Chocolate Cream Cheese Frosting
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This chocolate cream cheese frosting is a chocolate lovers dream. This chocolate frosting is silky smooth, surprisingly easy to make, and pipes onto cupcakes or cakes beautifully.
It works really well over either of the chocolate cupcakes that I’ve posted: (1) Moist Chocolate Cupcakes – easy peasy or (2) super fluffy Dark Chocolate Cupcakes.
I’ve gotten loads of requests for a perfect chocolate cupcake frosting recipe and I know you’ll be impressed with this one. The cream cheese base gives it a lighter whipped texture. It’s not overly rich or overly sweet, but is super chocolatey and will win you over.
Yields: about 3 cups of frosting to generously frost 18 cupcakes or reasonably frost 24 cupcakes. It would also be enough to frost an 8 or 9-inch two layer round cake.
Ingredients for Chocolate Frosting Recipe:
8 oz package cream cheese, room temp
8 Tbsp (1/2 cup) unsalted butter, room temp
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
How to Make Whipped Chocolate Cream Cheese Frosting:
1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
2. Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.
Note: it’s best to pipe the frosting on after it is made. If you refrigerate the frosting, it will need a little time at room temp to soften and become pipe-able.
Best Chocolate Frosting! Whipped Chocolate Cream Cheese Frosting
Ingredients
- 8 oz package cream cheese room temp
- 8 Tbsp 1/2 cup unsalted butter, room temp
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
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In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
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Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
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Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.
Recipe Notes
It's best to pipe the frosting on after it is made. If you refrigerate the frosting, it will need a little time at room temp to soften and become pipe-able.
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
*The OXO strainer/sifter is totally multi-purpose!
*I love my stacking measuring spoons – I just wash the ones I use.
*Red Stand Mixer from KitchenAid: 6 Qt. Pro 600 Series in Empire Red
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, fantastic recipe. The frosting turned out really well and was easy to layer on the cake. It is very delicious, not overly sweet. I frosted a 3-layer 8” cake with it. There was enough to do the crumb layer, and then generously cover the cake. I had about 2/3 cup left.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Perfect Easy & Yummy
Love it! Thank you for your feedback.
Excellent! Great flavor, fluffy texture that piped well.
That’s so great Jenny! Thank you for that wonderful review!
This has been my go-to choco frosting since I discovered it a couple of years ago. Love it. And my kids and partner go mad like cats on catnip. Thank you!
So happy to hear that! Thank you for sharing and for the great feedback.
Hi Natasha!
Love your sponge cake recipe! Been using yours only for few years now!
Do you think this chocolate cream cheese frosting will be good on it?
If not what do you recommend?
Thank you!
Natasha I love your food. I was wondering if I can freeze this chocolate frosting I don’t think I will be able to use all of it
Hi Mariya, I haven’t tested this in the freezer so I’m not sure if it is freezer friendly.
Was looling for a simple and delicious choc cream frosting. Tried this recipe and it was just yummm! Definately saving this recipe. Thanks Natasha!
Thank you so much for sharing that with me and for giving great feedback!
I don’t usually leave reviews but this chocolate frosting recipe is the bomb… Its good exactly the way it is, no need to tweak it at all 👍 thank you!
Thank you for this great review, Julie. I am so happy to know that you loved this recipe!
Hi Natasha, I also require the metric measurements for this recipe? Many thanks
Hi Maria, we are working on adding to our recipes, for now, this post on measuring should help.
I was planning on making cupcakes and using this icing, would it be okay to leave out over night or do they need to be refrigerated? Was planning on making it the day before the shower.
Hi Haley, once assembled you would want to cover and refrigerate them overnight and it will still be great the next day
Amazing. The frosting taste decedent yet it’s light and airy! So happy I found this recipe. I will most surely make this again. Note for others…use a star tip to frost chocolate cupcakes. I used a 2D tip (round) and they kinda look like poo emojis LOL! But OMG they taste delicious
I’m so happy to hear that! Thank you for sharing your great review & for the frosting tip suggestion!
I will never make regular cream cheese frosting again. 🙂
Thank you so much for sharing that with me! It sounds like you found a new favorite!
This looks so yummy! Should this cake be stored in the fridge due to the cream cheese in frosting? Thank you!
Hi Lisa, yes that is correct. Cover and refrigerate overnight and it will still be great the next day
Awesome recipe! It tastes like the way my mother used to make it. On another batch, I added 1/2 tsp of espresso powder to the dry mix and that was excellent too…
That’s so great, Dave! Thank you for sharing that with me!
