I can’t wait to share my Chocolate Cream Cheese frosting that pipes into stunning swirls and hides a clever almond twist you won’t see coming.

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I fell for this Chocolate Cheesecake Frosting the first time I spooned it out, it honestly tastes like whipped chocolate cheesecake, rich and airy all at once. With cream cheese folded in and a hint of almond extract the flavor pops in a way that feels grown up, not sugary.

It pipes beautifully and holds shape so your cupcakes actually look like they belonged in a bakery. I keep finding reasons to frost everything, and maybe that is a problem, but hey, the Cream Cheese Buttercream vibe is unreal.

Also Ive picked up a few Cupcake Frosting Tips that make decorating faster.

Ingredients

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Cream cheese: tangy, creamy base; adds some protein, lots of fat, slightly sour note often.
Unsalted butter: rounds flavor, gives richness and smoothness, mostly fat, adds subtle sweetness and texture.
Powdered sugar, main sweetener, pure carbs, melts fast for silky, sometimes overly sweet though.
Unsweetened cocoa powder: deep chocolate flavor, adds bitterness, low calories, offers antioxidants and depth sometimes.
Heavy cream: loosens frosting, adds silkiness and fat, boosts mouthfeel and caloric density.
Vanilla extract: gives sweet aromatic lift, small carbs, enhances chocolate depth, subtle warmth.
Almond extract: concentrated nutty aroma; salt brightens and balances sweetness.

Ingredient Quantities

8 oz (225 g) cream cheese room temp

1/2 cup (113 g) unsalted butter softened

3 cups (360 g) powdered sugar sifted

1/2 cup (50 g) unsweetened cocoa powder sifted

1/4 cup (60 ml) heavy cream, plus more if needed

1 tsp vanilla extract

1/2 tsp almond extract

Pinch of fine salt

How to Make this

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1. Make sure the 8 oz cream cheese is truly room temp and the 1/2 cup unsalted butter is softened, then sift the 3 cups powdered sugar and 1/2 cup unsweetened cocoa into one bowl so there are no lumps.

2. In a large bowl with a hand mixer or stand mixer fitted with the paddle, beat the cream cheese and butter together on medium until smooth and creamy, scraping the sides a couple times, about 1 to 2 minutes.

3. Add 1 tsp vanilla extract, 1/2 tsp almond extract and a pinch of fine salt, mix just to combine.

4. With the mixer on low add the sifted powdered sugar and cocoa in two or three additions so it doesn’t fly everywhere, pausing to scrape the bowl after each addition.

5. Pour in 1/4 cup heavy cream and turn mixer to medium; beat until the sugar is fully incorporated and the frosting starts to look smooth.

6. If the frosting is too stiff add more heavy cream 1 tsp at a time until you reach a pipeable consistency, if it’s too thin add a little more sifted powdered sugar. it’s okay to adjust slowly.

7. Once the texture looks right, beat on medium-high for 20 to 40 seconds to make it light and fluffy but don’t over beat or it’ll go runny.

8. Taste and tweak: a tiny extra pinch of salt or a couple drops more almond extract can really lift the chocolate, but add sparingly.

9. For piping chill the frosting 10 to 20 minutes so it holds shape, for spreading use at room temp. Fill a piping bag with a medium tip for swirls.

10. Store leftovers in an airtight container in the fridge up to 4 days. Bring to room temp and re-whip briefly before using if it firms up.

Equipment Needed

1. Large mixing bowl – roomy so you can beat without splashing
2. Hand mixer or stand mixer with paddle attachment, whichever you have
3. Fine mesh sieve or flour sifter for the powdered sugar and cocoa
4. Measuring cups and measuring spoons (especially 1/4 cup and teaspoon sizes)
5. Rubber spatula for scraping the bowl and smoothing frosting
6. Small bowl for sifting into and holding dry ingredients as you add them
7. Piping bag with a medium tip, or a sturdy zip-top bag you can snip the corner of for swirls
8. Airtight container and your refrigerator for chilling and storing leftovers

FAQ

Why did my frosting turn out runny? A: Most likely the cream cheese or butter was too warm, or you added too much heavy cream. Chill the bowl for 15 to 30 minutes, then beat again. If you need it thicker right away, add 1/4 cup more sifted powdered sugar at a time until it firms up.

How do I get the frosting extra smooth and lump free? A: Make sure cream cheese and butter are truly room temp but not melty, and sift the powdered sugar and cocoa. Beat on medium speed, scrape the bowl, and beat again. If tiny lumps remain, a few more seconds at medium speed usually fixes it.

Can I pipe this frosting for cupcakes or decorations? A: Yes. For neat piping chill the frosting until firm, then load your bag. If it won’t hold shape use less cream or add a little more powdered sugar to stiffen. Big star tips and rosettes work best with this texture.

How long will the frosting keep, and can I freeze it? A: Store in an airtight container in the fridge up to 5 days. You can freeze it up to 3 months. Thaw in the fridge overnight then bring to room temp and rewhip before using.

I want it more chocolatey or less sweet. Any tricks? A: For deeper chocolate add 1 to 2 ounces of melted semi sweet chocolate cooled, or up to 1 extra tablespoon unsweetened cocoa for darker flavor. To cut sweetness a little, reduce powdered sugar by 1/2 cup but expect a softer frosting.

