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Chocolate Cream Cheese Frosting

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

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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.

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.

 

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

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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.

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Read comments/reviewsAdd comment/review

  • Helen
    September 6, 2016

    Wow this looks great! How long will the frosting keep in the fridge? And is it possible to freeze it? Will be trying this recipe this week!

    Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      Hi Helen, I think it pipes best before refrigeration but once I put it on cupcakes or a cake, it refrigerates well for several days.

      Reply

  • Brandi
    August 27, 2016

    Just made this frosting for a birthday party, and wow! This is such a great tasting frosting, Pipes beautifully and I was even able to frost a 6″ & 8″ cakes smoothly with it! I’m very impressed! Its not often you get workable and tasty combo. This is my new favorite chocolate frosting 🙂 thank you for sharing!

    Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      That is fantastic!! Thank you for the wonderful review 🙂

      Reply

  • Jen
    August 22, 2016

    This is the best chocolate frosting I have ever had! On top of being delicious, it was easy to pipe out of a bag! Love love love!!

    Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      Jen, thank you for such a nice review on the frosting, I’m glad you love it 😁.

      Reply

    • Annette
      August 23, 2016

      I’m so glad I came across this recipe! 5 stars all the way. Everyone loved it and super fast to make! Thanks so much!

      Reply

      • Natasha
        natashaskitchen
        August 23, 2016

        I’m so happy you all loved it!! 🙂

        Reply

  • Felisa
    July 30, 2016

    Hi Natasha, one question, does this frosting have a chocolatey flavor or is it fairly mild? I suppose if one needed to add a bit more cocoa powder, it would be easy enough. Also adding more vanilla, as I adore the stuff, might work too. Looks so yummy! Thanks for the recipe.

    Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi Felisa, this one has pretty good chocolatey flavor. It has 1/2 cup of unsweetened cocoa but you could add a couple more spoonfuls if you wanted to make it even more intense. Even better, you could use a dutch processed cocoa only to make it really deep in flavor 🙂

      Reply

      • Felisa
        August 12, 2016

        Wonderful, thank you Natasha for your reply and the tip about the dutch processed cocoa.

        Reply

        • Penelope
          September 29, 2016

          The cocoa you show is a blend of natural and dutch process. I love that particular one. And might I add that my son has requested this recipe for his 16th birthday cake. I do doctor it a tiny bit, but this is the base. Thanks for sharing it.

          Reply

  • Joni
    July 23, 2016

    Looks delicious! Does the frosted cake need to be refrigerated? How long will the frosting stay fresh sitting on the counter? Thanks

    Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Hi Joni, I would refrigerate overnight since it is a dairy based frosting. I wouldn’t keep it at room temperature longer than 4 hours.

      Reply

  • Megan
    July 20, 2016

    I stumbled across this recipe and am so glad! I will be using it on a lot of baked goods! I made this for brownies and everyone has been raving about them. I will definitely be trying this on cake or cupcakes! Thank you!

    Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Mmmm wow! That sounds like an amazing combination!

      Reply

  • dossy
    July 17, 2016

    This is the new go to frosting for my favorite chocolate cupcakes! This is exactly the recipe I’ve been searching for. It pipes beautifully and has the perfect amount of sweetness and chocolate. Thanks, Natasha!

    Reply

    • Natasha
      natashaskitchen
      July 17, 2016

      Thank you for that super amazing review! 🙂

      Reply

  • Abi
    June 16, 2016

    its a mouth watering recipe looks very tempting like to eat it just now

    Reply

  • zory
    June 11, 2016

    Can i make this into a white frosting by replacing the cocoa powder with more powdered sugar? Also, would this frosting hold shape to pipe roses all over a cake for a outdoor party?

    Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      Hi Zory, for white cupcake frosting, I would recommend this recipe. It pipes well and has cream cheese to stabilize the cream. It depends on what the temperature is of your outdoor party for how long they would last. Definitely keep them out of the sun and refrigerate as long as possible before putting them out.

      Reply

  • Gladys
    May 28, 2016

    Felicitaciones!! sigo tus recetas son deliciosas y sus decoraciones muy profesionales.
    Tengo una sugerencia,cuando muestras los ingredientes sera que puedes mostrar a punta de la boquilla con que decoras, seria de gran ayuda .

