Chocolate Buttercream Frosting with Cream Cheese

ByEmily Rider Updated
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This chocolate buttercream frosting is made with Dutch-process cocoa, full-fat cream cheese, and salted butter, whipped into a smooth, deeply chocolatey frosting that pipes and spreads beautifully on cakes, cupcakes, and more.

The whole thing comes together in one bowl in about 10 minutes with a stand mixer or hand mixer, no stovetop and no special equipment beyond a sifter and a paddle attachment.

It pairs naturally with Chocolate Sourdough Cake Made with Freshly Milled Flour and Sourdough Vanilla Cake with Fresh Milled Flour, and it works beautifully alongside Vanilla Cream Cheese Frosting if you are frosting a layered cake with two flavors.

Why You’ll Love This Recipe

  • Cream cheese makes the difference – full-fat cream cheese adds body and a subtle tang that keeps this chocolate buttercream frosting from being one-note sweet, which is what separates it from every standard cocoa-and-butter frosting in the top search results.
  • Dutch-process cocoa gives a deeper color and flavor – the alkalized cocoa produces a smoother, more mellow chocolate taste and a darker color than natural cocoa, which means the finished frosting looks and tastes like it came from a bakery.
  • Pipes and spreads beautifully – the cream cheese and butter base gives this frosting enough structure to hold a piped swirl on cupcakes and enough softness to spread cleanly across a layer cake without dragging.

Ingredients

  • Salted butter – the fat base of this frosting, whipped until light and pale before anything else goes in. Salted butter is used deliberately here because the salt sharpens the cocoa and keeps the frosting from reading as one-dimensionally sweet. Use butter at room temperature so it whips properly, not melted and not cold from the refrigerator.
  • Full-fat cream cheese – adds body, tang, and creaminess that standard buttercream does not have. Use brick-style full-fat cream cheese, not whipped or spreadable, which contains too much air and water and will make the frosting thin and unstable. Soften to room temperature before adding.
  • Dutch-process cocoa powder – the defining flavor of this frosting. Dutch-process cocoa has been alkalized to neutralize its natural acidity, which produces a smoother, more mellow chocolate flavor and a deeper, darker color than natural cocoa. Sift it before adding to prevent lumps.
  • Confectioners’ sugar – sweetens and thickens the frosting. Sift it together with the cocoa before adding to the mixer so both incorporate evenly and the frosting stays silky rather than grainy. You can reduce by up to half a cup for a less sweet, tangier result.
  • Heavy cream or whole milk – loosens the frosting to a spreadable, pipeable consistency. Start with 3 tablespoons and add more a teaspoon at a time until the frosting moves the way you want it to. Use at room temperature so it blends smoothly.
  • Pure vanilla extract – rounds out the cocoa and adds warmth to the finished flavor. Use 1 tablespoon of pure vanilla extract, not imitation, for the most balanced result.

Variations & Add-Ins

  • Mocha buttercream – add 1 to 2 teaspoons of instant espresso powder to the sifted cocoa and sugar before mixing. The coffee deepens the chocolate flavor without making the frosting taste like coffee, and it is especially good on the Chocolate Sourdough Cake Made with Freshly Milled Flour.
  • Dark chocolate version – replace 2 tablespoons of the Dutch-process cocoa with black cocoa powder for a deeper, more intense color and a flavor closer to an Oreo than a milk chocolate bar. Sift both together before adding.
  • Less sweet version – reduce the confectioners’ sugar by half a cup and increase the cream cheese to 10 ounces. The frosting will be tangier and less thick, which works well as a filling between cake layers or spread on brownies.
  • Vanilla cream cheese frosting – omit the cocoa entirely and increase the vanilla extract to 1 and a half teaspoons for a classic cream cheese frosting. See Vanilla Cream Cheese Frosting for the full standalone recipe.

Recipe Tips

Sift the cocoa and sugar together – sifting both dry ingredients into the same bowl before they go into the mixer is the single most important step for a lump-free frosting. Dutch-process cocoa clumps easily and those clumps do not break down fully once the frosting is whipping.

Room temperature ingredients only – cold butter will not whip to a pale, fluffy base, and cold cream cheese will leave visible lumps in the finished frosting. Pull both from the refrigerator at least an hour before you start.

