If you’ve ever tasted Whipped Cream Cream Cheese Frosting, you know why it’s so popular. This delightful frosting strikes the perfect balance of sweetness and is our top choice, often requested for birthday cakes. It’s light enough that leftover frosting gets used to enhance fresh fruit, pancakes, or oatmeal—you get the picture! It truly is the ideal “not-too-sweet” frosting.
But what about chocolate? Many of our readers have been eager to find out how to transform this beloved frosting into a chocolate version. Well, today is the day I’m sharing the secret recipe! Keep reading to find out how!
INGREDIENTS
- 3 tablespoons unsweetened cocoa powder
- 1 ½ cups cold heavy whipping cream or heavy cream
- 1 (8-ounce) package cold cream cheese (I recommend using Philadelphia Cream Cheese for this recipe)
- 1 cup granulated white sugar (or ¾ cup for a less sweet option)
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
INSTRUCTIONS
- In a large bowl, combine the cocoa powder with a few spoonfuls of cream to create a creamy paste. Place the remaining cream in the refrigerator to keep it cold while you proceed.
- Add the cold cream cheese to the bowl with the cocoa paste. Using an electric mixer, beat the mixture for about 30 seconds until softened and incorporated.
- Mix in the sugar, salt, and vanilla, continuing to beat until fully combined. To ensure there are no gritty sugar crystals, check a small amount between your fingers. Note: Be careful not to overbeat at this stage; just mix until combined, as overbeating can loosen the mixture.
- Gradually drizzle the cold cream down the side of the bowl while mixing. This helps reduce splashing. Beat until the mixture is fully combined and stiff peaks form.
- Use immediately for frosting, piping, or filling. Store any leftovers and frosted items in the refrigerator.
NOTES
- I prefer using a hand mixer for this recipe, although a stand mixer works well too.
- You can use either a one-bowl or two-bowl method for this recipe; see details in the updated notes section below the recipe card.
- Any unsweetened cocoa will work; for this recipe, I used Hershey’s.
- While I typically use ¾ cup of sugar for the non-chocolate version, the chocolate version benefits from a full cup to balance the cocoa. Taste the cream cheese mixture after adding ¾ cup of sugar, then adjust to your desired sweetness before adding the cream.
- This frosting can be piped, but it is slightly softer than the non-chocolate version, so work quickly and keep everything cold for best results. If you have leftovers, leave them in the piping bag, seal it in a Ziploc, and store in the refrigerator for up to 3 days. It pipes well for about a day after storing, but I recommend piping immediately after mixing for the best texture.
- For leftover cake with this frosting, slice individual pieces, wrap them in wax paper, and store in a freezer Ziploc bag. Thaw in the refrigerator overnight, at room temperature for about 30 minutes, or very carefully in the microwave on 50% power to avoid melting the frosting.
- As for leaving the frosting out at room temperature, it depends on the temperature. I always refrigerate frosted cakes or cupcakes until serving. They can hold up for up to two hours in cool weather or air conditioning, but it’s best to limit that time to one hour. I recommend serving baked goods almost at room temperature, allowing them to sit out for about 30 minutes to an hour before serving. However, I wouldn’t leave them out for extended periods at a warm picnic or in hot weather. For a frosting that can stay at room temperature longer, my Whipped Chocolate Frosting recipe is a great option.