    Reply

  • Karen
    May 19, 2016

    I’m short on time and am all out of powdered sugar. Is it possible to use granulated sugar instead? Do you think the frosting will be gritty?

    Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      Hi Karen, I’ve only tried this with powdered sugar. I’m not sure the texture would be as good or as stiff with granulated sugar. If you have a good food processor or strong blender, you can make your own powdered sugar by processing granulated sugar – there are some easy tutorials online.

      Reply

    • Dori
      June 2, 2016

      Granulated sugar is not an option because the consistency is grainy.
      Little tip…. if you have a food processor you can make your own powdered sugar. Just pulse to granulated sugar until it becomes powder.

      Reply

  • Sunflower
    May 14, 2016

    Omgggggg. This recipe is amazing. It’s so yummy! I’m making a cake for my friend’s graduation and when I decided to make chocolate cream cheese frosting, this was my go-to recipe. Thank you so much for posting this!

    Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      I’m so happy you enjoyed it!! Thank you for sharing your awesome review 🙂

      Reply

  • Sadie
    May 14, 2016

    Your swirl is beautiful! Do you have a tutorial on how to pipe it? I’m guessing you use a Wilton 1M pastry tip or equivalent. Thanks.

    Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Thank you Sadie! Yes, I use a Wilton 1M pastry tip (actually I pretty much only use these 3 large pastry tips). I swirl starting from the outside and work towards the center and up 🙂

      Reply

      • Sadie
        May 15, 2016

        Yes, that’s how I do my swirl too and I always end up with a hole in the center. I’ve studied your photo trying to determine where I’m going wrong and just can’t figure it out. I’ve swirled hundreds of cupcakes and always end up with the same gap in the center of the swirl. It’s so frustrating! I’m good with roses. They start in the center so no gap!

        Reply

        • Cassandra
          June 26, 2016

          The trick I learned is to start in the middle, pipe a line to the edge of the cupcake, and then swirl from the outside in. The starting line fills in the space where there would have been a gap.

          Reply

  • Kayla
    April 29, 2016

    Hi,
    I made this frosting today and It was amazing. But now I am trying to figure out how long this will stay good in refrigerator or if it can be put in freezer??

    Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      It will stay good in the refrigerator for several days but you will have to let it get closer to room temp for it to pipe easily. I haven’t tried freezing it but I think it would work.

      Reply

  • Kerri
    April 28, 2016

    This looks delicious! Do you think it would go good on a banana cupcake?

    Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Since bananas and chocolate work well together, I would venture to say yes :). Let me know what you think!

      Reply

  • Tina
    April 20, 2016

    The recipe says 1/2 cup butter (1 stick) but the photos show 1/4 cup (1/2 stick). Which is right??

    Reply

    • Natasha
      natashaskitchen
      April 20, 2016

      Hi Tina, the photos do show a standard 8 Tbsp (1 full stick) of butter. You may be using a product that looks different – a longer and slimmer package maybe?

      Reply

      • Ben
        May 10, 2016

        Your stick of butter says 4 oz. This can be seen if you zoom in.

        Reply

        • Natasha
          natashaskitchen
          May 10, 2016

          Yes it is 4 oz. That is correct. 4 oz of butter = 1/2 cup = 8 Tbsp.

          Reply

  • Jenell Z
    April 12, 2016

    Would this cake have to be refrigerated since it has cream cheese? Sorry if this is a dumb question;)

    Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Yes, anytime a frosting has dairy it it, I refrigerate the cake once it’s frosted. Let it sit at room temp for about 30 minutes before serving if you want the frosting to soften up for serving.

      Reply

  • carrie diaz
    April 10, 2016

    Tastes amazing! Thank you!

    Reply

    • Natasha
      natashaskitchen
      April 10, 2016

      HI Carrie, I’m so glad you enjoyed it! Thank you for your great review! 🙂

      Reply

  • Gertie
    April 9, 2016

    Hi! I was wondering if you think this chocolate cream cheese frosting would taste well on red velvet cupcakes? Or if it would be a better idea to stick with classic cream cheese? I’m making birthday treats for a friend 🙂

    Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      I think it would work with red velvet if you’re a chocolate lover :).

