Chocolate Frosting
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Homemade Chocolate Frosting made with delicious cream cheese and espresso for the ultimate decadent experience. Simple, quick and tasty, this recipe will make you say ‘no’ to any store-bought frosting. It spreads and pipes easily for cakes or cupcakes.
The Best Chocolate Frosting
This simple and easy frosting recipe is all you need when looking for something to highlight your desserts. Using only 7 ingredients that you most likely have in your pantry or can easily purchase from any store, this Chocolate Frosting is a guaranteed crowd pleaser. It goes well layered in cakes, swirled over cupcakes or even served on the side of a freshly prepped fruit bowl.
- Espresso Flavor
- Pantry Staple Ingredients
- Quick 1-2-3 Prep Steps
- Definite Crowd Pleaser
It’s no secret that I’m not a fan of buttercream frosting, but I love a good chocolate frosting with cream cheese in it. It’s so much more decadent and delicious. I also love to add a bit of espresso to my chocolate frosting because it just enhances the flavor of the chocolate that much more. Have I told you it’s so tasty that your kids won’t stop sticking their fingers in it? Yeah, it’s a definite crowd pleaser!
Ingredient Notes
- Espresso – If you can’t find this, you can use an equal amount of instant coffee. This frosting won’t taste like coffee, all the espresso does is enhance the chocolate flavor.
- Cocoa – I used unsweetened cocoa powder.
- Milk – Regular milk at room temperature will work well.
- Cream Cheese – I prefer Philadelphia cream cheese. Make sure the cheese is softened, otherwise you’ll have a hard time getting a smooth frosting.
- Butter – I used salted butter. If using unsalted butter add a pinch of salt to the frosting. Make sure the butter is at room temperature. I would recommend taking it out about 2 hours before making the frosting.
- Sugar – Any brand of icing or confectioners sugar will do just fine.
- Vanilla – Pure vanilla extract to add just a little subtle and delicious flavor to our frosting.
How To Make Chocolate Frosting
- Combine butter and cream cheese: To the bowl of your mixer, add the butter and cream cheese and mix until fluffy and smooth.
- Mix in chocolate ingredients: Add the cocoa powder, vanilla extract and espresso powder to the bowl and mix until well combined.
- Add icing sugar and milk: Beat in the powdered sugar, 1 cup at a time, adding a bit of milk as necessary until it reaches a spreadable consistency. The frosting should be thick. This frosting will thicken further when refrigerated.
Frequently Asked Questions
How much frosting does this recipe make?
This recipe makes about 6 to 7 cups of chocolate frosting and generously frosts a 3 layer cake and about 24 cupcakes.
Do I have to sift the dry ingredients?
While many chefs swear by sifting the dry ingredients, I actually found no difference in the end result. The only ingredient I sometimes sift is the cocoa powder which can have lumps sometimes.
What is the difference between icing and frosting?
This is a great question. Icing is usually thinner and glossier than frosting and you usually drizzle it over your baked good, whereas frosting is thicker and fluffier and it’s meant for spreading or piping.
Some Tips
- While beating the frosting in your mixer, make sure to scrape down the sides of the bowl many times to ensure even blending of all the ingredients.
- If you can’t find any espresso powder you can substitute this with any instant coffee powder as well. Make sure you use the same amount as you would the espresso.
- Make sure the quality of your cocoa powder is a high grade one. It will make a world of difference when mixing it into your chocolate frosting.
- Soften your ingredients. Make sure all the ingredients you are using are at room temperature for at least a couple hours before making the frosting, so they can blend well together.
Storage
Your leftover chocolate frosting will last at room temperature for about 8 hours, after which it will need to be refrigerated. Make sure to store it in a sealed container in the fridge where it will last for up to 5 days. Bring it to room temperature and re-whip it before using.
If you decide to freeze it, again the best way to go about is to use a sealed container and store it in your freezer for up to 1 month.
More Delicious Recipes To Try
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Chocolate Frosting
Ingredients
- 1½ cups butter (salted, softened)
- 8 ounces cream cheese (softened)
- 1½ cup cocoa powder (unsweetened)
- 2 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 7-8 cups powdered sugar (same as confectioners sugar or icing sugar)
- ¼ cup milk
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine butter and cream cheese: To the bowl of your mixer, add the butter and cream cheese and mix until fluffy and smooth.
- Mix in chocolate ingredients: Add the cocoa powder, vanilla extract and espresso powder to the bowl and mix until well combined.
- Add icing sugar and milk: Beat in the powdered sugar, 1 cup at a time, adding a bit of milk as necessary until it reaches a spreadable consistency. The frosting should be thick. This frosting will thicken further when refrigerated.
Notes
- Yields about 6 to 7 cups of frosting.
- Nutritional information is per 1/4 cup.
- If using unsalted butter, add a pinch of salt.
- While beating the frosting in your mixer, make sure to scrape down the sides of the bowl many times to ensure even blending of all the ingredients.
- If you can’t find any espresso powder you can substitute this with any instant coffee powder as well. Make sure you use the same amount as you would the espresso.
- Make sure the quality of your cocoa powder is a high grade one. It will make a world of difference when mixing it into your chocolate frosting.
- Soften your ingredients. Make sure all the ingredients you are using are at room temperature for at least a couple hours before making the frosting, so they can blend well together.
- Your leftover chocolate frosting will last at room temperature for about 8 hours, after which it will need to be refrigerated. Make sure to store it in a sealed container in the fridge where it will last for up to 5 days. Bring it to room temperature and re-whip it before using.
- If you decide to freeze it, again the best way to go about is to use a sealed container and store it in your freezer for up to 1 month.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
