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Dark Chocolate Cream Cheese Frosting (Rich, Stable + Pipeable)
This dark chocolate cream cheese frosting combines softened butter, full-fat cream cheese, dark cocoa powder, vanilla, and powdered sugar for a rich, not-too-sweet frosting that pipes cleanly and holds its shape at room temperature. Made in one bowl with a hand or stand mixer in under 15 minutes, it's a go-to frosting for chocolate cake, red velvet cake, and dark chocolate cupcakes.
Servings: 24 servings
servings
Ingredients
- 1½ cups unsalted butter , soft
- 8 oz full-fat cream cheese , soft
- ¾ cup dark cocoa powder
- 2 teaspoon vanilla extract
- pinch salt
- 3½ cups powdered sugar
- 3 tablespoon milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 2–3 minutes.
- Add the cream cheese and beat until fully incorporated and smooth then add the dark cocoa powder, vanilla, and salt and mix until uniform in color.
- Gradually add the powdered sugar and beat until combined. Add the milk and beat again until smooth and spreadable. The frosting should be creamy and silky but thick enough to hold soft peaks.
Nutrition Facts
Dark Chocolate Cream Cheese Frosting (Rich, Stable + Pipeable)
Amount per Serving
Calories
211
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
40
mg
13
%
Sodium
33
mg
1
%
Potassium
60
mg
2
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
1
g
2
%
Vitamin A
484
IU
10
%
Calcium
19
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
This recipe yields more than most because of the higher butter-to-cream-cheese ratio, which means enough for a tall 3-layer cake with filling to spare.
Yield By Dessert Type
- 24 cupcakes (generous piped swirl)
- One 2–3 layer 8" or 9" round cake (generous layers + outside)
- One 9×13" sheet cake (thick spread + border piping)
- One 10–12" bundt cake (thick glaze and drizzle with leftover)