Whip the butter first, alone – beat the softened butter by itself for a full 2 to 3 minutes before adding the cream cheese. The butter should be noticeably lighter in color and texture before anything else goes in. This step builds the air that gives the frosting its fluffy, velvety finish.

Add cream cheese one piece at a time – cut the cream cheese block into 4 to 6 pieces and add them one at a time with the mixer running, letting each piece fully incorporate before adding the next. This prevents lumps and keeps the base smooth throughout.

Add dry ingredients on low – when you add the sifted cocoa and sugar, drop the mixer to its lowest speed first. Rushing this step sends a cloud of cocoa across the counter and can leave streaks of dry sugar in the finished frosting.

Adjust consistency at the end – if the frosting is too thick to pipe or spread, add heavy cream one teaspoon at a time with the mixer running on medium until it loosens to the right texture. If it is too thin, add confectioners’ sugar a tablespoon at a time.

Instructions

  1. Whip the butter – add 226g of softened salted butter to a large mixing bowl or stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes until the butter is pale, light, and noticeably fluffy. Scrape down the sides of the bowl before moving on.
  2. Add the cream cheese – cut 226g of softened full-fat brick cream cheese into 4 to 6 pieces. With the mixer running on medium, add the pieces one at a time, letting each piece fully incorporate before adding the next. Once all the cream cheese is in, beat for another 30 seconds until the base is completely smooth with no visible lumps.
  3. Sift the dry ingredients – in a separate bowl, sift together 63g of Dutch-process cocoa powder and 480g of confectioners’ sugar until fully combined and free of lumps. Do not skip the sifting step.
  4. Add the dry ingredients – with the mixer on its lowest speed, slowly add the sifted cocoa and sugar mixture to the butter and cream cheese base. Mix until the dry ingredients are mostly incorporated and no large streaks of cocoa remain.
  5. Add the vanilla and cream – pour in 1 tablespoon of pure vanilla extract and 45ml of heavy cream or whole milk at room temperature. Increase the mixer to medium speed and beat for 2 to 3 minutes until the frosting is smooth, fluffy, and evenly colored throughout. Scrape down the sides of the bowl and beat for 30 more seconds.
  6. Adjust and frost – check the consistency. If the frosting is too thick, add heavy cream one teaspoon at a time and beat briefly after each addition. If it is too thin, add confectioners’ sugar one tablespoon at a time. Use immediately to frost cakes or cupcakes, or transfer to an airtight container and refrigerate until needed.

Gifting Ideas

  • Pair it with a cake – this frosting is rich enough to make a simple loaf cake feel like a celebration. Frost a cooled Chocolate Sourdough Cake Made with Freshly Milled Flour, wrap it in parchment, and tie with twine for a cottage-style gift that travels well.
  • Gift the frosting separately – spoon the finished frosting into a clean glass jar with a tight-fitting lid and tie a handwritten tag with serving instructions. It keeps refrigerated for up to 5 days, so the recipient has time to use it on their own bake.
  • Add a handwritten note – let the recipient know the frosting needs to be refrigerated, softens at room temperature in about 30 minutes, and re-whips beautifully before using. A small note with one or two pairing suggestions makes the gift feel complete.
  • Build a cottage baking basket – pair a jar of frosting with a printed recipe card for the Sourdough Discard Carrot Cake or Sourdough Vanilla Cake with Fresh Milled Flour. A linen tea towel and a wooden spoon tucked alongside keeps the presentation simple and intentional.

Freezing and Storage

  • Refrigerator – store in an airtight container for up to 5 days. Because this frosting contains cream cheese, it must be refrigerated and should not sit at room temperature for more than 2 hours once applied to a cake or cupcakes.
  • Soften before reusing – let refrigerated frosting sit at room temperature for 30 to 60 minutes, then re-whip with a hand mixer or stand mixer for 1 to 2 minutes to restore the fluffy texture before spreading or piping.
  • Freezer – transfer to a freezer-safe airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
  • Frosted cakes and cupcakes – once frosted, cakes and cupcakes should be refrigerated if not served the same day. Remove from the refrigerator 30 minutes before serving so the frosting softens back to its best texture.

FAQ

Chocolate frosting is a broad term that includes any chocolate-flavored topping, from a simple ganache to a whipped cocoa spread. Chocolate buttercream specifically refers to a frosting built on a whipped butter base, giving it a light, fluffy texture and enough structure to pipe onto cakes and cupcakes. This recipe adds full-fat cream cheese to the butter base, which gives it more body and a subtle tang that standard buttercream does not have.

