Chocolate Cream Cheese Icing

    10 min

    A creamy and irresistible chocolate cream cheese icing recipe. The slight tang of the cream cheese complements the chocolate and offsets the sweetness. If your chocolate is sweetened, you may want to reduce the amount of icing sugar.

    198 people made this

    Serves: 12 

    • 110g cooking chocolate
    • 225g cream cheese
    • 500g icing sugar
    • 1 tablespoon vanilla extract
    • 1/8 teaspoon salt
    • 2 tablespoons evaporated milk

    Prep:10min  ›  Ready in:10min 

    1. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
    2. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the icing sugar.
    3. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the icing is spreading consistency.

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    Reviews & ratings
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    Reviews in English (171)


    Luscious is the best way to describe this frosting. As I read through the recipe I was a little skeptical about the fact that it called for no butter, and indeed, as I mixed it up, I couldn't help but add a couple of tablespoons which I found made this a lot creamier. Rather than opening up a can of evaporated milk for such a small amount called for, I simply used half and half (milk would be fine too) until I had the desired consistency to pipe it onto "Banana Cupcakes," also from this site. Rich, chocolatey, creamy and not too sweet, this was simply perfect.  -  03 Dec 2008  (Review from Allrecipes US | Canada)


    Excellent recipe and easy. You can substitute half-n-half or milk if you don't have evaporated milk. Not too sweet and very creamy, but I had to add a little more half-n-half to get the consistency I wanted. And it's more than enough to cover a large cake and sides.  -  19 Feb 2004  (Review from Allrecipes US | Canada)


    This was very quick and easy to whip up and spread over a layer cake. I used half fat cream cheese for a less-sinful result. I also only used around 1/3 of the sugar suggested. Even with a small amount of confectioners sugar it was a great consistency. I used 87% cocoa swiss chocolate and also added a couple of squares of white vanilla chocolate instead of using condensed milk. I changed the servings to 6 as I was frosting an 8 inch layer cake and it was to be swirled with the Brown Sugar Cream Cheese Frosting. I had a tonne left over so it was more than enough; I think there would have been plenty to frost the 8inch layer cake on it's own. This was all used on the "Fudge Cake" recipe. It was so rich and delicious. It was perfect for a special occasion cake (in this case a birthday). I actually found the frosting quite tangy, but this might be because I didn't use condensed milk and I cut the sugar so much. I do like a good tangy frosting. I would recommend this to anyone who is a chocolate lover, and I think it would probably actually work best on a non-chocolate cake in order to appreciate it fully.  -  11 Aug 2006  (Review from Allrecipes US | Canada)