This chocolate cream cheese buttercream is full of chocolate flavor with the added tang of cream cheese. It’s perfect for chocolate and yellow cakes or cupcakes. It’s not your average chocolate buttercream.
The cream cheese makes it creamier, richer and gives the taste a slight twist. It’s so good, you’ll want to eat it straight out of the bowl.
If you want a different take on the average chocolate frosting, then definitely try this one out. If you’re a fan of cream cheese frosting, then this one is going to be your new favorite buttercream.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
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- Ingredient Notes:
- Mixing method notes:
- Tips & FAQs:
- Why do I need to use unsalted butter. Can I use salted?
- Do I have to let the ingredients warm to room temperature?
- Why do I need to add vanilla to chocolate buttercream?
- Why does this recipe call for six cups of confectioner’s sugar?
- Can I cut the amount of powdered sugar in half?
- How do I store this buttercream?
- How long does this buttercream last?
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- Video:
- Recipe
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This buttercream is perfect for chocoalte cakes and cupcakes, but it’s also really good on yellow cake.
It doesn’t have an overpowering chocolate taste either. It’s the perfect combination of chocolate and cream cheese flavor.
Now, let’s talk a little bit about just some of the ingredients for this recipe. (The entire ingredient list is in the recipe card lower in this post.)
Ingredient Notes:
Unsalted butter: We’re using unsalted butter in this recipe that way we can control the amount of salt added to it.
Cream Cheese: You’ll use a block and a half of cream cheese. It’s a good amount that adds a lot of flavor.
I’ve also had better luck using the brand name instead of the generic version of cream cheese. Full fat cream cheese also seems to work better as well.
Unsweetened Cocoa Powder: This is what makes is chocolaty and yummy! Make sure you’re using unsweetened natural cocoa powder and not the chocolate powdered drink mix.
Confectioner’s Sugar: This is what will thicken up the buttercream consistency and give it its sweetness.
This recipe calls for a lot of confectioner’s sugar, but you’ll end up with a large amount of buttercream. If you don’t need that much buttercream, you can always cut the recipe in half.
Confectioner’s sugar is also known as powdered sugar.
Make sure to read the FAQ section below for more questions you may have.
*The recipe card close to the end of this post will go into all the ingredients and amounts.
Mixing method notes:
The mixing method for this buttercream is super easy. You’ll just mix up the butter, then cream cheese until really smooth and add in the other ingredients in parts.
*The recipe card below will show all the steps.
Tips & FAQs:
Why do I need to use unsalted butter. Can I use salted?
Unsalted butter is best for this buttercream because you can control the amount of salt better. If you use salted, it may be a bit too salty.
If that’s all you have access to though, go ahead and use the salted butter, but omit the added salt the recipe calls for.
Do I have to let the ingredients warm to room temperature?
Yes, it’s really important to get a creamy buttercream, that you let the butter and cream cheese warm to just almost room temperature.
It will be very hard to mix it up properly if you don’t.
Why do I need to add vanilla to chocolate buttercream?
It really doesn’t change the flavor much, but it does add to it and gives it some depth.
Why does this recipe call for six cups of confectioner’s sugar?
This recipe makes a large batch of buttercream…enough to cover a three layer, 8 inch cake cake. If you don’t want that much icing, cut the recipe in half.
Can I cut the amount of powdered sugar in half?
Not unless you cut all the other ingredients in half and only make half a batch. If you just cut out half the powdered sugar, your buttercream won’t firm up enough and will be too thin in consistency.
How do I store this buttercream?
You’ll want to store this buttercream in the fridge and covered well. When you’re ready to use it, set it out for about 20 minutes to allow it to come closer to room temperature as it firms up quite a bit in the fridge.
How long does this buttercream last?
This buttercream should last almost a week, covered and kept in the fridge.
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Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe
Chocolate Cream Cheese Buttercream
Ingredients
- 1 cup unsalted butter (2 sticks) (room temperature)
- 12 oz (1 ½ blocks) cream cheese (almost to room temperature)
- ⅔ cup unsweetened cocoa powder
- 2 tablespoon milk (can add another tablespoon if needed)
- 6 cups confectioner's sugar (can add another cup if needed to thicken it up)
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, mix the cream cheese with an electric mixer on medium to medium-high until very smooth. Add in the butter and vanilla and mix until smooth.
- Add in the cocoa powder and mix until smooth. Scrape down the sides of the bowl and mix again.
- Add three cups of confectioner’s sugar, a pinch of salt, the vanilla and 2 tablespoons of milk and mix well. Scrape down the sides of the bowl and mix again.
- Add in the next three cups of confectioner’s sugar and mix well. Scrape down the sides of the bowl once more and mix again.
- Check your consistency. If the buttercream is too thin, add another cup of confectioner's sugar. If it's too thick, add in another teaspoon to tablespoon of milk and mix again.
Notes
Nutrition
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