Description
A rich and creamy chocolate frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 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.
- Last Step: Please leave a rating and comment letting us know how you liked this recipe!
Notes
- This recipe makes enough frosting for 18-24 cupcakes (depending on the amount of frosting), 1-8 or 9” 2-layer cake, or 1-9×13 cake.
- Store leftover chocolate cream cheese frosting in the fridge for 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 168
- Sugar: 24g
- Sodium: 47mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg