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This Easy Chocolate Cream Cheese Buttercream Frosting is rich, creamy, and full of that deep cocoa flavor we all grew up loving—only better, thanks to real cream cheese and Dutch-process cocoa. Whether you’re frosting a birthday cake or sneaking a spoonful by the fridge light, this one’s made for cozy moments and sweet memories.
If you’ve never made chocolate buttercream frosting from scratch, this is the one to start with. It blends rich Dutch-processed cocoa, creamy full-fat cream cheese, and sifted confectioners’ sugar into a frosting that’s both indulgent and beautifully balanced.
The result is a smooth, velvety texture with a deep, rich chocolate flavor that pipes like a dream and spreads even better. I’ve been making versions of this chocolate cream cheese frosting recipe for years—for birthday parties, Mother’s Day brunch, even Easter cupcakes and grooms’ cakes—and it never fails to impress.
It’s also a perfect pairing for our sourdough chocolate cake made with freshly milled flour—the two together are absolutely delicious.
The most important step to getting that fluffy, bakery-style finish? Beat your room temperature butter and full fat cream cheese until light and airy using a hand mixer or stand mixer with the paddle attachment. You can swirl this homemade frosting onto a classic layer cake, spoon it between cookies, or top a cozy sheet cake for a quick crowd-pleaser.
Prefer it a touch less sweet? Just use less sugar or try reduced-fat cream cheese for a subtle tang. However you make it, this decadent frosting is the perfect topping for any of your favorite cakes or cupcake recipes.
Why You’ll Love This Recipe
- Rich, Deep Chocolate Flavor – The Dutch-process cocoa creates a bold, chocolatey base that feels indulgent but never overpowering.
- Creamy, Velvety Texture – Full-fat cream cheese and whipped butter blend into a smooth, silky frosting that spreads like a dream and pipes beautifully.
- Quick and Easy to Make – No stovetop, no fuss—just a few simple ingredients and one bowl. You’ll have cups of frosting ready in minutes.
- Perfect for Every Occasion – Whether you’re topping chocolate cupcakes for a birthday, frosting a vanilla cupcake, or prepping a groom’s cake, this frosting fits it all.
Ingredients
- Dutch-Processed Cocoa Powder – This cocoa gives the frosting a smooth, rich chocolate flavor without the bitterness of natural cocoa powder. It creates a deep, dark color and that classic bakery-style taste.
- Full-Fat Cream Cheese – Cream cheese adds body, tang, and extra creaminess to the frosting. It balances the sweetness and helps create that lump-free frosting.
- Salted Butter – Using salted butter brings out the chocolate flavor while keeping the frosting perfectly balanced. It softens the richness and adds a savory depth that unsalted butter can’t match.
Find the full list of ingredients and exact measurements in the printable recipe card below.
What Is Dutch-Processed Cocoa?
Dutch-processed cocoa is cocoa powder that’s been treated with an alkalizing agent to neutralize its natural acidity. This process gives it a smoother, more mellow flavor and a deeper, darker color. Unlike regular cocoa powder, it doesn’t react with baking soda, which makes it ideal for frostings, sauces, and recipes where bold chocolate flavor is the star.
It originated in the Netherlands and has been a favorite in European baking for centuries. In this recipe, it creates that rich, classic chocolate taste you’d expect from a bakery.
I love using Dutch-processed cocoa here in my cottage kitchen. It makes your chocolate baked goods decadent and dreamy!
What Is Chocolate Cream Cheese Buttercream Frosting?
Chocolate cream cheese buttercream frosting is a dreamy blend of classic buttercream and regular cream cheese frosting. It’s made by whipping softened butter and cream cheese with confectioner’s sugar, Dutch-process cocoa, and a splash of vanilla extract.
The result is a smooth, pipeable frosting with a rich chocolate flavor and a creamy, slightly tangy finish. It’s less sweet than traditional buttercream, making it a favorite for cakes, chocolate cupcake recipes, and even brunch bakes. This frosting brings a cozy, homemade touch to anything it tops—every swirl feels like a little celebration.
