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Chocolate Cream Cheese Frosting

4.99 from 175 votes

This classic fudgy homemade chocolate cream cheese frosting recipe is rich, smooth, and absolutely perfect for covering chocolate cakes, cupcakes, or eating by the spoonful.

Homemade Chocolate Frosting Recipe

The completely delicious chocolate cream cheese frosting is everything you could ever want in a chocolate dessert.

If you’re looking for an easy frosting recipe that turns out perfectly with just a few basic ingredients, this is definitely the one to try because it is super thick and creamy!

The frosting can quickly be whipped up ahead of time and piped into stiff peaks. And it includes vegan, gluten free, and keto options too.

Also be sure to try this Chocolate Banana Bread

Above, watch the chocolate cream cheese frosting recipe video

Chocolate cream cheese icing ingredients

For the chocolate: this recipe uses regular cocoa powder to get that classic chocolate frosting flavor. If you add the optional 2 ounces of melted chocolate, it becomes even more deliciously dark, rich and chocolatey!

For the sweetener: powdered sugar (or erythritol for keto chocolate frosting) adds sweetness and texture to the icing, so it thickens and forms stiff peaks when whipped.

If you want frosting without powdered sugar, try this Healthy Chocolate Frosting.

The cream cheese: feel free to use your favorite regular cream cheese. For vegan frosting, you can make your own cashew cream cheese. Or use a brand such as Tofutti, Trader Joes, or Kite Hill.

The other ingredients include milk of choice, butter (once again, vegan versions can easily be used for frosting without butter), and pure vanilla extract.

For something completely different, this Chocolate Hummus also makes a great chocolate frosting!

Cream Cheese Chocolate Frosting

Chocolate Frosting Recipes

Coffee Chocolate Frosting: Whip half a teaspoon of instant coffee into the frosting recipe below. Or use brewed espresso instead of the milk.

Vanilla Cream Cheese Frosting: Omit the cocoa powder, decrease the pure vanilla extract to one teaspoon, and only add the milk if needed.

Chocolate Coconut Cream Cheese: Use coconut milk as the milk of choice, and add a handful of shredded coconut and optional one eighth teaspoon of coconut extract.

Chocolate Cream Cheese Icing Ingredients
Chocolate Cream Cheese Frosting Recipe

How to make cream cheese chocolate frosting

Let the cream cheese and butter come to room temperature.

Beat all ingredients with an electric mixer or or stand mixer. It can also technically be mixed by hand, but that version won’t have as much of a whipped and fluffy texture.

If the chocolate frosting is too thick, very slowly add more milk. Or if it’s too thin, beat in more powdered sugar until it reaches your desired thickness.

The recipe does not need to be refrigerated if you’re only leaving it out for a few hours at a party in a cool room or while transporting a frosted chocolate cake to an event.

Due to the perishable ingredients, I recommend covering leftover frosting and storing leftovers in an airtight container in the refrigerator for up to a week.

The Best Chocolate Keto Cake Recipe

Shown above, on this Keto Cake Recipe

Forget the store bought chocolate frosting, ganache, and buttercream. You’ll want to put this chocolate cream cheese frosting over everything!

How To Make Chocolate Cream Cheese Frosting
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Chocolate Cream Cheese Frosting

How to make a basic chocolate cream cheese frosting recipe from scratch, perfect for cakes or cupcakes.
Prep Time 5 minutes
Total Time 5 minutes
Yield 2 cups
5 from 175 votes


  • 1/2 cup cocoa powder
  • optional 2 oz melted chocolate
  • 8 oz cream cheese or vegan cream cheese
  • 1/4 cup butter or vegan butter
  • 1 1/2 – 3 cups powdered sugar, or erythritol for keto
  • 1 1/2 tsp pure vanilla extract
  • 2 – 4 tbsp milk of choice


  • Let cream cheese and butter spread come to room temperature. Beat all ingredients with an electric mixer or stand mixer (or by hand, which won’t be as whipped and fluffy but still works). If too thick, very slowly add more milk of choice. If too thin, add additional powdered sugar. Cover and refrigerate leftover frosting for up to a week.
    View Nutrition Facts


Try using the recipe to frost a Chocolate Mug Cake.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

Ways to use chocolate frosting

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Sweet Potato Brownies

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Vegan Chocolate Cake

Brownie Mug Cake

Brownie in a Mug

Healthy Chocolate Cake With A Secret Ingredient Cauliflower

Healthy Chocolate Cake

chocolate cupcakes

Vegan Chocolate Cupcakes

Chocolate Banana Cake

Chocolate Banana Cake

Published on May 30, 2022

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  1. Colleen says

    Is it possible to just eat this without any actual cake? Ha, ha, ha!

    How can you go wrong with chocolate and cream cheese. Win, win!

  2. Alison says

    5 stars
    I’m on a keto diet and made this for a friend who just had a baby. I licked the spatula and it was DELICIOUS! Like… DECADENT! I did have a little trouble with the frosting being a smooth consistency. I think perhaps I didn’t bring my cream cheese to room temperature all the way. There were little lumps throughout. But that was my mistake. Flavor is 1000%! I can’t wait to make the keto chocolate cake and frost it with this later tonight! So indulgent! Thank you!!

  3. sherry b says

    5 stars
    Love the flavor of this frosting!!! I have a question about the Erythritol. The recipe says 1 1/2-3 cups of powdered sugar or erythritol. Is the amount for erythritol the same as the powdered sugar? I put in 1 1/2 cups. It seemed like too much when I was pouring it in, but it tasted delicious!!!

