubled the frosting for a 9 inch cake. I was wondering, should I do that? Or is it enough to follow the recipe and not double it?
Reviews
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Haven't tried it yet, but I did have a suggestion after reading the reviews. If you make more than you need, remember this; any extra will go great on graham crackers. Might even whip up some just for that reason. If you need an excuse to try this, graham crackers make an excellent conveyor of frosting from bowl to lips.
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Made mine just like the recipe and it is heavenly! It was so easy with the cocoa - no melting needed! I made to serve with some pumpkin cupcakes. I will definitely use this recipe again!! -
I've tried so many other chocolate frostings from this site, but this is hands down the best. This has become my go-to frosting. I upped the cocoa to a 1/2 cup and was really pleased with the deep chocolate flavor. I used 1% milk because it was what I had, but I am planning to try it with cream, since I think it will make a great frosting even richer and creamier. It was quick to put together and tastes fantastic on my homemade brownies. Thank you so much for this wonderful recipe. -
Delicious! Perfect and quick to make for a small batch of cupcakes I decided to do last minute for a friend. -
Wow, this is sooo good just like History Teacher said! I used it on a chocolate cake that I added chocolate chips too and wow. My Hubby and Neighbour asked for seconds, I am sure the cake will be gone by tomorrow night for they work from home! If you are looking for a light fluffy frosting and want chocolaty this is it! I will be making this again! Used 1/2 c. of the cocoa like others posted and YUMMMMMY!
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Tweaks
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I didn't add salt.. I figured my butter had salt in it so it would be okay without. I actually forgot about the salt til after I was already done.. oops
RECIPE SUBMITTED BY
History Teacher
Warsaw, IN
I am a high school history teacher who loves to cook! I worked in the restaurant industry for seven years, starting in high school and later as I put myself through college. My husband, a police officer, loves to eat my food, so I love experimenting with new recipes. Food and cooking is one of my life's greatest passions! I love collecting cookbooks as well, and I have collected quite a few over the years.
