Chocolate Cream Cheese Frosting
All you need is 6 ingredients and 15 minutes to make this Chocolate Cream Cheese Frosting. Sweet (but not too sweet), smooth, and creamy, it’s the perfect topping for chocolate and vanilla cupcakes or cakes.
Servings: 18 to 24 cupcakes
Calories: 168kcal
Ingredients
- 1/2 cup unsalted butter (1 stick) softened to room temperature
- 8 ounce cream cheese brick-style, softened to room temperature
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 3 ½ cups powdered sugar sifted
- ½ cup cocoa powder sifted
Instructions
- In a large bowl, add butter and cream cheese, then cream together with an electric or stand mixer on medium for several minutes until they are smooth and free of any lumps.
- Add the vanilla and the pinch of salt and mix to combine.
- Add the powdered sugar, a little at a time, and blend at a low speed until mixed well and completely combined.
- Add the cocoa powder and continue to mix on low speed until well-combined.
- Frost your cake or cupcakes when they are completely cool.
Notes
This recipe makes enough frosting for 18-24 cupcakes (depending on the amount of frosting), 1-8 or 9” 2-layer cake, or 1- 9x13 cake.
Store leftover chocolate cream cheese frosting in the fridge for 5-7 days.
Nutrition
Calories: 168kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 47mg | Potassium: 70mg | Fiber: 1g | Sugar: 24g | Vitamin A: 227IU | Calcium: 23mg | Iron: 0.4mg