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This chocolate cream cheese frosting is delicious and goes perfectly with my banana brownies, shown below. It’s easy to make, easy to spread and tastes great!
Karlynn’s Recipe Rundown: Chocolate Cream Cheese Frosting
- This is an easy to adjust recipe – you can simply increase or decrease the icing sugar amounts as needed to achieve the desired sweetness level.
- Using cream cheese is one of the easier ways to achieve a nice, smooth icing and this one is no exception.
Quick Recipe Summary: Chocolate Cream Cheese Icing
- Beat the cream cheese until it’s smooth and there are no lumps.
- Add the butter and beat until combined.
- Add in icing sugar (2 cups worth) then continue to add 1/4 cup at a time and taste test until you achieve the desired level of sweetness.
- Beat in the vanilla when you are happy with the taste of the icing sugar and that’s it!
Ingredient Tips You Need To Know
- Always use salted butter, it makes the recipe and unsalted (in my opinion) should almost never be used in baking.
- Make sure all of your ingredients are at room temperature for the best results.
- Icing sugar is also sometimes called confectioners sugar.
This is a very simple recipe, just make sure to mix everything thoroughly and you’ll have no problems. Once you’ve iced everything, let it sit until the icing firms up a bit and then enjoy!
Storage Instructions
- Store in an airtight container in the fridge for up to 5 days.
- How to freeze: Place in a large freezer-safe container or freezer bag. Freeze in your deep freezer for up to 3 months.
I hope you love this as much as I do. If you make it and enjoy it, please leave a comment with a rating below. Your feedback helps!
Happy Baking!
Karlynn
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Chocolate Cream Cheese Frosting
This chocolate cream cheese frosting is delicious and goes perfectly with my banana brownies. It’s easy to make, easy to spread and tastes great!
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Servings: 1 batch
Ingredients
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 2-3 tablespoons whipping cream
- ½ teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (icing sugar, confectioners sugar)
- ½ cup cocoa powder
Instructions
- Beat the cream cheese until smooth and light textured with no lumps.
- Add in the butter and beat until it’s completely combined with the cream cheese.
- Beat in the cocoa until smooth.
- Combine the instant coffee with the whipping cream until it's dissolved and then add that into the mixture.
- Add in the first TWO cups of icing sugar, then add in another 1/4 cup at a time, TASTE TESTING until you have reached the perfect tang and sweetness for your tastes!
- Once the icing tastes perfect to you, beat in the vanilla. Frost cupcakes and cakes. This will heavily frost 15 cupcakes and (1) 8-10 inch wide 2 layer cake.
Tried this recipe?Mention @TheKitchenMagpie or tag #thekitchenmagpie!
Karen Bangart says
I met and bought your Prairie cookbook yesterday ..and now I am in love with it..Your other books are on my Christmas list..thank you for a good keeper of a cookbook . I had thought to give it as a gift but after seeing all the recipes it is just for me…
Karen