This frosting recipe is delicious!! Not too sweet! I used it as frosting on a cheesecake I made for my blog. It paired perfectly as the cheesecake is decadent already I didn’t want an overly sweet frosting. Thank you!! I sourced you for the original frosting recipe!
I’m so happy you enjoyed that! Thank you for that great review!
Hi Natasha,
My dad is a chef and he ran a small café when I was in high school in the late ‘90’s. The café had the most amazing brownies with the best chocolate frosting I’ve ever had. Lately I’ve been wanting to replicate it but my dad wasn’t the one who made the brownies (one of the women who worked for him and one of them was the resident brownie expert) and since it’s been 20 years my dad doesn’t remember the recipe. I suspected the frosting had sour cream or cream cheese in it, so when I saw your recipe I was very excited. And guess what? The frosting is exactly how I remember it from 1995! Thank you so much for this recipe, and suffice to say this frosting is excellent on brownies!
Thanks again,
Rebecca
That is seriously fantastic!! I’d love to try your brownie recipe if you re-create it! Thank you for the amazing review! 🙂
I’ve recently discovered you, and am so happy seeing all the recipies. I was saved today by this chocolate cream cheese frosting. I had made an extreme abundance of regular cream cheese frosting and found myself needing chocolate. Look who came to my rescue! Thank you, it turned out great!
I’m so happy you enjoyed that, Jana! Thank you for the great review!
have you ever tried using mascarpone cheese?
Hi Pye, I haven’t tried that substitution so I’m not 100% sure how it would affect the consistency of the frosting, but if I were to try it, I would probably switch them out equally; 1 for 1. Let me know how you like it – I’m curious how it is with mascarpone!
No one in our family likes frosting–but I make a mascarpone version of this MINUS the butter. I add sugar and cacao to taste as we don’t like it overly sweet. I taste as I go. Not very scientific but 🙂 It doesn’t keep well if left out too long; butter might give it a little more structure.
Thank you for sharing that with me, Kasia!
Would this icing work to stack a 6 tiered rainbow cake? Ie between all 6 layers, on top and round the sides- obviously in larger quantity! Many thanks for your help
Hi Hannah! I have used it as a frosting between cake layers and it worked well. I haven’t tried it with 6 but it worked great with 4! I hope you love it!
I made this frosting for the first time yesterday, and I will make it every time that I need chocolate frosting. It tastes amazing and is so easy to make! Thank you so much for sharing it! 💖💖💖
You’re so welcome Allison! I’m so happy you enjoyed that. Thank you for the great review!
Looks so good! It is hard to find unsweetened cocoa powder where I live, could I use sweetened coco powder instead? Thank you 😊
Hi Katrin, I honestly haven’t tried that – is it like a cocoa powder mix that you would mix with hot water to create a drink? I just haven’t tested that to say for sure but I don’t think it would have the same color if you use a 1:1 substitution if it is part sugar. I wish I could be more help with your question.
Thank you. Yes, the one you would use to make drink with. It is impossible to find unsweetened cocoa powder in Scotland ☺️
Are you close to a Tesco or Asda? Both list a variety of unsweetened cocoa powders including house brands, Cadbury and Green & Black’s on their websites. Hope that helps.
I made this a couple weeks ago, while visiting my sister, for my birthday! It was amazing! I decided to try again for my moms birthday and it is just as delicious–but very difficult to make without a mixer! HAHA!
I’m so happy you enjoyed the recipe and it all worked out for you. Thank you for sharing that with us!
This frosting turned out great! It covered my chocolate layer cake beautifully!
I’m so happy to hear that! Thank you for sharing your great review, Julie!
Thank you so much Natasha. I have been searching for the perfect chocolate frosting that agrees with all my family and friends. Yay! I have found it. This is by far the best I have ever tasted. No more searching for me.
Awww that’s the best! Thank you so much for sharing that with me, Judy. It sounds like you found a new family favorite :). I’m all smiles!
Would this recipe and the other for regular cream cheese frosting (the one for your pumpkin cupcakes) still turn out tasting good if it was cut in half? I want to frost a small batch of cupcakes using both. (Picture the image of vanilla and chocolate ice cream swirled together)
HI Kristi, I think that would work but you would need to use an electric hand mixer or it may be too small of a batch to beat adequately unless you have a smaller stand mixer 🙂
Yummy!!! More than enough for a 9 X 13 inch white cake. I think I will frost some brownies, too. Thanks!!!
