Chocolate Buttercream Frosting with Cream Cheese
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.
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
- 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.
- 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.
- Sift the dry ingredients – in a separate bowl, sift together the Dutch-process cocoa powder and confectioners' sugar until fully combined and lump-free.
- 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.
- 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.
- 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