How To Make Chocolate Cream Cheese Frosting
Level up your cakes and pastries with this luscious cream cheese frosting, made richer with chocolate, for a truly decadent topping!
In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 tablespoon of milk, and salt and beat on medium-high speed until combined and creamy.
Add 1 more tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt, if desired.
Serve over cakes, cupcakes, and other desserts, and enjoy!
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer.
- After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
- Calories: 835.81kcal
- Fat: 52.68g
- Saturated Fat: 31.65g
- Trans Fat: 1.12g
- Monounsaturated Fat: 13.60g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 93.63g
- Fiber: 4.24g
- Sugar: 84.97g
- Protein: 6.76g
- Cholesterol: 148.65mg
- Sodium: 475.32mg
- Calcium: 97.37mg
- Potassium: 287.71mg
- Iron: 1.91mg
- Vitamin A: 484.68µg
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