      Reply

  • Beth
    April 7, 2016

    This frosting is totally amazing and was super easy to make! My oldest nephew declared that he wants this icing on his graduation cake. It iced all 24 cupcakes decently and I hope everyone at work enjoys it as much as we did. Thanks for the recipe!

    Reply

    • Natasha
      natashaskitchen
      April 8, 2016

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

      Reply

  • mary collins
    April 6, 2016

    Hi there,
    Just trying to make this a little healthier. Would you think that substituting the cocoa powder for cacao powder would work?
    Thanks a mill!

    Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      From what I’ve read, they are almost identical for baking and cooking purposes and can be substituted. I haven’t tested it with this recipe myself but I think it would work. Let me know how you like it! Also, where do you purchase your raw cacao?

      Reply

  • Heidi
    April 4, 2016

    Ok, 1/4cup of sugar is more than enough for this recipe. Had to throw away the first batch because your recommended about of sugar, Nobody in my household could bare to swallow the icing

    Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      Wow 1/4 cup of sugar would barely sweeten it. Were you using powdered sugar and not regular sugar, correct? Between the cocoa and salt and cream cheese which all cut the sweetness, it didn’t seem to sweet to us, but everyone has a different affinity to sugar, not everyone likes sweets and I completely understand that!

      Reply

  • Taraneh
    March 27, 2016

    This frosting tasted awesome!!!
    I was wondering if I could freeze it for later use?
    Also, it didn’t really hold stiff when I piped it, any reasons for that?

    Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      Hi Taraneh, I haven’t tested this in the freezer so I’m not sure if it is freezer friendly. Regarding the piping – did you use the same amount of powdered sugar and cocoa? Was there anything you changed in the ingredients or method?

      Reply

      • Taraneh
        March 28, 2016

        I only forgot to put in the vanilla, other than that everything was the same. Could over-beating be a problem?

        Reply

        • Natasha
          natashaskitchen
          March 28, 2016

          I don’t think over-beating would do it. Possibly if your ingredients were too warm, that could be the cause. Did you let the the cream cheese and butter soften at room temp?

          Reply

  • Laura
    March 2, 2016

    I tried this frosting this afternoon, wanting something more special than regular powdered sugar buttercream. It really surprised me how good it was, very creamy and rich tasting. They looked just like the picture too, bakery quality or better. I’d like to find a vanilla equivalent. I wonder if you could make it in vanilla leaving the cocoa out? Has anyone done that? Thanks

    Reply

  • Carolyn
    February 29, 2016

    This was the best chocolate frosting I’ve ever made. I always use Hershey’s recipe for chocolate cake and with this frosting it tasted like it came from a bakery. Thank you for the recipe!

    Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Thank you for the awesome review!

      Reply

  • Lauren Hart
    February 27, 2016

    I made this frosting for a gluten free devil’s food cake made with pop. I added some instant coffee and it helped the chocolate flavor POP!

    Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      Lauren, that’s just awesome!! Thank you for sharing it with us 😀.

      Reply

  • Caitlyn Chapman
    February 25, 2016

    This is a fantastic recipe! I’d give it a gazillion stars! I love it, and it has a great genuine flavor, also it’s cheap and easy! What a great frosting for my chocolate layer cake. Thank you, Natasha! I’ll make sure to add your blog to my blog links ;).

    Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      awww that’s awesome! I’ll take a gazillion stars! 🙂

      Reply

  • mmpie
    February 5, 2016

    Adding another positive review of this delicious frosting! I used to frost a beet chocolate layer cake. I was going to use ganache too (I wanted a really decadent cake!) so I didn’t want to use a really sweet chocolate buttercream. This was perfect! Just sweet enough with that tiny bit of tang. I’ll definitely make this again, thank you!

    Reply

    • Natasha
      natashaskitchen
      February 5, 2016

      Thank you so much for sharing your fantastic review. Tell me more about this beet chocolate cake! I’m intrigued!

      Reply

  • Tracy
    February 4, 2016

    Great recipe! I needed a chocolate frosting that wouldn’t completely overpower a white cake (and I only had one stick of butter left!) and this did the trick. The cream cheese provides a nice, subtle tang. For anyone who may be wondering, this made enough to frost an 8″ two layer cake, but I wasn’t as generous as I would normally be. So if you want to be able to really slather it on, increase the quantities 25-50%.

    Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Tracy, thank you for the nice review and for sharing the tip 😃.

      Reply

  • Tamara
    February 4, 2016

    Could you leave out the cocoa and put in red food colouring to change the colour?

    Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Tamara, I haven’t tried using food coloring with this recipe so can’t really make a recommendation. Usually if I want to use food coloring in the frosting, this is the recipe I go to. Let me know what you end up doing ?.

      Reply

  • Sarah
    January 30, 2016

    Hi,

    Has anyone tried adding espresso powder?

    Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      I haven’t tried that, anyone else?

      Reply

  • Sarah
    January 28, 2016

    When you say sift in three cups of powdered sugar, do you measure first, or measure what’s sifted? Also, if I’m pressed for time, will not sifting make a big impact on the consistency of the frosting?

    Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      Hi Sarah, great questions! Sifting is important to ensure you do not get lumps of either cocoa or powdered sugar. I measure everything before sifting.

      Reply

  • Mandy
    January 26, 2016

    Sinfully delicious! I was looking for something to go with a white cake and just happen to have cream cheese on hand. My only change was to use dark chocolate cocoa powder because we are a dark chocolate household. I had to give my 4yo a spoonful so I could lick the beaters in secret. 😉

    Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      Mmmm what brand of dark cocoa powder do you use. I am a major fan of dark also! I’m so happy you loved it 🙂

      Reply

      • Mandy
        January 26, 2016

        Hershey’s Special Dark!

        Reply

        • Natasha
          natashaskitchen
          January 26, 2016

          Thank you! 🙂

          Reply

  • Emma
    January 18, 2016

    Made this frosting for a sponge cake with nuts. Kids loved it and husband approved. Thanks so much for sharing it. by the way… I didn’t have 3 cups of powdered sugar so I just used one cup regular and one cup powdered it turned out wonderful. God bless you Natasha for sharing in such detail all the amazing recipes.

    Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Emma, thank you for such a nice review and great job improvising the recipe 😁.

      Reply

  • Razi
    January 18, 2016

    I used this on a pink velvet cake (a buttermilk cake like red velvet, minus the cocoa), both with and without the chocolate, and it was delicious! It made me very popular 🙂

    Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      That sounds awesome! Thank you for sharing that withe me 🙂

      Reply

  • tam
    January 18, 2016

    Hi would this be suitable under fondant? Thinking it would be but not sure 🙂 ..

    Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      I haven’t tried this under fondant but I think it could work. If you try it, let me know how it goes! 🙂

      Reply

    • Teresa
      January 19, 2016

      Yes, it works great! I have made already a couple of cakes using this recipe as filling and frosting and I covered the cake with fondant and it is really wonderful!

      Reply

      • Natasha
        natashaskitchen
        January 19, 2016

        Thanks Teresa! 🙂

        Reply

  • Emma
    January 17, 2016

    Would this frosting work for cake?

    Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Yes! It would be really yummy on a cake 🙂

      Reply

  • Patty
    January 15, 2016

    This turned out so delicious! I almost want to toss my cake and just grab a bowl and a spoon. A keeper for sure! Thank you.

    Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      Ha ha, that’s awesome!! I definitely wouldn’t judge you 🙂

      Reply

  • Kristina
    January 9, 2016

    This is the greatestt most delicious frosting I have ever made! Thank you so much for the recipe! Will continue to make!

    Reply

    • Natasha
      natashaskitchen
      January 9, 2016

      Thank you for such an awesome review Kristina and you are very welcome 😁.

      Reply

  • Tom
    January 8, 2016

    Love this icing! It goes perfectly with your most chocolate cupcake recipe. Will definitely be making both again

    Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Thank you for the nice review Tom 😀.

      Reply

  • karen
    January 8, 2016

    Delicious and so easy to make!! I can’t understand how someone thought it tasted too buttery? maybe using a margarine instead of butter? Anyhoo…very good!

    Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Thank you Karen for the great review! 🙂 I’m so happy you liked it!

      Reply

  • pip mackie
    December 14, 2015

    Frosting – or icing as we call it in New Zealand – was fantastic.
    Light but rich it was the perfect topping for my sons kindergarten farewell.
    Kids loved it, adults envied it! I topped with a quartered fresh strawberry. Yummo!!

    Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      Thank you for such a great review, I’m so glad everyone loved it 😁.

      Reply

  • Denae
    December 13, 2015

    Too much butter. Didn’t care for it at all just tasted like chocolate butter.

    Reply

    • Natasha
      natashaskitchen
      December 13, 2015

      Hi Denae, I wonder if maybe you didn’t beat the cream cheese and butter long enough? Also, did you add the same amount of cocoa and powdered sugar? I didn’t really sense butter in it when I made it. Cream cheese a little but not really the butter.

      Reply

  • Vicki
    December 1, 2015

    Aaaaand of course someone else already asked this. Never mind! Sorry. 😛

    Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      I’m glad you found the answer to your question. 🙂 Thanks Vicki!

      Reply

  • Cypris
    November 12, 2015

    Hey, I want to make rhis icing but I don’t want to use it all how can I save it?

    Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      You can refrigerate it and then bring it to room temperature again before using. Once it is at room temp, you can rewhip it slightly if needed to make it fluffier.

      Reply

      • Cypris
        November 12, 2015

        Thanks, just finished making it. It is so good!!!😊

        Reply

  • Teresa
    October 25, 2015

    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.

    Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      I’m so glad you liked it! Thanks Teresa 🙂

      Reply

  • Mabel
    October 11, 2015

    The frosting goes so well with your dark chocolate cupcakes and it is always a hit! I have got so many requests to make these for kids birthday party. Thank you so much for sharing it. May I know the size of the cupcake liner you used as I can only make 12 cupcakes every time? Thanks

    Reply

    • Natasha
      natashaskitchen
      October 11, 2015

      They are just standard cupcake liners that fit into a regular muffin tin. I’m not sure the size but they are standard as far as I know. Sorry that’s not very specific :). I’m so happy you like the recipe 🙂

      Reply

  • Alla
    October 8, 2015

    Hi Natasha,
    I made these cupcakes today with the frosting and they are delicious! I added 1/4 c of Nutella to the frosting and the taste was A-M-A-zing!!!! Thank you so much for the recipe! Blessings 😊

    Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      Alla thank you for the great review and the tip about Nutella. You are making me hungry :).

      Reply

  • sam
    October 5, 2015

    Dear natasha
    thanks a million for your sharing. I’ve made this lovely frosting and we all loved it. Easy ,simple and tasty as well. Oo i forgot to mention it tasted sooo good.

    Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      Sam, thank you for such a great feedback, I’m glad you loved it :).

      Reply

  • Isabelle
    October 4, 2015

    It’s amazing!!

    Reply

    • Natasha
      natashaskitchen
      October 4, 2015

      Thanks Isabelle 🙂

      Reply

  • Hannah
    September 28, 2015

    This recepie did not work out for me. I followed the recepie measurements exactly as listed and the frosting was way too runny. I added a bag and a half of powdered super and tried to refrigerate and it was still too runny. I beat the heck out of it. I won’t use this recepie again and I don’t recommend it.

    Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      Hi Hannah, without being there with you, it’s difficult to say what could have gone wrong, but I’m happy to help trouble shoot. I’ve never had cream cheese and butter turn out runny unless they were melted. Did you make sure they were just softened at room temperature and not melted?

      Reply

  • KirstyG
    September 26, 2015

    Hi, was going to make this frosting but I have no icing or powdered sugar! Any suggestions? X

    Reply

    • Natasha
      natashaskitchen
      September 26, 2015

      Do you have a good blender or food processor to make your own? There are quite a few of tutorials online.

      Reply

  • Ashley
    August 20, 2015

    How does this recipe hold up for actually decorating? I am making a retirement cake and I want to put some fondant decorations on top of this…

    Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      I haven’t tried putting fondant on top of it but I think it would work with fondant. It pipes well and isn’t runny. It will become firmer in the fridge so refrigerate when you’re all done with adding your fondant so it sets stronger.

      Reply

    • Kim
      August 26, 2015

      I’m going to make this chocolate frosting and use it on your vanilla cupcakes. I’ll let you know what the party thinks.

