Chocolate Cream Cheese Frosting

Chocolatey Cream Cheese Frosting made with melted dark chocolate for a silky finish. It's smooth and rich and it pipes beautifully and tastes like chocolate cheesecake in frosting form.

Prep Time 15

Total Time 15

Servings Cups

Calories 959kcal

Author Fay

INGREDIENTS

250 g (9 oz) cream cheese
150 g (½ cups) sweetened condensed milk
60 g (½ cups) powdered sugar
300 ml (1¼ cups) heavy cream thickened cream in Australia
200 g (7 oz) dark chocolate
2 teaspoon vanilla extract

INSTRUCTIONS

Add the cream cheese, powdered sugar, sweetened condensed milk, and vanilla extract to a large mixing bowl. I like to use room temperature or softened cream cheese so it blends smoothly without lumps.
Beat with a hand mixer on medium speed until the mixture looks smooth and creamy. Scrape down the sides of the bowl as you go to keep everything even.
Pour in about one-third of the cold heavy cream and mix just until it starts to thicken. This helps loosen the cream cheese and makes the base silky.
Add the remaining cream and keep mixing until it’s thick, smooth, and stable. You should see soft peaks start to form.
Add the melted dark chocolate, making sure it’s cooled slightly but still pourable. Mix briefly until it’s just combined and glossy. Don’t overmix here or the texture will tighten.
Your Chocolate Cream Cheese Frosting is now ready to use. Pipe it, spread it, or sneak a spoonful straight from the bowl, I won’t judge.

NOTES

Use block cream cheese, not spreadable. It has a lower water content, which helps your chocolate cream cheese frosting stay thick and pipe beautifully.
Make sure the dark chocolate is melted and cooled slightly before mixing. Adding it hot can melt the frosting and change the texture.
This frosting tastes like chocolate cheesecake in frosting form and holds its shape perfectly for piping with 1M, 2D, or 3J tips.
If you prefer a denser texture, use half the amount of heavy cream — it gives a rich, mousse-like consistency that’s absolutely delicious.
Keep it refrigerated because of the dairy. Bring to room temperature before using so it spreads easily.
It’s amazing on cupcakes, layer cakes, and brownies, and can also be used as a chocolate cheesecake topping.

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