FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Frosting > Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

The Best Chocolate Frosting!! This chocolate cream cheese frosting is easy to make, silky smooth and pipes beautifully. | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

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.

The Best Chocolate Frosting!! This chocolate cream cheese frosting is easy to make, silky smooth and pipes beautifully. | natashaskitchen.com

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

This chocolate cream cheese frosting is easy to make, silky smooth and pipes beautifully. @natashaskitchen

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.

Whipped Chocolate Cream Cheese Frosting-3

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).

Whipped Chocolate Cream Cheese Frosting-4

3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.

Whipped Chocolate Cream Cheese Frosting-5

The Best Chocolate Frosting!! This chocolate cream cheese frosting is easy to make, silky smooth and pipes beautifully. | natashaskitchen.com

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

4.83 from 78 votes
Prep Time: 8 minutes
Total Time: 8 minutes
The Best Chocolate Frosting!! This chocolate cream cheese frosting is easy to make, silky smooth and pipes beautifully. | natashaskitchen.com
This chocolate cream cheese frosting is a chocolate lovers dream. Frosts 18-24 cupcakes or an 8 or 9-inch two layer round cake.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Keyword: Chocolate Frosting, Whipped Chocolate Cream Cheese Frosting
Cuisine: American
Course: Dessert
Servings: 3 cups frosting

Ingredients

Instructions

  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.

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
Final Final Picmonkey Hashtag banner

The Best Chocolate Frosting!! This chocolate cream cheese frosting is easy to make, silky smooth and pipes beautifully. | natashaskitchen.com

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Andi Ricks
    November 22, 2020

    Have you ever made this icing with Non dairy cream cheese (such as Kite Hill)? Thinking of trying for Thanksgiving, but don’t want to waste a tub of $7 cream cheese if it isn’t going to work. 🙂

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hello Andi, I haven’t tried that yet to advise if it would work fine. If you want to do an experiment, please share with us how it goes.

      Reply

  • Kim
    October 17, 2020

    I just love your recipes and this frosting recipe is to die for! I’ve tried countless chocolate frosting recipes before I found this perfect one. I love that you add nutrition facts to your recipes – that’s very helpful. Love the videos!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Thank you so much for your great comments and review, Kim. Love it!

      Reply

  • Rashmi
    August 27, 2020

    Hi Natasha
    Love all your recipes! Is this a good frosting to be used under fondant?

    Reply

    • Natashas Kitchen
      August 27, 2020

      Hi Rashmi, I have not tested this under fondant to advise. If you experiment please let me know how you like that.

      Reply

  • Iza
    August 26, 2020

    Hi Natasha! Is it okay to make half portion of this recipe? Half portion for every ingredients? And just have the same texture and consistency? Planning to make 6 inches, 2 layer cake.

    Thanks!

    Reply

    • Natasha
      August 26, 2020

      Hi Iza, if making half of the frosting recipe, I would cut everything in half across the board, but keep the mixing times the same.

      Reply

  • Annie
    August 25, 2020

    Can whipping cream be added to this frosting recipe?

    Reply

    • Natashas Kitchen
      August 25, 2020

      Hi Annie, I have not tested that but here is what one of our readers wrote: “I made this recipe to use as filling and for coating a cake that I covered with fondant. It worked out great and the taste was very good. I reduced the sugar to 2 cups instead of 3 and added 3/4 tbsp whipping cream.” I hope that helps!

      Reply

  • Effie
    August 21, 2020

    Hi my name is Effie. I love your recipes. My problem is I do not like to use eggs. Any recipes with out eggs,? Thank you

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Effie, have you tried our amazing eggless Chocolate Cake?

      Reply

  • liana
    August 4, 2020

    you are the best cook and the cutest , you are adorable, all your recipes are the best and they all turn out, please send me more on my email, thank you, liana

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Thank you so much for your good words and feedback, Liana. You may subscribe to our newsletter via this page.

      Reply

  • Laura
    July 18, 2020

    For the person who asked about freezing this frosting: I made a ton of cupcakes for my daughters graduation party, I iced and decorated them in advance and then froze them. They were great, everyone loved them and my kids fought over the few that were left in the freezer. No problems.

    Reply

    • Natashas Kitchen
      July 18, 2020

      Thank you so much for sharing that with us Laura! That’s so great!

