First, the butter and cream cheese should be soft, but you don’t want the butter to be so soft that it’s melting.
Second, if your cocoa powder and powdered sugar are lumpy, sifting them will give you a smoother frosting.
Third, the frosting may seem a little soft as you are piping it. It will set up quite a bit once it has been refrigerated, so don’t worry if it it’s not very stiff as you are piping it on.
I like to use this cream cheese chocolate frosting when I make pumpkin cupcakes. The combination of cream cheese, chocolate, and pumpkin just goes so well together!
This rich chocolate cream cheese icing also pairs really well with basic chocolate, white, or yellow cakes.
Ingredients
- 1 cup butter at cool room temperature*
- 16 ounces cream cheese softened
- 6-7 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 2 tablespoon vanilla extract
Instructions
- With an electric mixer (either hand or stand), beat butter and cream cheese together until well-combined, about 3-4 minutes on medium.
- Scrape down the bowl.
- Add 3 cups powdered sugar, cocoa powder, and vanilla.
- Mix on low until powdered sugar and cocoa powder are incorporated.
- If the frosting is too wet or tart, add powdered sugar 2 tablespoons at a time until it reaches desired consistency and sweetness.
Recipe Notes
*I like to use salted butter. If you prefer to use unsalted butter, just add a pinch or so of salt to the frosting.
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