The Best Chocolate Cream Cheese Frosting
A step-by-step tutorial on making the best chocolate cream cheese frosting. And SURPRISE, it's not as intimidating as you may think.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 (8-oz) block cream cheese, at room temperature
- 3/4 cup Dutch-process cocoa powder
- 5 cups powdered sugar *(see note)
- 3 Tbsp heavy cream
- 3/4 tsp instant coffee
- 1 Tbsp pure vanilla extract
- 1/2 tsp kosher salt **(see note)
Instructions
- Beat the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes on high speed. Scrape down the bowl of your mixer with a rubber spatula.
- Add the cocoa powder and beat until smooth. Tip: I like to fold it in with my rubber spatula a bit before beating it so it doesn't go everywhere!
- Scrape down the sides of your bowl with a rubber spatula. Slowly beat in the powdered sugar, about 1 cup at a time, until smooth.
- Add the heavy cream to a separate small bowl and microwave for 15 seconds or until warm but not too hot. Stir in the instant coffee. Beat into the butter and cream cheese mixture.
- Beat in the vanilla and salt until smooth and combined.
- Use this frosting on cakes, cupcakes, cookies, etc.!
Notes
*The powdered sugar can be sifted or not sifted, you choose! Sifting will only make things smoother, but is not necessary to the total outcome of the frosting.
**Though I included an amount of salt, please add it to your liking. If you like things less salty, start with a smaller amount and vice-versa.