      Reply

  • Petunya
    May 20, 2020

    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.

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Dawny
    May 5, 2020

    Perfect Easy & Yummy

    Reply

    • Natasha's Kitchen
      May 5, 2020

      Love it! Thank you for your feedback.

      Reply

  • Jenny
    May 4, 2020

    Excellent! Great flavor, fluffy texture that piped well.

    Reply

    • Natashas Kitchen
      May 4, 2020

      That’s so great Jenny! Thank you for that wonderful review!

      Reply

    • Rahel
      June 2, 2020

      What kind of cream cheese do you use? And what percent fat? I tried a different recipe once and it was too runny and melting all over. What can I do differently? Thank you!

      Reply

      • Natasha
        June 2, 2020

        Hi Rahel, I used regular full fat cream cheese (not low fat). Make sure the cream cheese is not overly softened which can cause a cream cheese frosting to seem runny.

        Reply

  • Petya Eckler
    May 3, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      So happy to hear that! Thank you for sharing and for the great feedback.

      Reply

  • Larisa
    April 30, 2020

    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!

    Reply

  • Mariya
    April 3, 2020

    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

    Reply

    • Natashas Kitchen
      April 3, 2020

      Hi Mariya, I haven’t tested this in the freezer so I’m not sure if it is freezer friendly.

      Reply

      • Neil George
        July 17, 2020

        I’ve frozen cream cheese before and found it only good to cook with. I would not recommend freezing the frosting for that reason.

        Reply

  • D jaffery
    February 16, 2020

    Was looling for a simple and delicious choc cream frosting. Tried this recipe and it was just yummm! Definately saving this recipe. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Thank you so much for sharing that with me and for giving great feedback!

      Reply

  • Julie
    February 9, 2020

    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!

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Thank you for this great review, Julie. I am so happy to know that you loved this recipe!

      Reply

  • Maria
    December 11, 2019

    Hi Natasha, I also require the metric measurements for this recipe? Many thanks

    Reply

    • Natashas Kitchen
      December 11, 2019

      Hi Maria, we are working on adding to our recipes, for now, this post on measuring should help.

      Reply

  • Haley
    September 10, 2019

    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.

    Reply

    • Natashas Kitchen
      September 10, 2019

      Hi Haley, once assembled you would want to cover and refrigerate them overnight and it will still be great the next day

      Reply

  • Theresa
    August 3, 2019

    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

    Reply

    • Natashas Kitchen
      August 4, 2019

      I’m so happy to hear that! Thank you for sharing your great review & for the frosting tip suggestion!

      Reply

  • N. A.
    July 4, 2019

    I will never make regular cream cheese frosting again. 🙂

    Reply

    • Natashas Kitchen
      July 5, 2019

      Thank you so much for sharing that with me! It sounds like you found a new favorite!

      Reply

  • Lisa A Langston
    May 15, 2019

    This looks so yummy! Should this cake be stored in the fridge due to the cream cheese in frosting? Thank you!

    Reply

    • Natashas Kitchen
      May 15, 2019

      Hi Lisa, yes that is correct. Cover and refrigerate overnight and it will still be great the next day

      Reply

  • Dave
    March 20, 2019

    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…

    Reply

    • Natashas Kitchen
      March 20, 2019

      That’s so great, Dave! Thank you for sharing that with me!

      Reply

  • Sarah
    January 11, 2019

    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!

    Reply

    • Natashas Kitchen
      January 11, 2019

      I’m so happy you enjoyed that! Thank you for that great review!

      Reply

  • Rebecca MacKenzie-Hopkins
    September 10, 2018

    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

    Reply

    • Natasha
      September 11, 2018

      That is seriously fantastic!! I’d love to try your brownie recipe if you re-create it! Thank you for the amazing review! 🙂

      Reply

  • Jana
    August 25, 2018

    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!

    Reply

    • Natashas Kitchen
      August 25, 2018

      I’m so happy you enjoyed that, Jana! Thank you for the great review!

      Reply

  • pye
    August 21, 2018

    have you ever tried using mascarpone cheese?

    Reply

    • Natashas Kitchen
      August 21, 2018

      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!

      Reply

      • Kasia
        February 15, 2019

        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.

        Reply

        • Natashas Kitchen
          February 15, 2019

          Thank you for sharing that with me, Kasia!

