This is my favorite, go-to, not-too-sweet Rich & Creamy Chocolate Frosting! I want to so badly love an American chocolate buttercream that’s made with all butter, but they are too sweet for me!
This recipe uses half butter and half cream cheese for a perfectly balanced frosting that holds its shape like a dream, making it perfect for piping! Plus, it’s a silky, decadent frosting that’s ready in five minutes – what more could you need?
Enjoy this easy, glossy, perfect chocolate frosting recipe!
Why You Need to Make This Chocolate Frosting ASAP!
- This American-style buttercream takes just 5 minutes to throw together
- Using cream cheese and unsweetened cocoa powder (rather than melted chocolate) makes for a less-sweet chocolate frosting compared with a traditional all-butter frosting
- Get ready for a flavor explosion! This frosting’s perfect flavor will steal the show on all your cakes and cupcakes, making every bite an absolute celebration
- The texture is smooth, creamy and utterly delicious!
- This chocolate buttercream holds it’s shape and is perfect for piping onto cakes
- Use this frosting anywhere you want chocolate frosting! My dad loves it on graham crackers!
My Favorite Baking Pro Tips for Making The Best Creamy Chocolate Buttercream Frosting
- Make sure your ingredients are at room temperature. For best results, have the butter and cream cheese at room temperature before creaming them together.
- Frequently scrape down the sides and bottom of the bowl. After every ingredient addition, make sure you scrape down the sides and bottom of the bowl with a rubber spatula so that you don’t end up with streaks of butter in your final frosting.
- Sift the flour and cocoa powder. For the smoothest, creamiest, dreamiest chocolate cream cheese frosting, sift your ingredients through a fine-mesh sieve.
Step-by-Step Instructions for
Perfect Chocolate Cream Cheese Buttercream
The Best Baking Recipes for Chocolate Frosting
Use this delicious chocolate buttercream recipe anywhere you want (need!) a delicious frosting! It pairs beautifully with Perfectly Rich & Moist Chocolate Sheet Cake, Chocolate Guinness Cake, Malted Cupcakes and Granny Pete’s Chocolate Cake.
Enjoy your new favorite, easy chocolate frosting recipe!
Rich & Creamy Chocolate Frosting Buttercream (Not Too Sweet!)
Discover the ultimate easy chocolate frosting recipe! This rich and creamy buttercream uses butter and cream cheese for a perfectly balanced, not-too-sweet flavor. Ideal for piping on cakes and cupcakes in just 5 minutes!
Course Dessert
Cuisine American
Keyword Chocolate, Frosting, Buttercream, American, Recipe, Cocoa Powder
Prep Time 5 minutes
Servings 1 Batch
Author Rebecca Firth
Ingredients
- 8 tablespoons (113 g) unsalted butter room temperature
- 1/2 cup (112 g) cream cheese room temperature
- 2 3/4 cups (330 g) confectioners’ sugar sifted
- 2/3 cup (56 g) unsweetened Dutch-process cocoa powder sifted
- 2 tablespoons (30 g) heavy whipping cream room temperature
- 1 tablespoon (13 g) vanilla paste or real vanilla extract
- ¼ teaspoon sea salt
Instructions
- In an electric-stand mixer fitted with the paddle attachment* add the butter and cream cheese, and mix on medium for 2 minutes or until smooth and completely blended.*You can also mix this recipe using a bowl and spatula.
- Add in the confectioners’ sugar and mix on low for 1 minute. Scrape the sides and bottom of the bowl to make sure everything is well combined.
- Add in the cocoa and mix on low for 1 minute or until combined. With the machine on low, add in the cream and vanilla and then mix on medium for 1 minute more or until it looks smooth and well combined. Scrape the sides and bottom of the bowl one more time to make sure everything is well mixed and smooth.
Notes
How Much Chocolate Frosting Does This Make?
This recipe makes about 2 1/2 cups of chocolate frosting. It’s the perfect amount to thickly cover a 9-inch square/round, single-layer cake, thinly cover a 9×13-inch sheet cake or about 12 cupcakes. If you’d like to thickly cover your 9×13-inch sheet cake or a two-layer cake, use the following proportions:
16 tablespoons (226 g) unsalted butter, room temperature
1 cup (224 g) cream cheese, room temperature
5 1/2 cups (660 g) confectioners’ sugar, sifted
1 1/3 cups (112 g) unsweetened Dutch-process cocoa powder, sifted
1/4 cup (60 g) heavy whipping cream, room temperature
2 tablespoons (26 g) vanilla paste or real vanilla extract
1/2 teaspoon sea salt
Follow the same recipe instructions in the recipe card.
Choosing Cream Cheese for Buttercream
Use full-fat, block cream cheese (not whipped cream cheese in the plastic tub) for best results.A Note About This Frosting’s Sweetness
American buttercreams are sweet, full stop. I tried really hard to make a very simple, delicious American buttercream that used all butter (no cream cheese) and every single one was simply too sweet. Using cream cheese and unsweetened cocoa powder really temper the sweetness in comparison to a classic American buttercream. But I need you to know, it will still be sweet!Milk vs Heavy Cream
If you don’t have any heavy whipping cream on hand, then you can use milk in its place. Start with half the amount of milk as it will make the frosting consistency thinner. Add more as needed.The Best Cocoa Powder for Chocolate Frosting
A highly recommend unsweetened Dutch-process cocoa powder. I love the color and the flavor. A great store-bought brand is Hershey’s Special Dark and it’s what I tested this recipe with. You can also use regular unsweetened cocoa powder.To Sift or Not To Sift
I believe in sifting for the smoothest, creamiest frosting. Of course you can skip this step if you don’t have one handy. Make sure to really mix the frosting at every step for best results.Mixer Optional Recipe
You absolutely don’t need a mixer to make the recipe. In the photos you’ll note I used a bowl and spatula.How to Scale This Frosting Up or Down
This recipe doubles like a dream! You can also halve it. The best results, use a baking scale when scaling the recipe up or down. See note above for the exact proportions to double this recipe.Storing & Freezing Chocolate Frosting
You can store this frosting in an airtight container in the fridge for about a week. You’ll need to bring the frosting closer to room temperature and mix to restore it to the desired consistency. If it’s thickened up too much, add a wee bit of cream or milk and mix some more. To freeze, store in an airtight container and freeze for up to several months. Defrost in the fridge overnight and then follow the refrigeration steps above before using.More Frosting Recipes
Check out two of my favorites: Chocolate Malt Buttercream and White Chocolate Buttercream Frosting. Don’t miss all of the Frosting & Buttercream recipes!The post Rich & Creamy Chocolate Frosting appeared first on DisplacedHousewife.