You’re welcome Paula! I’m glad you love this recipe. Thanks for sharing your fantastic review!
OMG this is the best chocolate frosting I’ve ever made. It is so creamy and smooth and pipes like a dream. Thank you for posting it :):)
My pleasure Alicia! I’m happy to hear the recipe is your absolute favorite. Thanks for sharing your amazing review!
This frosting looked and sounded so yummy, I used it for a chocolate cross cake for our church linger longer. I added Expresso powder, Wow! I love it, and so easy. I’M sure everyone else will too. Thanks so much. I look forward to trying more of your recipes.
You’re welcome Lois! I’m glad you enjoy the recipe as much as I do. I’ll have to try espresso powder, that sounds amazing! Thanks for following and sharing your great review!
Hi Natasha,
I will try your recipe this weekend for my son’s 2nd Bday party, am planning to make a 9×13 inch sheet cake (2 layers) and was wondering if this recipe would be enough to frost this size of a cake?
Also, I am thinking to add heavy whipped cream to this recipe and maybe use cooled melted chocolate instead of cocoa powder. What would be your suggestions of this combination? 🙂 Million thanks for your advise!
Hi Monika, for a cake that size, depending on how much frosting you wanted to use, I would do 1 1/2 to 2 times the recipe. I haven’t tried substituting with melted chocolate in this recipe so I can’t say for sure. The only one I have like that is our white chocolate frosting.
Hi Natasha, just wondering how do you measure 8 tablespoon of butter? Is it equal to 1 stick of butter?
Thank u
Hi Sema, yes it is 1 stick of butter or 113 grams or 1/2 cup of butter. 🙂
Okay I am going to try this frosting on a cake Sunday!! And am making your ‘easy sponge cake’ tonight! I can’t wait!
Please let me know what you think of the recipes Brenda!
Very easy and quite tasty. Thank you.
You’re welcome Carol! I’m glad you enjoy the recipe. Thanks for sharing!
Hi Natasha,
Do you think this frosting will work in the cake recipe -‘chocolate cake with swiss meringue bu’ttercream’?
YES!! I do think it will work well. You might make 1 1/2 times the recipe if you want a really chocolatey, decadent cake with generous amounts of frosting 🙂
Thank you for your prompt reply. I am so happy that I found your blog…your recipes are fool proof….keep on doing the amazing job that you are doing!
My pleasure Lucrecia! I’m happy to hear how much you’re enjoying the recipes! Thanks for following!
Hi,
I ave tried this recipe with great reviews , so smooth and workable and sooo delicious . My qs is whether I can make plain cream cheese frosting , what if I don’t add cocoa will it affect the consistency
Hi Amy, if not using cocoa, I would follow instructions from our Pumpkin Cupcakes with Cream Cheese.
Thank you, your response is appreciated much
You’re welcome Amy!
I’m made this to put on a Chocolate Mayonnaise cake. It did not turn out thick and creamy like the photo. Has a good taste though.
Hi Melody, was there anything different in proportions? Also, if the cream cheese is speed softened and too warm, the frosting can be a little on the looser side. I hope that helps! I’m glad you liked the taste! I’m so curious about your chocolate mayonnaise cake. I’ve never heard of that before!
It has a pretty intense taste. Kind of like eating a plain bar of Hershey’s chocolate. I taste very little to no cream cheese in this frosting. If it was just chocolate frosting I’d give 5 stars. But for it to be a chocolate cream cheese frosting I have to say its severely lacking on the cream cheese flavor that I typically love. Also it makes very thick frosting. Not very fluffy at all. So my impression of this frosting is overly sweet and too thick. Kind of like the plain chocolate buttercream frosting that you find on Target or Walmart bakery cupcakes. I was disappointed, but maybe it’s just not for me.
Hi Faye, this has been a very popular frosting for us but everyone has their own tastes and preferences. I recall another reader wanted less cream cheese flavor – each his own. Did you change anything in the recipe? Make any modifications?
Made this for chocolate cake and turned out delicious. Thank you!
You’re welcome Haylie! I’m glad to hear you enjoy the recipe. Thanks for sharing!
After icing the cupcakes with the frosting, do you have to keep the cupcakes in the fridge till you use? Because it’s made out of creamcheese.
Hi Venusha, yes that is correct. Cover and refrigerate overnight and it will still be great the next day 🙂
Great!! I added a ¼ cup additional cocoa as I like a dark, rich chocolate-y frosting. I love that it’s not too sweet and has the perfect texture.