          Reply

  • Hannah
    August 21, 2018

    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

    Reply

    • Natashas Kitchen
      August 21, 2018

      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!

      Reply

  • Allison
    July 31, 2018

    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! 💖💖💖

    Reply

    • Natashas Kitchen
      July 31, 2018

      You’re so welcome Allison! I’m so happy you enjoyed that. Thank you for the great review!

      Reply

  • Katrin
    July 11, 2018

    Looks so good! It is hard to find unsweetened cocoa powder where I live, could I use sweetened coco powder instead? Thank you 😊

    Reply

    • Natasha
      July 11, 2018

      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.

      Reply

      • Katrin
        July 18, 2018

        Thank you. Yes, the one you would use to make drink with. It is impossible to find unsweetened cocoa powder in Scotland ☺️

        Reply

        • Scott
          July 5, 2019

          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.

          Reply

  • Kasondra
    June 28, 2018

    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!

    Reply

    • Natashas Kitchen
      June 28, 2018

      I’m so happy you enjoyed the recipe and it all worked out for you. Thank you for sharing that with us!

      Reply

  • Julie
    June 16, 2018

    This frosting turned out great! It covered my chocolate layer cake beautifully!

    Reply

    • Natashas Kitchen
      June 16, 2018

      I’m so happy to hear that! Thank you for sharing your great review, Julie!

      Reply

  • Judy
    June 7, 2018

    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.

    Reply

    • Natashas Kitchen
      June 7, 2018

      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!

      Reply

  • Kristi
    May 17, 2018

    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)

    Reply

    • Natasha
      natashaskitchen
      May 18, 2018

      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 🙂

      Reply

  • Paula
    April 10, 2018

    Yummy!!! More than enough for a 9 X 13 inch white cake. I think I will frost some brownies, too. Thanks!!!

    Reply

    • Natasha's Kitchen
      April 10, 2018

      You’re welcome Paula! I’m glad you love this recipe. Thanks for sharing your fantastic review!

      Reply

  • Alicia
    April 9, 2018

    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 :):)

    Reply

    • Natasha's Kitchen
      April 9, 2018

      My pleasure Alicia! I’m happy to hear the recipe is your absolute favorite. Thanks for sharing your amazing review!

      Reply

  • Lois G.
    March 23, 2018

    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.

    Reply

    • Natasha's Kitchen
      March 23, 2018

      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!

      Reply

  • Monika
    March 21, 2018

    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!

    Reply

    • Natasha
      natashaskitchen
      March 21, 2018

      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.

      Reply

  • Sema
    February 16, 2018

    Hi Natasha, just wondering how do you measure 8 tablespoon of butter? Is it equal to 1 stick of butter?
    Thank u

    Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Sema, yes it is 1 stick of butter or 113 grams or 1/2 cup of butter. 🙂

      Reply

  • Brenda
    February 16, 2018

    Okay I am going to try this frosting on a cake Sunday!! And am making your ‘easy sponge cake’ tonight! I can’t wait!

    Reply

    • Natasha's Kitchen
      February 16, 2018

      Please let me know what you think of the recipes Brenda!

      Reply

  • Carol
    February 3, 2018

    Very easy and quite tasty. Thank you.

    Reply

    • Natasha's Kitchen
      February 3, 2018

      You’re welcome Carol! I’m glad you enjoy the recipe. Thanks for sharing!

      Reply

  • Lucrecia Birch
    January 9, 2018

    Hi Natasha,

    Do you think this frosting will work in the cake recipe -‘chocolate cake with swiss meringue bu’ttercream’?

    Reply

    • Natasha
      natashaskitchen
      January 9, 2018

      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 🙂

      Reply

      • Lucrecia Birch
        January 10, 2018

        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!

        Reply

        • Natasha's Kitchen
          January 10, 2018

          My pleasure Lucrecia! I’m happy to hear how much you’re enjoying the recipes! Thanks for following!

          Reply

  • Amy
    January 7, 2018

    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

    Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Amy, if not using cocoa, I would follow instructions from our Pumpkin Cupcakes with Cream Cheese.

      Reply

      • Amy
        January 10, 2018

        Thank you, your response is appreciated much

        Reply

        • Natasha's Kitchen
          January 10, 2018

          You’re welcome Amy!