Unsalted butter works in this recipe. Add one quarter teaspoon of fine sea salt to the sifted cocoa and sugar before mixing to compensate for the missing salt in the butter. The salt is important here because it sharpens the cocoa flavor and keeps the frosting from tasting flat, so do not skip it if you make the swap.

This frosting contains full-fat cream cheese, so it must be refrigerated if not used the same day. Store in an airtight container in the refrigerator for up to 5 days. Frosted cakes and cupcakes should also be refrigerated if not served within 2 hours and removed from the refrigerator 30 minutes before serving so the frosting softens.

The paddle attachment is the right tool for this frosting. It blends the butter and cream cheese evenly and builds a smooth, creamy base without whipping in too much air, which can make the frosting unstable. The whisk attachment incorporates too much air for a cream cheese-based frosting and can result in a texture that is too light to hold its shape when piped.

This frosting freezes well for up to 2 months in a freezer-safe airtight container. Thaw it overnight in the refrigerator, then bring it to room temperature and re-whip with a stand mixer or hand mixer for 1 to 2 minutes before using. The texture comes back fully after re-whipping and pipes and spreads the same as freshly made.

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Chocolate Buttercream Frosting with Cream Cheese

Author: Emily Rider
This chocolate buttercream frosting recipe is made with Dutch-process cocoa, full-fat cream cheese, and salted butter, whipped into a smooth, deeply chocolatey frosting. It pipes cleanly onto cupcakes and spreads beautifully on layer cakes.
Print Recipe Pin Recipe
Prep Time:10 minutes
Total Time:10 minutes
Course: Desserts
Cuisine: American
Servings: 4 cups
Calories: 1157kcal

Equipment

  • 1 stand mixer or hand mixer with paddle attachment
  • 1 Rubber Spatula
  • 1 fine mesh sieve or sifter
  • 1 offset spatula or piping bag

Ingredients

  • 1 cup salted butter softened to room temperature, 226 grams
  • 8 ounces full-fat brick cream cheese softened to room temperature, 226 grams
  • ¾ cup Dutch-process cocoa powder sifted, 63 grams
  • 4 cups confectioners’ sugar sifted, 480 grams
  • 3 tablespoons heavy cream or whole milk room temperature, 45 milliliters
  • 1 tablespoon pure vanilla extract

Instructions

  1. Whip the butter – add softened salted butter to a large mixing bowl or stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes until pale, light, and fluffy. Scrape down the sides of the bowl.
  2. Add the cream cheese – cut the softened cream cheese into 4 to 6 pieces. With the mixer running on medium, add one piece at a time, letting each fully incorporate before adding the next. Beat until completely smooth with no lumps.
  3. Sift the dry ingredients – in a separate bowl, sift together the Dutch-process cocoa powder and confectioners' sugar until fully combined and lump-free.
  4. Combine – with the mixer on its lowest speed, slowly add the sifted cocoa and sugar to the butter and cream cheese base. Mix until no large streaks of cocoa remain.
  5. Add vanilla and cream – pour in the vanilla extract and heavy cream. Increase to medium speed and beat for 2 to 3 minutes until smooth, fluffy, and evenly colored. Scrape down the bowl and beat for 30 more seconds.
  6. Adjust and use – check consistency and add heavy cream one teaspoon at a time if the frosting is too thick, or confectioners' sugar one tablespoon at a time if too thin. Use immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

Room temperature ingredients – cold butter or cream cheese will result in a lumpy frosting. Pull both from the refrigerator at least one hour before starting.
Rewhipping after refrigeration – let chilled frosting sit at room temperature for 30 to 60 minutes, then re-whip for 1 to 2 minutes to restore texture before using.
Freezing – freeze in a freezer-safe airtight container for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and re-whip before using.
Salted vs. unsalted butter – if using unsalted butter, add one quarter teaspoon of fine sea salt to the sifted dry ingredients before mixing.

Nutrition

Serving: 1g | Calories: 1157kcal | Carbohydrates: 133g | Protein: 7g | Fat: 72g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 192mg | Sodium: 193mg | Potassium: 351mg | Fiber: 6g | Sugar: 121g | Vitamin A: 2345IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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