Chocolate Cream Cheese Buttercream

This chocolate cream cheese buttercream has a rich chocolate taste with a tang from the cream cheese. It’s ideal for chocolate and yellow cakes as well as cupcakes. This isn’t your typical chocolate buttercream.

The cream cheese adds creaminess, richness, and a subtle twist to the flavor. It’s so delicious that you’ll want to eat it right out of the bowl.

If you’re looking for a unique twist on traditional chocolate frosting, this is a must-try. If you like cream cheese frosting, this will become your new favorite buttercream.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

This buttercream is ideal for chocolate cakes and cupcakes, but it also goes well with yellow cake.

It also lacks an overbearing chocolate flavor. It’s the ideal blend of chocolate and cream cheese taste.

Now, let’s have a look at some of the components for this dish. (The whole ingredient list may be found on the recipe card at the bottom of this article.)

A block and a half of cream cheese will be used. It’s a nice quantity with a lot of taste.

I’ve also had better results using the brand name of cream cheese rather than the generic variety. Full fat cream cheese also seemed to perform better.

Unsweetened Cocoa Powder: This is what gives it its chocolatey flavor! Use unsweetened natural cocoa powder rather than chocolate powdered drink mix.

Confectioners sugar: This is what gives the buttercream its thickening and sweetness.

This recipe asks for a lot of confectioners sugar, but the result is a lot of buttercream. If you don’t need as much buttercream, just decrease the recipe in half.

Powdered sugar is another name for confectioners sugar.

If you have any more queries, please see the FAQ section below.

*The recipe card at the bottom of this page will provide all of the ingredients and quantities.

Mixing method notes:

This buttercream’s mixing process is quite simple. Simply combine the butter and cream cheese until completely creamy, then gradually put in the other ingredients.

*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 ideal for this buttercream since it allows you to manage the quantity of salt. It may be overly salty if you use salted.

If that’s all you’ve got, go ahead and use the salted butter, but leave out the extra salt the recipe asks for.

Do I have to let the ingredients warm to room temperature?

Yes, it is critical for a creamy buttercream to warm the butter and cream cheese to nearly room temperature.

If you don’t, it will be quite difficult to correctly combine it.

Why do I need to add vanilla to chocolate buttercream?

It doesn’t really alter the taste, but it does add to it and give it depth.

Why does this recipe call for six cups of confectioner’s sugar?

This recipe yields enough buttercream to cover a three-layer, 8-inch cake cake. If you don’t want as much frosting, reduce the recipe.

Can I cut the amount of powdered sugar in half?

Not unless you divide all of the other ingredients in half and create just half a batch. If you just use half of the powdered sugar, your buttercream will not firm up properly and will be too thin in consistency.

How do I store this buttercream?

This buttercream should be kept in the fridge and firmly covered. When you’re ready to use it, leave it out for approximately 20 minutes to get it closer to room temperature since it hardens up quite a bit in the fridge.

How long does this buttercream last?

This buttercream should keep in the fridge for about a week if kept covered.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

This article includes affiliate links. As an Amazon Associate, I earn money from qualifying purchases.

Supplies & tools:

  • Large mixing bowl
  • Hand mixer
  • Silicone spatulas

Ok lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Chocolate Cream Cheese Buttercream

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.



Course: Dessert
Cuisine: American
Keyword: chocolate cream cheese buttercream
Prep Time: 20minutes
Total Time: 20minutes
Servings: 24cupcakes (or two-three layered cake)
Calories: 240kcal


  • 1cupunsalted butter (2 sticks)(room temperature)
  • 12oz cream cheese (1 block) (nearly room temperature)
  • cupunsweetened cocoa powder
  • 2 tablespoons milk (add another tablespoon if necessary)
  • 6 cups confectioners sugar (add another cup if necessary to thicken)
  • 1pinchsalt
  • 1teaspoonvanilla extract


  • Mix the cream cheese in a large mixing basin with an electric mixer on medium to medium-high speed until extremely smooth. Mix in the butter and vanilla until smooth.
  • Mix in the cocoa powder until smooth. Scrape down the edges of the basin and stir one more.
  • Mix in three cups of confectioners’ sugar, a sprinkle of salt, the vanilla extract, and two tablespoons of milk. Scrape down the edges of the basin and stir one more.
  • Mix in the remaining three cups confectioners sugar. Scrape down the sides of the basin once more, then mix once more.
  • Examine your consistency. Add another cup of confectioners sugar if the buttercream is too thin. If the mixture is too thick, add another teaspoon to tablespoon of milk and combine well.


This makes a large batch of buttercream…enough to cover up to a three-layer, 8-inch cake. If you don’t want that much icing, cut the recipe in half.Nutritional values are an estimate. Nutritional information is for the buttercream only and does not include cupcakes or cake.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 240kcal | Carbohydrates: 32g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 50mg | Potassium: 61mg | Fiber: 1g | Sugar: 30g | Vitamin A: 429IU | Calcium: 21mg | Iron: 1mg
  • Whipped Chocolate Buttercream
  • Cream Cheese Buttercream
  • Double Chocolate Buttercream


What is the difference between chocolate cream cheese frosting and chocolate buttercream frosting?

The major distinction between buttercream and cream cheese frosting is obvious: buttercream contains butter, and cream cheese frosting contains half cream cheese. Other basic components are some form of sugar, flavoring, and sometimes a teaspoon of salt or a splash of heavy cream.

How to turn store bought cream cheese frosting into chocolate frosting?

Mix in the cocoa powder:

When you add cocoa powder to vanilla frosting, it becomes chocolate frosting, and when you add it to canned chocolate frosting, it becomes extremely chocolatey.

What is the difference between cream cheese frosting and buttercream?

Butter and confectioner’s sugar are combined to make traditional buttercream. Cream cheese frosting, on the other hand, substitutes cream cheese for part of the butter. Also, buttercream frosting is sweeter than cream cheese frosting, which is both acidic and sweet.

Can you add cocoa to store bought cream cheese frosting?

You will improve the frosting’s richness, taste, and depth. You may also use cocoa powder to add color and reduce the sweetness.

Why is it called German chocolate frosting?

It gets its name from an English-American chocolate producer called Samuel German, who invented a dark baking chocolate formulation that became utilized in the cake recipe.

Which buttercream is best for frosting a cake?

5 Best Buttercream Varieties for Cakes
Buttercream with Swiss Meringue. This is the Frosting Queen.
Ganache icing. Nothing works harder than chocolate ganache to transform a cake into a showpiece.
Buttercream with Italian Meringue.
Buttercream with ermine.
Frosting from the United States.

Does chocolate cream cheese frosting need to be refrigerated?

Yes, cream cheese frosting must be refrigerated since it is perishable. However, cream cheese frosting may keep at room temperature for up to two hours, so you don’t have to worry about eating cold cake.

Does cream cheese frosting on a cake need to be refrigerated?

THE BOTTOM LINE: Cake with cream cheese icing must be refrigerated—usually within 2 hours of being prepared. To serve the chilled cake, take just the pieces you want to serve from the refrigerator, rather than the whole cake, since individual slices will warm up faster.

What are the three most popular types of buttercream frosting?

The three most common buttercreams are American Buttercream, Swiss Meringue Buttercream, and Italian Meringue Buttercream.

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