Creative Twists & Variations
- Make It Mocha – Add 1–2 teaspoons of instant espresso powder to the cocoa for a deep, café-style chocolate flavor. This version is perfect for chocolate lovers who enjoy a rich, grown-up twist.
- Dairy-Free Option – Swap the butter and cream cheese with your favorite vegan cream cheese and plant-based butter. It still whips beautifully and makes a great topping for vegan cakes or cupcakes.
- Pipeable Vanilla Cream Cheese Frosting – Leave out the cocoa and increase the vanilla extract slightly for a classic cream cheese frosting that pairs well with any yellow cake or cupcake.
- Less Sweet Variation – Reduce the icing sugar by 1/2 cup for a tangier, less sweet frosting that lets the cream cheese and cocoa shine through. This is especially helpful when pairing with sweeter cakes or fillings.
Tools You May Need
- Stand Mixer – Perfect for whipping butter and cream cheese until light and fluffy. It gives your frosting a smooth, airy texture with minimal effort.
- #60 Mesh Sieve – Ideal for sifting unsweetened cocoa powder and icing sugar to ensure a silky, lump-free finish.
- Offset Spatula – Great for evenly spreading frosting on cakes and cupcakes while giving you more control and a polished final look.
- Reusable Piping Bag – A must for creating beautiful swirls on cupcakes and cookies. Easy to clean and gives bakery-style results at home.
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How To Make Easy Chocolate Cream Cheese Buttercream Frosting
Step 1: Whip the Butter Until Fluffy:
Start by adding your softened salted butter to a large bowl or stand mixer fitted with the paddle attachment. Beat it on medium-high speed for about 2–3 minutes, until it’s light, pale, and fluffy. This step creates the base for that dreamy, whipped texture. Be sure the butter is soft but not melty!
Step 2: Add the Cream Cheese
Cut your full-fat cream cheese into cubes and add them one at a time, mixing well after each addition. This helps it blend evenly into the butter without clumps. You want a smooth, creamy base with no lumps—like thick whipped cream.
Step 3: Sift the Cocoa and Sugar
In a separate bowl, sift together the Dutch-process cocoa powder and confectioners’ sugar. This step makes a big difference in texture and keeps your frosting silky smooth. Plus, it ensures all the cocoa flavor gets evenly distributed.
Step 4: Blend Everything Together
With the stand mixer or hand-held mixer on low, slowly add your sifted cocoa-sugar blend to the butter and cream cheese mixture. Go slow here to keep the sugar from flying everywhere. Mix until it’s mostly combined—it’ll look thick and a little messy at first, but that’s perfect.
Step 5: Add the Vanilla and Cream
Pour in the pure vanilla extract and heavy cream, then increase the mixer speed to medium. Beat everything together for another 2–3 minutes until the frosting is fluffy, smooth, and easy to spread or pipe. If it’s too thick, add more cream 1 teaspoon at a time until it’s just right.
Step 6: Frost or Store
Use your frosting right away on cupcakes, cookies, or cakes. If you need to store it, scoop it into an airtight container and refrigerate for up to 5 days. Let it soften at room temperature before spreading—or give it a quick whip to fluff it back up.
Tips for Best Results
- Always sift the cocoa powder and powdered sugar to prevent lumps and keep the frosting silky smooth.
- Use room temperature butter and cream cheese for easy blending and the fluffiest texture—cold ingredients won’t whip properly.
- Want it pipeable? Skip the extra heavy whipping cream or milk and beat a little longer for a stiffer, structured finish.
- If your frosting is too thick, add heavy whipping cream or whole milk 1 teaspoon at a time until it reaches the desired consistency.
- Store in an airtight container in the fridge for up to 5 days, and let it soften before re-whipping or spreading.
Cozy Pairings
- Cherry Hibiscus Tea Blend: A Cozy Springtime Recipe – The floral notes of hibiscus and the gentle sweetness of cherries balance beautifully with this rich, chocolatey frosting.
- Strawberry and Cream Frappuccino Recipe – A chilled, creamy contrast that adds a fruity brightness to any dessert moment.
