This Dark Chocolate Cream Cheese Frosting is light, fluffy, chocolaty, not overly sweet with only six ingredients.
I finally made the chocolate cake I was eyeing on you tube and it was finished up with this super simple frosting.
I usually buy a piece of cake instead of making one whole cake. It is safer that way to avoid stuffing my face. Needless to say, I made the cake.
I drool seeing this cake in you tube and smothered with this fluffy Dark Chocolate Cream Cheese Frosting. Cream cheese paired with cocoa is always a delight.
This frosting recipe is for a 3 layered chocolate cake so don’t get scared with the sugar content.
You can cut the recipe in half and apply a very thin layer of frosting.
I was expecting this frosting to be overly rich and sweet, but to my surprise it was not. Thanks to the dark cocoa.
This Dark Chocolate Cream Cheese Frosting will not disappoint. Great for cupcakes and layered cakes. Enjoy!
How to Make Dark Chocolate Cream Cheese Frosting
Dark Chocolate Cream Cheese Frosting
- 1½ cups butter softened
- 8 oz cream cheese softened
- 1½ cups unsweetened dark cocoa powder sift after measured
- 3 teaspoons vanilla extract
- 7-8 cups powdered sugar sift after measured
- ¼ cup cup milk
- In the stand mixer bowl, beat butter and cream cheese until fluffy.
- Toss in dark cocoa powder and vanilla extract and continue beating until well combined.
- Add in powdered sugar, 1 to 2 cups at a time. Add milk to have a spreadable consistency. Frosting might be soft while piping but it will set once refrigerated.
Did I sift the cocoa powder and powdered sugar?
Yes, I did but not necessary. If you notice cocoa and powdered sugar to be lumpy then it doesn’t hurt to sift it.
Does butter and cream cheese need to be room temperature.
Yes. Remove from the fridge an hour before making frosting.
If the frosting is soft, should I refrigerate before spreading or piping on cake?
Once I was done making the frosting, I applied it on the cake right away. If frosting is soft, it might help to refrigerate for 2 to 3 minutes before piping stars or décor on the cake but that’s up to your preference.
Adapted from Rachel. Thanks for sharing this recipe.