That sounds delicious! I’m glad you enjoy the recipe! Thanks for sharing your great review Amy!
Great recipe. Very easy and delicious. Thanks!
You’re welcome Raya! I’m glad you to hear that! Thanks for sharing 🙂
This reciepe for frosting was awesome! Simple easy n tasty! Thanks for sharing
You’re welcome Donna! I’m glad you enjoy the recipe! Thanks for sharing your great review!
WOW! This frosting was a massive hit! Made it for a friends birthday cake and EVERYONE wanted more! The original gathering was only 4 of us, but they were already planning to meet up again during the week to eat the remaining cake 🙂
Thank you so much for this delicious recipe. BTW…I did use dark chocolate (cacao) powder instead of standard cocoa powder.
My pleasure Lisa! I’m happy to hear how much everyone loves the recipe! Thanks for sharing your fantastic review! 🙂
do this Chocloate frosting have a cream chesse taste.
Since it is cream cheese, it does have some cream cheese taste but not overwhelmingly so. It balances the frosting nicely.
I love the recipe, thank you! I use the half of the sugar, and I think that it was enough. Regards
I’m glad to hear you love the recipe Ana! Thank YOU for sharing your great review with other readers!
Would it be ok to omit the salt? My son is on a low sodium diet so I try to avoid adding sodium whenever possible, but I wasn’t sure if it would affect the consistency or ruin the taste. Any thoughts?
Hi Christine, it adds just a very small amount of flavor which is nice but it can be omitted and you will still get great results without the salt 🙂
OMG this frosting was DELICIOUS! I thought that it was perfect on top of peanut butter blondies.
I’m happy to hear how much you enjoy the recipe! Thanks for sharing Karen!
Hi Natasha! Thank you so much for this recipe it works so well and tastes AMAZING. I recently made this for a layer cake for my brother’s birthday and it turned out great! I’m only 16 and failed at an attempt at a layer but wanted to give it another try. I also wanted to try main homemade frosting instead of the canned one I used the last time. It turned out so well, I just finished frosting some cupcakes for a dinner tomorrow night. I got so many compliments last time, thank so much!!
My pleasure Jo! I’m so glad to hear you’re enjoying the recipes! Thanks for sharing your excellent review!
i want to know if melts in hot place ,i want to sell cup cakes in brazil but is very hot there.I need a good frosting for hot place.
HI Michele, I probably wouldn’t want to keep this frosting out too long in a hot place, especially not in direct sun light since this is a cream cheese based frosting – you don’t want to leave dairy out too long in the heat.
Hi , Can you give margarine instead of butter? and can the cream be on muffins with a sleeve and can it be colored?
Hi Paula, I haven’t tried this with margarine, but I’m guess it won’t come together properly with that substitution. You can use this on muffins and I’m not sure you will be able to see much color on it since it is a pretty deep chocolate color. It would take alot of color to actually show up.
SO FREAKING DELICIOUS.
I’m glad to hear you love the recipe Alysha! Thanks for sharing 🙂
HI
I was wondering if you could decrease the sugar without ruining the frosting?
I tested it a few different ways and I thought this was a good balance with the cream cheese and cocoa. I think there is room to cut it down a little without hurting the consistency, but keep in mind, the sugar does help to thicken the frosting.
Hi, just wandering can I use melted chocolate chip to replace cocoa powder? And if so, how much chocolate chip should I use?
Hi Jasmine, I haven’t tried that with this recipe so I can’t say for sure. I think it’s worth an experiment. I do however have a white chocolate frosting recipe that may work better for you.
Thanks for the recipe! Question: Have you ever tried to use this as a filling for a layer cake? Hoping to use it for a two tier, 6 and 9 inch wedding cake?
Hi Shari, I have used it as a frosting between cake layers and it worked well. I hope you love it!
Can this icing be stored in the fridge for awhile (how long) if I don’t use it all?
Hi Tracey, I think it would be fine to refrigerate but you will have to let it soften at room temperature and rewhip before using to make it smooth and creamy. I think it pipes prettiest and best when it is used after it is made.
I want to make this for my husbands birthday cake because I know he will love it! Can I frost his cake the night before and leave it in a covered cake container or does it need to be refrigerated? Thanks so much!
Malina, because it has dairy ingredients, I would recommend refrigerating to be on the safe side 😀
Hi Natasha, thanks for sharing this recipe! It is delicious and pipes SO well, I always have great success with it and get lots of compliments.