Can I make substitutions for extracts or dairy? A: Absolutely. Omit the almond extract or replace it with another teaspoon of vanilla if allergic. For dairy free, use full fat vegan cream cheese, vegan butter, and canned coconut cream instead of heavy cream. Texture and taste will change a bit but it works fine.

Chocolate Cheesecake Frosting Recipe Substitutions and Variations

Cream cheese: swap for mascarpone 1:1 for a silkier, richer frost. Neufchatel works too if you want less fat, or use blended silken tofu plus a squeeze of lemon for a vegan option (taste will be a bit different).
Unsalted butter: use equal parts vegan butter or softened coconut oil for dairy free; if you want extra depth, browned butter adds a nutty note but chill before whipping so it re-solidifies a bit.
Powdered sugar: use 1:1 confectioners erythritol (Swerve) for lower sugar, but expect a slight cooling aftertaste. Or make your own by blitzing 1 cup granulated sugar with 1 tablespoon corn starch until powdery, then sift.
Heavy cream: swap with 3 parts whole milk plus 1 part melted butter (for this 1/4 cup use ~3 tbsp milk + 1 tbsp melted butter) or use full-fat coconut cream for a dairy free, lightly coconutty result.

Pro Tips

1) Get the cream cheese and butter really soft. Cube the cream cheese and let it sit 30 to 60 minutes, or if youre in a rush zap the cubes 5 to 10 seconds at a time in the microwave and press between bursts so it warms evenly. If the cream cheese is even a little cold youll get lumps and gritty bits in the frosting.

2) Weigh and sift the powdered sugar and cocoa together, but dont be shy about tasting and adjusting. Cocoa can make things bitter so start mild, then add a spoon more if you want a darker chocolate. Push the dry mix through the sieve with a spatula so you dont get pockets of dry powder in the bowl.

3) Dont over mix. Too much whipping or speed will make the frosting go runny because the emulsion breaks down. Mix until smooth, then give it a short burst at medium high to aerate, 20 to 40 seconds. If it loosens up too much stop, chill for a few minutes and then re whip gently.

4) Small flavor tweaks go a long way. Almond extract is strong so add a drop at a time, and a tiny pinch of flaky salt or a half teaspoon of instant espresso powder will deepen the chocolate without making it taste like coffee. Store airtight in the fridge, bring to room temp and re whip before using if it firms up.

Chocolate Cheesecake Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can't wait to share my Chocolate Cream Cheese frosting that pipes into stunning swirls and hides a clever almond twist you won't see coming.

Servings

servings

Calories

274

kcal

Equipment: 1. Large mixing bowl – roomy so you can beat without splashing
2. Hand mixer or stand mixer with paddle attachment, whichever you have
3. Fine mesh sieve or flour sifter for the powdered sugar and cocoa
4. Measuring cups and measuring spoons (especially 1/4 cup and teaspoon sizes)
5. Rubber spatula for scraping the bowl and smoothing frosting
6. Small bowl for sifting into and holding dry ingredients as you add them
7. Piping bag with a medium tip, or a sturdy zip-top bag you can snip the corner of for swirls
8. Airtight container and your refrigerator for chilling and storing leftovers

Ingredients

8 oz (225 g) cream cheese room temp
1/2 cup (113 g) unsalted butter softened
3 cups (360 g) powdered sugar sifted
1/2 cup (50 g) unsweetened cocoa powder sifted
1/4 cup (60 ml) heavy cream, plus more if needed
1 tsp vanilla extract
1/2 tsp almond extract
Pinch of fine salt

Directions

Make sure the 8 oz cream cheese is truly room temp and the 1/2 cup unsalted butter is softened, then sift the 3 cups powdered sugar and 1/2 cup unsweetened cocoa into one bowl so there are no lumps.
In a large bowl with a hand mixer or stand mixer fitted with the paddle, beat the cream cheese and butter together on medium until smooth and creamy, scraping the sides a couple times, about 1 to 2 minutes.
Add 1 tsp vanilla extract, 1/2 tsp almond extract and a pinch of fine salt, mix just to combine.
With the mixer on low add the sifted powdered sugar and cocoa in two or three additions so it doesn't fly everywhere, pausing to scrape the bowl after each addition.
Pour in 1/4 cup heavy cream and turn mixer to medium; beat until the sugar is fully incorporated and the frosting starts to look smooth.
If the frosting is too stiff add more heavy cream 1 tsp at a time until you reach a pipeable consistency, if it's too thin add a little more sifted powdered sugar. it's okay to adjust slowly.
Once the texture looks right, beat on medium-high for 20 to 40 seconds to make it light and fluffy but don't over beat or it'll go runny.
Taste and tweak: a tiny extra pinch of salt or a couple drops more almond extract can really lift the chocolate, but add sparingly.
For piping chill the frosting 10 to 20 minutes so it holds shape, for spreading use at room temp. Fill a piping bag with a medium tip for swirls.
Store leftovers in an airtight container in the fridge up to 4 days. Bring to room temp and re-whip briefly before using if it firms up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.