Natasha's Kitchen

natashaskitchen.com · Mar 7, 2015

Chocolate Cream Cheese Frosting


This chocolate cream cheese frosting is a chocolate lovers dream. It’s also surprisingly easy to make, is silky smooth and pipes onto cupcakes or cakes beautifully. It works really well over either of the chocolate cupcakes that I’ve posted: (1) Moist Chocolate Cupcakes – easy peasy or (2) super fluffy Dark Chocolate Cupcakes. I’ve gotten loads of requests for a perfect chocolate cupcake frosting recipe and I know you’ll be impressed with this one. The cream cheese base gives it a lighter whipped texture. It’s not overly rich or overly sweet, but is super chocolatey and will win you over.

Yields: about 3 cups of frosting to generously frost 18 cupcakes or reasonably frost 24 cupcakes. It would also be enough to frost an 8 or 9-inch two layer round cake.

Ingredients for Chocolate Frosting Recipe:
8 oz package cream cheese, room temp
8 Tbsp (1/2 cup) unsalted butter, room temp
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla

How to Make Whipped Chocolate Cream Cheese Frosting:
1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.


2. Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).

4. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.

Note: it’s best to pipe the frosting on after it is made. If you refrigerate the frosting, it will need a little time at room temp to soften and become pipe-able.

Whipped Chocolate Cream Cheese Frosting
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Prep time 8 mins
Total time 8 mins
This chocolate cream cheese frosting is a chocolate lovers dream. It’s also surprisingly easy to make, is silky smooth and pipes onto cupcakes or cakes beautifully. I’ve gotten loads of requests for a perfect chocolate cupcake frosting recipe and I know you’ll be impressed with this one. The cream cheese base gives it a lighter whipped texture. It’s not overly rich or overly sweet, but is super chocolatey and will win you over. Yields: about 3 cups of frosting to generously frost 18 cupcakes or reasonably frost 24 cupcakes. It would also be enough to frost an 8 or 9-inch two layer round cake.
Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost To Make: $4-$6 Serving: 3 cups frosting
Ingredients
  • 8 oz package cream cheese, room temp
  • 8 Tbsp (1/2 cup) unsalted butter, room temp
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ tsp salt
  • 1 tsp vanilla

Instructions
  1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
  2. Sift in 3 cups powdered sugar with ½ cup cocoa powder to ensure there are no lumps then add ¼ tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
  3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.

Notes It’s best to pipe the frosting on after it is made. If you refrigerate the frosting, it will need a little time at room temp to soften and become pipe-able.
3.2.2925

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
*The OXO strainer/sifter is totally multi-purpose!
*I love my stacking measuring spoons – I just wash the ones I use.
*Red Stand Mixer from KitchenAid: 6 Qt. Pro 600 Series in Empire Red

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