- Honey Lavender London Fog Latte Recipe: A Cozy Drink – Soft, calming, and fragrant—this latte brings a floral finish to every chocolate bite.
- Lasagna Recipe – Yes, dessert after comfort food is always a good idea. This frosting tops off a cozy lasagna dinner with something sweet and satisfying.
FAQ’s
Can I use unsalted butter instead of salted?
Yes! If you’re using unsalted butter, just add 1/4 teaspoon of salt to the recipe. It helps balance the sweetness and brings out the deep cocoa flavor.
How should I store chocolate cream cheese buttercream frosting?
Store it in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip it briefly before spreading or piping.
Can I freeze this frosting for later?
Absolutely. Scoop it into a freezer-safe container and freeze for up to 2 months. Thaw it in the fridge overnight, then let it come to room temperature and beat again to restore the texture.
What mixer attachment is best for buttercream frosting?
The paddle attachment is ideal for making smooth, creamy buttercream. It blends everything evenly without whipping too much air into the frosting.
Storage Ideas
- Store in the refrigerator for up to 5 days – Keep the frosting in an airtight container to maintain freshness and prevent it from absorbing fridge odors.
- Soften before reusing – Let chilled frosting sit at room temperature for 30–60 minutes, then re-whip it to restore that fluffy, spreadable texture.
- Freeze for up to 2 months – Place the frosting in a freezer-safe container with a tight seal. Thaw overnight in the fridge before bringing to room temp and mixing again.
- Avoid storing on warm counters or near the oven – Cream cheese-based frostings need cool temps to stay safe and stable, especially if made ahead for events.
More Cozy Homemade Recipes from The Cottage;
- Chocolate Sourdough Cake Made With Freshly Milled Flour
- Sourdough Vanilla Cake with Fresh Milled Flour
- Blueberry Cheesecake Cake with Jam Filling
- Sourdough Carrot Cake Recipe (discard or starter)
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Easy Chocolate Cream Cheese Buttercream Frosting
Ingredients
- 1 cup 226g salted butter, softened to room temperature
- 8 oz 226g full-fat cream cheese, softened
- ¾ cup 63g Dutch-process cocoa powder
- 4 cups 480g confectioners’ sugar, sifted
- 3 tablespoons 45ml heavy cream or milk, at room temperature
- 1 tablespoon pure vanilla extract
How To Make
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until light and fluffy, about 2–3 minutes.
- Add the cream cheese one piece at a time, beating well after each addition until fully incorporated and smooth.
- In a separate bowl, sift together the cocoa powder and confectioners’ sugar to remove any lumps.
- With the mixer on low speed, slowly add the sugar and cocoa blend into the butter and cream cheese mixture. Mix until mostly combined.
- Add the vanilla extract and heavy cream, then increase the speed to medium and beat until light, fluffy, and smooth—about 2–3 more minutes. Adjust consistency by adding more cream, 1 teaspoon at a time, if needed.
- Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days. Let it soften at room temperature before spreading or piping.
Notes
- Salted Butter – Using salted butter enhances the chocolate flavor and balances sweetness. If using unsalted, add a pinch of salt (about 1/4 tsp) to maintain flavor balance.
- Full-Fat Cream Cheese – Make sure it’s full-fat and brick-style (not whipped or spreadable). This gives the frosting its signature tang and a thick, creamy texture that holds up well for piping.
- Dutch-Processed Cocoa Powder – Choose Dutch-process for that rich chocolate flavor and smooth finish. It’s less acidic than natural cocoa powder, which means a more mellow and indulgent frosting.
- Confectioners’ Sugar – Also known as powdered sugar or icing sugar, it should be sifted to avoid lumps. You can adjust the amount slightly for a less sweet or stiffer consistency, depending on your use.
- Heavy Cream or Milk – Use room temperature cream to help the ingredients blend smoothly. Start with 3 tablespoons and add more (a tablespoon of milk at a time) to reach your desired frosting thickness.
- Vanilla Extract – A tablespoon of pure vanilla extract adds warmth and rounds out the cocoa flavor beautifully. You can increase slightly for a more classic buttercream tone or swap in almond for a twist.
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