I am really struggling to find a vanilla cream cheese frosting that pipes as well as this one. If I make one according to your instructions and just omit the cocoa it ends up very runny. Do you perhaps have a go-to, tried and tested vanilla cream cheese frosting recipe that pipes as well as this one?
Thanks!
Oh yes I do have a great one actually!! Have you tried my cupcake frosting? And, I am so glad you love this recipe! 🙂
Just made it. Piped it onto a white cake. Thought it was perfect. Not sure if people are measuring their ingredients correctly. Love it, will keep it and make again.
I’m happy to hear that LaNae! Thanks for sharing your review 🙂
Has anyone tried the chocolate cream cheese frosting with the vanilla cupcakes?
I made it and let me say omg love it love it thank you .
I made it and omg love it love it . Thank you .
You’re welcome Diana! I’m glad you love the recipe!
That was way too sweet, it’s enough to put only 2 cups of sugar! 🙂
Hi Charlotte, I’m usually not big into overly sweet things and the cream cheese and cocoa offset the sugar pretty well in this recipe. Also, the powdered sugar is important to achieve the correct texture, but everyone has a different tolerance for sweetness I guess 🙂
Hello! Thinking of using this frosting for a carrot cake esp with the cream cheese element of it combined w chocolate. Has anyone tried this frosting w carrot cake before?
Also, will the frosting recipe work if I use both melted chocolate along with cocoa powder? As it calls for 1/2 cup cocoa powder, how do you advise I divide it between melted chocolate and cocoa powder?
Would appreciate your tips! 🙂
I haven’t tried putting chocolate frosting on a carrot cake – come to think of it, I don’t think I’ve ever seen a carrot cake with chocolate frosting but it could work :). I haven’t tested with cocoa powder and melted chocolate so I’m not sure how that would work. I imagine you would do the steps per the recipe and then beat in melted and somewhat cooled chocolate just like my white chocolate frosting here. Again, I haven’t tested that but it’s my best guess 🙂
Hi Natasha! How long do you think these could stay without being refrigerated? Planning on making them for a grad party but I’m just wondering if it would be ok to have them outside?
Hi Yelena, it depends on the temperatures. This keeps well at room temperature for several hours. You wouldn’t want to keep it in a hot environment for very long – it isn’t as stable as a buttercream. Keep it refrigerated as long as possible before your event.
To anyone reading comments before making this frosting; this is certainly not a bad frosting, but it is very very very sweet, a bit stiff, and the cream cheese flavor is quite overpowered. I use cream cheese frostings to cut the sweetness of a cake and like it to taste like cream cheese, rather than as a filler to provide structure. My cakes are sweet, and incredibly delicate and moist, and this frosting would be better for something sturdy with a dense, dry crumb that would stand up to the stiffness and stickiness .
Hi Sunny, did you use the same proportions? I normally don’t like my frostings and cakes overly sweet – did you maybe add more sugar than is called for? Also, the texture should be whipped and easily spreadable, not stiff – I’m wondering if maybe you used too much powdered sugar? I have used this on soft and fluffy cakes and it has worked really well.
Hi – the frosting looks divine . What icing nozzle do you use.
It is the large open star tip by Wilton. I have a link to it in the shop section of my blog: https://natashaskitchen.com/shop/
Can salted butter be used and just omit the salt?
Hi Wendy, I like using unsalted butter and adding the salt because every brand of salt has varying degrees of saltiness and I like to have control over that, but yes you could make it work with a stick of salted butter, omitting the salt in the recipe.
This was exactly what I was looking for! Very much like my cream cheese frosting, but with that chocolate hit I want. The cupcakes were the talk of the party and the talk of the next day, both the flavor and how perfect they looked — the frosting pipes very nicely, and I decorated with red, pink, and white micro-heart sprinkles. This one’s a keeper.
I’m happy that Shirley! Thanks for sharing 😀
Do you have to keep the cake refrigerated after frosting with this?
Hi Amy, I do just because it is a dairy based frosting.
Hi Natasha I just made your chocolate cream cheese frosting for dark chocolate marscapone brownies. THEY ARE TOO DIE FOR!!! I used a Bailey’s ganache frosting before for these brownies and they were nommers. I didn’t have any Bailey’s in the house so I thought I would experiment and I am SOOO GLAD I found your recipe. The frosting is not overly sweet and just the right accent for the marscapone and dark chocolate!!! I want to experiment with the recipe and add a liquor any thoughts? Again THANKX for the scrumptious recipe!!!!
