Easy Chocolate Buttercream Frosting

A slightly angled close-up of the fully frosted cake, showing the smooth, even chocolate buttercream and clean cake edges. Baby’s breath and lace set the scene.

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This easy chocolate cream cheese buttercream frosting is everything you want in a chocolate topping—rich, silky, and deeply chocolatey with just the right amount of sweetness. It spreads like a dream and pipes beautifully onto cakes, cupcakes, and cookies. This one is a keeper!

Prep Time10

Total Time10

Course: Desserts

Cuisine: American

Servings: cups

Calories: 3429kcal

Author: Emily Rider

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

Instructions

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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