  4. Carol says

    5 stars
    Made for a birthday cake & it was a hit! Mine was not as chocolatey dark but very yummy cake! The frosting is delicious did add a tad of butter and good enough to eat it from the bowl but still had enough for the cake. Thanks! So hard to find good tasting food without the flour or sugar. 🙂

  5. Audrie says

    5 stars
    This vegan chocolate cake is my absolute fave. This time I did try oat flour, I liked it also. When I make this cake I cut it into slices and freeze then. Desert is always near !!!

  6. Alina says

    5 stars
    Hi ! This sounds delicious and since my husband is sticking to keto now want to surprise him on his bday with something yummy was wondering how far in advance can I make this cake ??

  7. Agata says

    4 stars
    We love this cake but only on the next day. It is our favorite recipe and the only reason why I am not giving it max stars is that it doesn’t taste good at room temperature. It taste good after a whole day in fridge! Also it does have a little heavy aftertaste but considering that on keto it’s hard to get a really good birthday cake – this is our favorite so far!

  8. Carrie says

    4 stars
    Flavor and consistency turned out great, but it left a peppery burn in my mouth that wasn’t very appealing. Not sure what went wrong. Any idea?

    • CCK Media Team says

      Hi Carrie, this is made with just basic ingredients so it sounds like an issue related to a specific brand you used. What type of sweetener did you use?

  9. Melanie says

    5 stars
    This made too much for a one layer cake, so Ieft the rest in the fridge for several weeks, having a spoonful when I craved something chocolatey and sweet. Excellent recipe.

  10. Valerie Lake says

    5 stars
    Made this frosting to go with the low carb chocolate cake, hands down the best low carb frosting I have ever tasted. They compliment each other superbly. Thank you for both recipes they will certainly be a staple in our house.

  11. J Perry says

    5 stars
    Amazing frosting!!! Used half sweetener powdered sugar and real powdered sugar. besides that tweak I followed the recipe

  12. Debra says

    Hi. I’m from the UK. Could you tell me how many grams there are in 1 cup? I’ve looked online but it varies. Thanks 🙂

    • LL says

      Never mind I found the answer. [For anyone who might need this too.] It’s a yes BUT we need to mix sugar and butter first then add in the cream cheese spread so it doesn’t become too runny!

  13. NoVA Mom says

    5 stars
    I love to cook but am not much of a baker and think this may actually be the first time I’ve ever made frosting. It is absolutely amazing!!! I doubled the recipe but used only about 2 cups of Monk Fruit sweetener and no optional melted chocolate; otherwise followed the recipe (with quantities doubled) exactly as written. I needed several more tablespoons of milk as I was mixing because it was thick, but the extra milk made it the perfect consistency — it turned out creamy and easily spreadable. And MAN OH MAN is it good!

    My bowl of frosting sat out for about 4 hours while my brownies cooled then were refrigerated, after which it was really easy to spread my icing on top. It is scrumptious! I love the Keto Brownies recipe too, but this icing is even better!!!! We’d never frosted brownies before but it was for a birthday so we did this in lieu of cake. Everyone agreed, that was a good call : )

    Have I mentioned how amazing and delicious this icing is? Soooooo good. My child (former chocoholic, now low-carb, no-sugar-diet) child and I give it four enthusiastic thumbs up! Thank you for the great recipes!

  14. Fiona says

    5 stars
    Great icing recipe. I use it for your vegan chocolate cake recipe (which is out go-to cake!) and I add coffee to it as I do the cake. Scrumptious!

  15. Deirdre says

    5 stars
    This is the best recipe! Not only is it easy to make it’s absolutely decadent!!! I made this with vegan cream cheese and vegan butter and you would never know any difference. Everyone loved it.

  16. Pam says

    5 stars
    YUM!, I had some cream cheese that needed to be used (actually neufchatel cheese) and a one layer yellow cake in need of frosting. It worked out great, just made 1/2 recipe. Used the 4 oz. neufchatel cheese, 1 cup powdered sugar, 2 tbsp of butter, 1 tbsp milk, 1/4 c. cocoa powder and 1 tsp vanilla. I didn’t add the optional chocolate. It’s so creamy, not too sweet and good chocolate flavor. I agree with the others it was hard not to just eat it out of the bowl.
    Definitely a keeper, thank you!

  17. Susan says

    Can someone please tell me how much erythritol to use for the frosting? The recipe says 1 1/2 – 3 cups. Thank you!

  18. smatchell says

    5 stars
    This is super delicious and it was great on the brownies! I do have some left over though, can I freeze it?

    • CCK Media Team says

      Hi! We have never tried it so are not sure how the texture would be. Be sure to report back if you try!

  19. Anna says

    5 stars
    This is the best chocolate icing ever. It is hard to get a cake frosted with it because little helpers help themselves to it with little spoons. Thank you, Katie, for the Keto chocolate cake recipe and the frosting!

  20. Bailey says

    I see this question has been left unanswered a couple times: is this enough frosting for a double layer 8in cake? Another unanswered question: salted or unsalted butter?

  21. Marilyn Evans says

    5 stars
    This cake is awesome! If I didn’t make it myself I would never know it was Keto! The only issue I ran into is at 14 minutes the cake was jiggly in the middle so I had to cook it until it was done (28 min). I believe this was due to my using Allulose, which absorbs more water. It was still moist, but I wish I would’ve pulled it out 5 minutes earlier. The frosting covered 2 layers. Thank you for this recipe!

  22. Joyce Armour says

    5 stars
    I absolutely love this frosting when on a keto! Very decadent! Makes me feel like I’m not dieting (on my keto chocolate cake served with blue, rasp and straw berries) yum!

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