Total Time
Prep 5 mins
Cook 0 mins

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!

Ingredients Nutrition


  1. In a mixing bowl, beat the cream cheese and butter until smooth.
  2. Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
  3. Mix well.
  4. Spread over the cake or cupcakes.
  5. Store in the refrigerator.
Most Helpful

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!!

Julie F September 29, 2010

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!

Lady Westphal September 09, 2010

I used this recipe as a base for a my version. I used 3 oz whipped cream cheese walmart brand. I set it out for an hour to keep it at room temperature. Then I used smart butter brand 1/4 cup. (its less fatty butter than others) heat it microwave for 30secs leave out for 30 minutes to cool.Then 1/2 cup Hersey's Cocoa 100% special Dark. 3 teaspoon of milk and 1/2 teasp vanilla extract and 2 c powered sugar I omited the salt. Its a fantastic topping with my brownie (Ghiraradelli double choc mix) I'm rather my m own treats then buy from store or restaurants at least you know whats in it Tina

tdadavis October 10, 2009