      Reply

    • Marina
      September 26, 2015

      This was nice and firm, but I did cut the sugar to 2/3 cup. Why so much sugar? 🙂

      Reply

      • Natasha
        natashaskitchen
        September 26, 2015

        Hi Marina, I like a little more when making a cream cheese frosting so it doesn’t taste too much like cream cheese. It also helps with the consistency of the frosting. You only used 2/3 cup powdered sugar?

        Reply

  • Glo
    August 4, 2015

    Can we omitt the chicolat, if so will it make a difference in texture? Will I still be able to use it for piping? I need to make pink frosting for a cupcake cake I’m making and this recipe sounds so good, u want to try it

    Reply

  • Mrs Gilbert
    July 24, 2015

    I made this frosting and it’s amazing! Perfect on chocolate cupcakes.

    I have some leftover, how long can it be stored in the fridge?

    Reply

    • Natasha
      natashaskitchen
      July 25, 2015

      I’m so happy to hear that. Thank you!

      Reply

  • Jo
    July 22, 2015

    Wow. This recipe is amazing. Out of eggs and can’t go to the store now…my teething baby is asleep and I would have felt terribly awful if I had woken her up to go buy eggs, and definitely cannot leave a baby alone at home. Anyway, the cupcakes came out moist and very delicious. Thank you so much for sharing this recipe.

    Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      Jo, thank you for sharing such a great review and you’re very welcome :).

      Reply

  • Sam
    July 10, 2015

    Thanks for this recipe! It looks amazing and I plan on making it tomorrow! Question: Do you think it turn out yummy if I substituted Dark Chocolate Cocoa Powder? Or has anyone tried this?!
    Thanks again!

    Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      It should still work fine. You’ll have a deeper chocolate flavor.

      Reply

      • Sam
        July 11, 2015

        I substituted the dark chocolate and it is divine 🙂

        Reply

  • Laurie
    July 9, 2015

    Tried this today and it’s delicious! I will be using this recipe again and again.

    Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      Thank you for such a great review Laurie, I’m glad you liked it :).

      Reply

  • Dan
    June 30, 2015

    Nice recipe. Thanks. My first chocolate cream cheese. What is the purpose of the salt? Thanks again.

    Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Salt intensifies the chocolate flavor and you are welcome :).

      Reply

  • Eelin
    June 30, 2015

    Hi, can this frosting withstand heat? I live in the tropics.

    Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      It’s fairly sturdy but because it’s dairy based, I wouldn’t leave it out for long. Can you keep it refrigerated until ready to serve?

      Reply

  • Christy
    June 21, 2015

    I have officially broken up with buttercream after making this!!! SO delicious!! Thank you!

    Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Ha ha, yes!! 🙂 I’m so happy you loved it 🙂

      Reply

  • kendra
    June 7, 2015

    This recipe is perfect! I cut the sugar down to 2 1/2 cups and put 1/4 cup of sweetened condensed milk. So, I guess all in all, I cut the sugar by 1/4 cup. I made a chocolate sheet cake for my mom’s birthday, and after frosting it with this wonderful frosting, I drizzled a raspberry glaze over the top. Since I knew I was going to do that, I didn’t want the frosting to be too sweet. Otherwise, it’s great. This will be one of my go-to frostings from now on! I may even play around with it, and add some coffee for a little extra punch. Thanks Natasha!

    Reply

    • Natasha
      natashaskitchen
      June 7, 2015

      Kendra, thank you for the great review and great job on improvising :).

      Reply

      • Julie
        June 17, 2015

        This cream was soooooo good! Love this website!!!!!!

        Reply

        • Natasha
          natashaskitchen
          June 17, 2015

          I reeeeeeeeeeeeeeally enjoyed reading your comment, thank you :).

          Reply

  • novi
    June 1, 2015

    Thanks for the recipe. I tried it and it’s one of my favourite.

    Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      I’m so happy you loved it! Thanks Novi 🙂

      Reply

  • Megan
    May 20, 2015

    Could I use chocolate squares instead of powder?

    Reply

    • Natasha
      natashaskitchen
      May 20, 2015

      I haven’t tried that with this recipe so I can’t say for sure how it will affect the consistency of the frosting. It would have to be an experiment.

      Reply

  • hanyyah asim
    May 19, 2015

    Plz send me your new recipes this one looks awesome can’t wait to try it.

