Chocolate Cream Cheese Frosting
Servings: 24 servings
Yields: ~3 cups of frosting
Calories: 93kcal
This chocolate cream cheese frosting is silky smooth and decadent with a slight tang! It's the perfect topping for cupcakes, layer cakes, and more.
Print Recipe
Ingredients
- 8 ounces (225 g) full-fat cream cheese at room temperature
- ¼ cup (55 g) unsalted butter at room temperature
- 2 cups (260 g) powdered sugar
- ½ cup (60 g) unsweetened cocoa powder natural or Dutch processed
- ⅛ teaspoon coarse kosher salt
Equipment
- mixer with the paddle attachment
Instructions
- In a mixing bowl with the paddle attachment, beat cream cheese and butter on medium-high speed until fluffy, about 1 minute.
- Add powdered sugar, cocoa powder, and salt and beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
Notes
Yield: It's enough to frost 24 cupcakes with moderate frosting. Or 12 cupcakes with tall swirled frosting, as pictured above.
Storing Tips:
- Keep cream cheese frosting in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Re-whip before using. To thaw frozen frosting, transfer to the fridge and thaw it overnight.
- Keep cream cheese frosting in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Re-whip before using. To thaw frozen frosting, transfer to the fridge and thaw it overnight.
Nutrition
Servings: 2 tablespoon
Calories: 93kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Sugar: 10g
Sodium: 65mg