Description
This whipped chocolate cream cheese frosting is a luscious, creamy topping perfect for cupcakes, cakes, and other desserts. Made with smooth cream cheese, rich butter, cocoa powder, and powdered sugar, it strikes the perfect balance of chocolatey sweetness and tangy creaminess. Easy to whip up in minutes using an electric mixer, this frosting is ideal for piping or spreading on your favorite baked treats.
Ingredients
Scale
Frosting Ingredients
- 8 oz cream cheese, room temperature
- 8 Tbsp (1/2 cup) unsalted butter, room temperature
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Beat the Cream Cheese and Butter: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer and large bowl), beat 8 oz of room temperature cream cheese together with 8 tablespoons of unsalted butter on medium to high speed for about 3 minutes. The mixture should become creamy and smooth. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
- Add Powdered Sugar, Cocoa, and Salt: Sift together 3 cups of powdered sugar and 1/2 cup unsweetened cocoa powder to avoid lumps, then add 1/4 teaspoon salt. Incorporate these dry ingredients into the cream cheese and butter mixture by mixing on low speed until just combined. Scrape the bowl down thoroughly, then increase the speed to medium/high and beat for 1 minute until the frosting is smooth, light, and whipped.
- Mix in Vanilla Extract: Add 1 teaspoon of vanilla extract to the frosting and beat again on medium/high speed for 1 minute until everything is smooth and fully combined. Your whipped chocolate cream cheese frosting is now ready to be piped onto cooled cupcakes or spread on cakes for a decadent chocolate finish.
Notes
- Ensure cream cheese and butter are fully softened to room temperature for a smooth frosting texture.
- Sifting the powdered sugar and cocoa powder prevents lumps and ensures a silky frosting.
- For best results, frost your cupcakes or cakes once they have completely cooled to prevent melting.
- This frosting can be stored covered in the refrigerator for up to 3 days; bring to room temperature and briefly re-whip before using.
- If the frosting is too thick, add a teaspoon of milk or cream to reach desired consistency.