    Reply

  • Teressa
    May 17, 2015

    This…was…DELICIOUS! Thank you so much for the recipe. It was ‘fairly’ easy to make and modify, if you want a different flavor. My family and friends really enjoyed it and it was the EXACT flavor of cream cheese icing that I was looking for. If you’re on the fence, then hop on over because this recipe is completely worth it and not hard at all to make. Five stars all the way (It won’t let me rate it).

    Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      I’m so happy you loved the recipe!! Thanks so much for sharing your awesome review! 🙂

      Reply

  • Tanya
    April 23, 2015

    I have 60 cupcakes (20 are chocolate peanut butter) to make for this weekend, and been looking for a chocolate cream cheese frosting!!! Excited to try this!!!

    Reply

    • Natasha
      natashaskitchen
      April 23, 2015

      I hope you love the recipe! If you post a picture somewhere online, do let me know. I’d love to see them!

      Reply

  • lauren
    April 9, 2015

    My son’s birthday is on the 30th and asked for a strawberry cake with chocolate frosting. Well i will definitely be using this chocolate cream cheese frosting to spruce it up a bit! I’m so excited to try!

    Reply

    • Natasha
      natashaskitchen
      April 9, 2015

      I hope you and your son absolutely love it! I’d love to see your cake when it’s done. I’m sure it will be amazing! 🙂

      Reply

      • lauren
        April 15, 2015

        Will do! 🙂 and i will be sure to let you know how everyone enjoyed it!

        Reply

  • Olya
    April 2, 2015

    This recipe sounds so good! Can’t wait to try it. Do you think this frosting will work good with your chocolate cupcakes, or it’ll feel too much chocolaty?;)

    Reply

    • Natasha
      natashaskitchen
      April 2, 2015

      Hmm…. I think there’s no such thing as too chocolatey, but I do like the contrast of chocolate and vanilla. I feel like you can really enjoy the flavors of each more when they aren’t competing with each other 🙂

      Reply

  • Katy @ Her Cup of Joy
    March 15, 2015

    Oh my! These are tempting me right now!

    Reply

    • Natasha
      natashaskitchen
      March 15, 2015

      That’s me every time I look at the pictures! I get major chocolate cravings 🙂 It’s especially hard when you already know just how good they taste! 😉

      Reply

  • Laura (Tutti Dolci)
    March 10, 2015

    This is frosting perfection and now I have the serious urge to bake some cupcakes and try it out!

    Reply

    • Natasha
      natashaskitchen
      March 10, 2015

      Thank you so much Laura. It’s so crazy good on cupcakes. I hope you love it as much as we all did! 🙂

      Reply

  • Shelby @ Go Eat and Repeat
    March 9, 2015

    This frosting looks amazing. Would it be bad if I made a whole batch just for myself? 😉

    Reply

    • Natasha
      natashaskitchen
      March 9, 2015

      I would never judge you for that. lol

      Reply

  • Alena
    March 9, 2015

    I have the same exact recipe that I use, and I love it!!! I do cakes for ppl and this cream is always requested with chocolate cakes rather than buttercream:) that cupcake looks mouthwatering though :):)
    p.s baby here yet?? we r all ready to meet her :):) he he

    Reply

    • Natasha
      natashaskitchen
      March 9, 2015

      It does have a much lighter feel than buttercream – not as guilty and I think the cream cheese just makes it taste amazing! 🙂 No baby yet. She’s still kicking around in there 🙂

      Reply

  • FATTY
    March 7, 2015

    MUCHAS FELICIDADES !!!
    QUE DIOS TE BENDIGA A TI Y A TU FAMILIA. QUE LA BEBE ESTE MUY BIEN Y SEA LINDA COMO TU.
    MUCHAS BENDICIONES
    FATTY

    Reply

    • Natasha
      natashaskitchen
      March 7, 2015

      I had to google translate your comment and I’m so glad I did. Thank you so much for your sweet words. 🙂 God bless you also!

      Reply

  • Julie
    March 7, 2015

    Adding to my got to try list! Looks delicious! Thanks for the recipe! 🙂

    Reply

    • Natasha
      natashaskitchen
      March 7, 2015

      You are welcome Julie, let me know how it works out :).

      Reply

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