          Reply

  • Melody
    December 31, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      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!

      Reply

    • Faye
      December 26, 2019

      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.

      Reply

      • Natasha
        December 26, 2019

        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?

        Reply

  • Haylie Garcia
    December 24, 2017

    Made this for chocolate cake and turned out delicious. Thank you!

    Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Haylie! I’m glad to hear you enjoy the recipe. Thanks for sharing!

      Reply

  • Venusha wickramatilake
    November 24, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      November 25, 2017

      Hi Venusha, yes that is correct. Cover and refrigerate overnight and it will still be great the next day 🙂

      Reply

  • Amy Sacks
    November 16, 2017

    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.

    Reply

    • Natasha's Kitchen
      November 17, 2017

      That sounds delicious! I’m glad you enjoy the recipe! Thanks for sharing your great review Amy!

      Reply

  • Raya
    October 17, 2017

    Great recipe. Very easy and delicious. Thanks!

    Reply

    • Natasha's Kitchen
      October 17, 2017

      You’re welcome Raya! I’m glad you to hear that! Thanks for sharing 🙂

      Reply

  • Donna
    October 10, 2017

    This reciepe for frosting was awesome! Simple easy n tasty! Thanks for sharing

    Reply

    • Natasha's Kitchen
      October 10, 2017

      You’re welcome Donna! I’m glad you enjoy the recipe! Thanks for sharing your great review!

      Reply

  • Lisa
    October 4, 2017

    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.

    Reply

    • Natasha's Kitchen
      October 5, 2017

      My pleasure Lisa! I’m happy to hear how much everyone loves the recipe! Thanks for sharing your fantastic review! 🙂

      Reply

  • Bluehoneybakery
    September 26, 2017

    do this Chocloate frosting have a cream chesse taste.

    Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Since it is cream cheese, it does have some cream cheese taste but not overwhelmingly so. It balances the frosting nicely.

      Reply

      • Sonia Mckay
        June 2, 2020

        Hi Natasha,

        Do you think this would work well on a yellow cake?

        Reply

  • Ana Manrique
    September 8, 2017

    I love the recipe, thank you! I use the half of the sugar, and I think that it was enough. Regards

    Reply

    • Natasha's Kitchen
      September 8, 2017

      I’m glad to hear you love the recipe Ana! Thank YOU for sharing your great review with other readers!

      Reply

  • Christine V
    August 29, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      August 29, 2017

      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 🙂

      Reply

      • Karen
        November 18, 2017

        OMG this frosting was DELICIOUS! I thought that it was perfect on top of peanut butter blondies.

        Reply

        • Natasha's Kitchen
          November 18, 2017

          I’m happy to hear how much you enjoy the recipe! Thanks for sharing Karen!

          Reply

  • Jo
    August 16, 2017

    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!!

    Reply

    • Natasha's Kitchen
      August 16, 2017

      My pleasure Jo! I’m so glad to hear you’re enjoying the recipes! Thanks for sharing your excellent review!

      Reply

      • michele
        August 28, 2017

        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.

        Reply

        • Natasha
          natashaskitchen
          August 28, 2017

          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.

          Reply

  • Paula
    August 6, 2017

    Hi , Can you give margarine instead of butter? and can the cream be on muffins with a sleeve and can it be colored?

    Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      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.

      Reply

  • Alysha Milligan
    July 31, 2017

    SO FREAKING DELICIOUS.

    Reply

    • Natasha's Kitchen
      July 31, 2017

      I’m glad to hear you love the recipe Alysha! Thanks for sharing 🙂

      Reply

  • A Baker
    June 30, 2017

    HI
    I was wondering if you could decrease the sugar without ruining the frosting?

    Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      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.

      Reply

  • Jasmine
    June 8, 2017

    Hi, just wandering can I use melted chocolate chip to replace cocoa powder? And if so, how much chocolate chip should I use?

    Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      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.

      Reply

  • Shari
    June 5, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Shari, I have used it as a frosting between cake layers and it worked well. I hope you love it!

      Reply

  • Tracey
    May 27, 2017

    Can this icing be stored in the fridge for awhile (how long) if I don’t use it all?

    Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      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.

      Reply

  • Malina Koko
    May 11, 2017

    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!

    Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Malina, because it has dairy ingredients, I would recommend refrigerating to be on the safe side 😀

      Reply

  • Karin
    May 10, 2017

    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!

    Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      Oh yes I do have a great one actually!! Have you tried my cupcake frosting? And, I am so glad you love this recipe! 🙂

      Reply

  • LaNae
    May 5, 2017

    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.

    Reply

    • Natasha's Kitchen
      May 5, 2017

      I’m happy to hear that LaNae! Thanks for sharing your review 🙂

      Reply

  • Nancy
    May 4, 2017

    Has anyone tried the chocolate cream cheese frosting with the vanilla cupcakes?

    Reply

  • Diana
    April 27, 2017

    I made it and let me say omg love it love it thank you .

    Reply

  • Diana
    April 27, 2017

    I made it and omg love it love it . Thank you .

    Reply

    • Natasha's Kitchen
      April 27, 2017

      You’re welcome Diana! I’m glad you love the recipe!

      Reply

  • Charlotte
    April 20, 2017

    That was way too sweet, it’s enough to put only 2 cups of sugar! 🙂

    Reply

    • Natasha
      natashaskitchen
      April 20, 2017

      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 🙂

      Reply

  • A
    April 18, 2017

    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! 🙂

    Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      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 🙂

      Reply

  • Yelena Montik
    April 4, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      April 4, 2017

      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.

      Reply

  • Sunny
    April 3, 2017

    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 .

    Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      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.

      Reply

  • Racheal
    March 27, 2017

    Hi – the frosting looks divine . What icing nozzle do you use.

    Reply

  • Wendy
    March 10, 2017

    Can salted butter be used and just omit the salt?

    Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      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.

      Reply

  • Shirley
    February 24, 2017

    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.

    Reply

    • Natasha's Kitchen
      February 25, 2017

      I’m happy that Shirley! Thanks for sharing 😀

      Reply

  • Amy
    February 21, 2017

    Do you have to keep the cake refrigerated after frosting with this?

    Reply

    • Natasha
      natashaskitchen
      February 21, 2017

      Hi Amy, I do just because it is a dairy based frosting.

      Reply

  • Mari Roberts
    February 9, 2017

    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!!!!

    Reply

    • Natasha
      natashaskitchen
      February 9, 2017

      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 🙂

      Reply

  • Jo
    February 8, 2017

    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!

    Reply

    • Natasha's Kitchen
      February 8, 2017

      Awesome! It’s so nice to hear how much you love this recipe!!

      Reply

  • chris
    February 8, 2017

    Hi.love the sound of choc frosting.as you use cups not grammes. How do I convert to either ounces or grammes.

    Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      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.

      Reply

  • Susan
    January 28, 2017

    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!

    Reply

    • Natasha's Kitchen
      January 28, 2017

      You’re welcome Susan! What a compliment your review is! Thank you for sharing 🙂

      Reply

  • Ilise Goldberg
    January 20, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      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! 🙂

      Reply

  • Suzy
    January 9, 2017

    Hiii Natalie..

    I’ve a doubt. Is fresh cream cheese same as that of package cream cheese?

    Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      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).

      Reply

  • yelena
    January 8, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      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! 🙂

      Reply

  • Jamie
    January 8, 2017

    Hi ,is it ok to not to put cocoa powder ?

    Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      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.

      Reply

  • Hal Leonard
    December 9, 2016

    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!

    Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Hal, thank you for the nice review! 😀.

      Reply

  • Lynn
    November 19, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      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!

      Reply

  • Viktoriya
    October 19, 2016

    Natasha, do you think this frosting can be used for puff pastry trubochki ?

    Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      I think that would work fine 🙂

      Reply

      • shirley Tan
        November 14, 2016

        can you plse adv how much is one cup in oz

        Reply

        • Natasha
          natashaskitchen
          November 14, 2016

          Shirley, which ingredient are you referring to?

          Reply

        • Sandra Roberts
          December 8, 2016

          8oz equals 1 cup

          Reply

  • Linda
    October 13, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      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! 🙂

      Reply

  • Yati MJ
    October 4, 2016

    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!!

    Reply

    • Natasha
      natashaskitchen
      October 4, 2016

      Yati, thank you for the nice review and you are welcome 😄.

      Reply

  • Jim
    September 25, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Jim, I’m so happy to hear that! Thank you for sharing your great review! After reading your comment I’m craving brownies 😋.

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.