This Chocolate Cream Cheese Buttercream is a silky smooth, luscious, no-grit frosting made without powdered sugar. Perfect for cakes, cupcakes, macarons, and more, this recipe combines the richness of dark chocolate with the tanginess of cream cheese and the sweetness of condensed milk. It's as smooth as Swiss Meringue Buttercream but egg-free.
SUMMARISE AND SAVE THIS RECIPE
It pairs beautifully with my one-bowl Chocolate Cupcakes, makes a great filling for Chocolate French Macarons, or a delicious topping for Brownies for an extra flavor hit.
If you prefer a version made without butter, try my Chocolate Cream Cheese Frosting, it's smooth, rich, and pipes beautifully.
Ingredients in Chocolate Cream Cheese Buttercream
500g Unsalted Softened Butter (1.1 lbs): This is the base of the buttercream, providing richness and creaminess. Ensure it's softened for easier mixing and a smoother texture.
125g Cream Cheese (4.4 oz): Adds tanginess and smooth texture. Choose a cream cheese that is firm with low water content for a more stable buttercream. You can use more if desired, but it will result in a softer consistency.
395g Sweetened Condensed Milk (14 oz): Sweetens the buttercream and gives it a silky, smooth texture. If you live in a warm climate, chill the sweetened condensed milk for several hours before use to help maintain the buttercream's consistency.
½ Cup Melted Dark Chocolate: Infuses the buttercream with a rich chocolate flavor. Use high-quality dark chocolate that you enjoy eating. You can add more if you prefer a stronger chocolate taste.
How To Make Chocolate Cream Cheese Buttercream
Mix Butter and Cream Cheese
Place the softened butter and cream cheese in a large mixing bowl. Mix on medium speed for 1-5 minutes, or until the mixture becomes light and creamy. The longer you mix, the lighter the color of the buttercream will be. Scrape down the sides and bottom of the bowl periodically to ensure everything is well incorporated.
Add Sweetened Condensed Milk
Pour the entire can of sweetened condensed milk into the butter and cream cheese mixture. Mix on medium speed for 1-2 minutes, or until the mixture is smooth and well combined. Don't worry if it looks slightly curdled at first; it will come together as you mix.
Incorporate Melted Chocolate
Add the melted dark chocolate to the mixture. Continue mixing on medium speed for 1-5 minutes, or until the buttercream is smooth and silky. Ensure the chocolate is fully incorporated.
Smooth Out Air Bubbles
If the buttercream has too many air bubbles, mix on the lowest speed for a few minutes to reduce them. Alternatively, use a silicone spatula to gently mix and massage the buttercream, which helps to knock out excess air bubbles.
Ready to Use
Your buttercream is now ready for use. It can be used to layer and cover cakes, decorate cupcakes, or fill macarons, whoopie pies, and cookie sandwiches.
Fay's Top Tips
Chill Your Ingredients: In warm climates, chilling the sweetened condensed milk for several hours before making the buttercream can make a big difference. Cold condensed milk helps maintain the buttercream's consistency, preventing it from becoming too soft and making it easier to mix and pipe.
Choose the Right Cream Cheese: For a stable buttercream, select a firm cream cheese with low water content. This will prevent the buttercream from becoming too soft and ensure a smooth, stable texture that's perfect for decorating cakes and cupcakes.
How To Use My Chocolate Cream Cheese Buttercream
- Chocolate Cupcakes: This buttercream pairs beautifully with chocolate cupcakes. The rich, tangy frosting complements the deep chocolate flavor perfectly.
- Macaron Filling: Use it as a filling for chocolate macarons. The smooth, creamy texture and chocolate flavor create a delightful contrast with the crisp macaron shells.
- Brownie Topping: Spread it over brownies for an extra flavor hit. The buttercream adds a luscious, creamy layer that enhances the fudgy, chocolatey goodness of the brownies.
- Layer Cakes: Perfect for layering and covering chocolate or vanilla cakes. The silky texture makes it easy to spread and achieve a smooth finish.
- Cookie Sandwiches: Fill whoopie pies or cookie sandwiches with this chocolate cream cheese buttercream. It adds a rich, creamy center that pairs well with the cookies' texture.
- Cupcake Decorations: Pipe onto cupcakes or muffins for beautiful and delicious decorations. The buttercream holds its shape well, making it ideal for intricate designs and swirls.
More Buttercream and Frosting Recipes
- Chocolate Cream Cheese Frosting
- Cream Cheese Frosting
- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
Common Questions
Yes, you can use milk chocolate, but the flavor will be sweeter and less intense. Adjust the quantity based on your taste preference.
Store the buttercream in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip for a few minutes to restore its smooth texture.
Yes, you can freeze it. Place the Chocolate Cream Cheese Buttercream in an airtight container and freeze for up to two months. Thaw in the refrigerator overnight, then bring to room temperature and re-whip before using.
It might look slightly curdled when you first add the sweetened condensed milk, but continue mixing, and it will come together into a smooth, silky buttercream.
Chocolate Cream Cheese Buttercream
INGREDIENTS
- 500 g (1.1 lb) butter unsalted and softened
- 125 g (4.4 oz) cream cheese choose on with low water content
- 395 g (14 oz) sweetened condensed milk
- ½ cup (½ cup) dark chocolate melted
INSTRUCTIONS
- Mix Butter and Cream CheesePlace the softened butter and cream cheese in a mixing bowl. Mix for 1-5 minutes. The longer you mix, the lighter the yellow hue of the butter becomes. Scrape the sides and bottom of the bowl.
- Add Sweetened Condensed MilkAdd the entire can of sweetened condensed milk. Mix for 1-2 minutes or until well combined. If it looks slightly curdled, don't panic. It will come back together.
- Incorporate Melted ChocolateAdd all of the melted chocolate. Mix again until well combined and silky smooth. This may take 1-5 minutes.
- Smooth Out Air BubblesIf there are too many air bubbles, mix on the lowest speed for a few minutes or mix/massage with a silicone spatula. These methods will help knock out any excess air bubbles.
- Ready to UseYour buttercream is now ready to use to layer and cover cakes, decorate cupcakes, or fill macarons, whoopie pies, or cookie sandwiches.
NOTES
- Chill Ingredients: If you live in a warm climate, chill the sweetened condensed milk for several hours before making the buttercream.
- Mixing Time: The longer you mix the butter and cream cheese, the lighter the color and smoother the texture.
- Fixing Air Bubbles: To reduce air bubbles, mix on low speed or use a silicone spatula to smooth the buttercream.
- Chocolate Choice: Use a high-quality dark chocolate that you enjoy eating for the best flavor.
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