I think it could work with a liqueur and if you experiment, let me know what you think! I’m so glad you enjoyed the recipe 🙂
This is THE best Chocolate frosting I have ever tasted!!! I don’t usually care for chocolate frosting, but really this changed how I feel about it!
Awesome! It’s so nice to hear how much you love this recipe!!
Hi.love the sound of choc frosting.as you use cups not grammes. How do I convert to either ounces or grammes.
Hi Chris, without re-weighing all of the ingredients, I don’t have all of the measurements in grams. I usually use the standard US measuring cups for my recipes. I would suggest googling some conversion calculators and charts. I think it would be great to have someone go through in the future and re-weigh all of my ingredients but I am not able to do that due to time constraints.
The chocolate cream cheese frosting is fabulous! and so easy :0) I actually used special dark cocoa powder to make it fudgy – hubby likes fudgy icing but I i will try it with the normal cocoa powder next time as I am sure it will be just as fabulous! I found your site from a you tube video of a person using your whipped cream cheese frosting, which is to die for BTW! :0) I put your website in my favorites to try more of your recipes. Thank you!
You’re welcome Susan! What a compliment your review is! Thank you for sharing 🙂
I made the frosting recipe and while it was good it was not 100% ideal for the cake I was making (dark chocolate layer cake with a white chocolate mousse filling) I was getting a bit too much of the slightly sour note that the cream cheese can impart. I was thinking about remaking it with marscarpone cheese instead – do you think it would be a 1 for 1 ratio swap or would I need more marscarpone?
Hi Ilise, I haven’t tried that substitution so I’m not 100% sure how it would affect the consistency of the frosting, but if I were to try it, I would probably switch them out equally; 1 for 1. Let me know how you like it – I’m curious how it is with mascarpone! 🙂
Hiii Natalie..
I’ve a doubt. Is fresh cream cheese same as that of package cream cheese?
Hi Suzy, I haven’t tried this with fresh cream cheese, but I imagine it should work the same way as long as it’s the same consistency of regular cream cheese (not too moist and not too grainy).
I have russian chocolate butter, (mom actually brought it here all the way from russia) I’ve been thinking to make cupcake frosting with it, do you think it will work?
Hi Yelena, to be honest, I’ve never even tried that product so I can’t even guess how it would work in a recipe. If you test it out, let me know how you like it! Chocolate butter on toast sure sounds good! 🙂
Hi ,is it ok to not to put cocoa powder ?
Hi Jamie, do you mean unsweetened cocoa powder or the sweetened hot cocoa drink mix? This recipe calls for unsweetened cocoa powder. The sweetened drink mix has additional sugars mixed into it and it won’t blend properly and also will not be as chocolatey as adding unsweetened cocoa powder.
Just tried the retried the recipe, I’ve come out with 2 cups powdered sugar and a bit less than 1 teaspoon of vanilla as the perfect amounts. Turned out great!
Hal, thank you for the nice review! 😀.
Hi Natasha, can i replace a little bit of the butter with vegetable shortening? I live in Malaysia and it is quite hot here in the morning till noon, i really love this recipe but worried it may not able to hold a layer cake which im planning to make for my son’s bday.
Hi Lynn, to be honest, I’ve never tried that substitution so I really can’t say. Sorry, I know that’s not helpful. Happy birthday to your son!
Natasha, do you think this frosting can be used for puff pastry trubochki ?
I think that would work fine 🙂
can you plse adv how much is one cup in oz
Shirley, which ingredient are you referring to?
8oz equals 1 cup
This recipe was fabulous. Everyone raved about the taste and texture. The only downside was the amount of frosting the recipe made. It was not enough frosting for 18 cupcakes using a large star tip as shown in the picture. If you are going to frost a 2 layer cake I would suggest doubling the recipe.
Hi Linda, I”m so glad you enjoyed the frosting! This recipe is easy to scale up if you like more frosting. You really can’t go wrong doubling it! 🙂
1st time trying this frosting and it really works well…nice..not tooo sweet..and i paired it up with ur vanilla cupcakes recipe. Will use this recipe nxt time. Thanks!!
Yati, thank you for the nice review and you are welcome 😄.
Works like a champ on brownies. I cut back on the sugar in the brownie mix to allow the chocolate to take hold. This frosting adds the perfect complement to the rather bittersweet brownies.
Jim, I’m so happy to hear that! Thank you for sharing your great review! After reading your comment I’m craving brownies 😋.