Chocolate Cream Cheese Frosting

In the past (and let’s be real – it’ll probably happen in the future too), we’ve been known to eat a far-too-large helping of frosting with a spoon, right out of the bowl, before it even makes it onto the cake. This particular frosting is usually involved as the party to blame in that scenario. Not us. No way. This frosting is too impossible to resist, and so a taste or two (or twelve…) just can’t be helped.

Chocolate Cream Cheese Frosting
10 min to prepare; serves 18-24 cupcakes or 2-layer cake

3-4 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
1 package (8 oz) cream cheese
1/2 cup unsweetened cocoa powder
heavy cream, as needed
Pinch of kosher salt

In a large bowl, beat the cream cheese and butter with an electric mixer on medium until smooth. Gradually add the powdered sugar until desired consistency is reached, mixing on low. Add the cocoa powder and salt and mix on low until thoroughly combined.
Turn mixer to high and beat until fluffy, 2-3 minutes. If frosting is too thick, add heavy cream 1 teaspoon at a time, until desired consistency is reached. Enjoy!

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