Cream cheese chocolate frosting

    15 min

    In this luscious alternative to chocolate buttercream, the addition of cream cheese cuts the sweetness and lends a lovely tangy flavour. For a darker frosting, you can add more cocoa or up to 110g of melted chocolate.

    374 people made this

    Serves: 12 

    • 225g cream cheese, softened
    • 4 tablespoons milk, divided
    • 500g icing sugar
    • 50g butter, softened
    • 2 teaspoons vanilla extract
    • 40g unsweetened cocoa powder
    • 1/2 teaspoon ground cinnamon

    Prep:15min  ›  Ready in:15min 

    1. In a bowl, beat together the cream cheese, 3 tablespoons of the milk, icing sugar, butter, vanilla, cocoa and cinnamon to a spreadable consistency. Beat in additional milk if necessary. Spread onto cooled cake.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (266)


    Perfect. Some tips: beat the cream cheese and butter together until light, fluffy and free of lumps. Sift the powdered sugar and cocoa powder together before adding - again, to ensure no lumps or bumps. Finally, I'd suggest not adding ANY milk until the end, and then do so little by little! Particularly if you're going to pipe this frosting, as I did, you won't want to use the full amount! I wanted a pure chocolate frosting so I didn't add the cinnamon and this is exactly what I was looking for. Smooth, richly chocolate, and the cream cheese makes this a not-too-sweet frosting. I used this to frost "Lori's White Bread Cake," also from this site (a little plug for that lonely but exceptional recipe!) and it was like gilding the lily!  -  20 Jan 2010  (Review from Allrecipes US | Canada)


    This is an excellent frosting and I have made it a few times in the last few months before writing this review (wanted to give it a fair shake). I have found that if you eat it the same day you make it, the flavors have not had time to "blend," and the powdered sugar can destinctly be tasted. So, frost and wait a day to allow the cream cheese and sugar to meld together. A lovely, rather expensive-tasting (so be sure the cake deserves it!) frosting.  -  03 Mar 2004  (Review from Allrecipes US | Canada)


    YUM! YUM! YUMMY!!! I was tempted to just eat this out of the bowl! Tangy, sweet, and awe-inspiring. I used it to frost the "Deep Dark Chocolate Cake," and the combo was amazing! I did tweak it a bit though: Only 3 cups of powdered sugar (4 seemed like too much), and I ditched the cinnamon completely. It's a good recipe that can be adjusted to suit your personal taste.  -  18 Nov 2002  (Review from Allrecipes US | Canada)