Chocolate Cheesecake Frosting Recipe

I created a Cream Cheese Buttercream that looks like regular buttercream yet is actually a fluffy chocolate cheesecake frosting with a subtle hint of almond.

I swear this Chocolate Cream Cheese frosting tastes like someone whipped a slice of cheesecake into a cloud. I made it after midnight and honestly it ruined every other frosting for me.

The tang of cream cheese and that tiny hit of almond extract somehow makes the flavor go louder, richer, more grown up. It pipes like a dream, and people always ask what secret I used, I never tell.

If you like bold chocolate but not flat sweetness, you might hate me for introducing you to it, because once you try it there is no turning back.

Ingredients

• Soft, tangy adds creaminess some protein and fat slightly tart rich mouthfeel
• Adds silkiness and fat boosts richness mostly saturated fat little nutrition beyond calories
• Powdered sugar sweetens and smooths pure carbohydrate no fiber can spike blood sugar
• Gives chocolate flavor low sugar has fiber and antioxidants bitter notes cut sweetness
• Adds looseness and richness mostly fat makes frosting silky adds calories though
• Tiny amounts boost aroma and complexity no calories of note very concentrated
• Tiny pinch brightens flavors balances sweetness adds trace minerals not a health fix
• Deepens chocolate notes adds subtle bitterness and complexity negligible calories optional boost

Ingredient Quantities

• 8 oz (225 g) cream cheese, softened
• 1/2 cup (113 g, 1 stick) unsalted butter softened
• 3 1/2 cups (420 g) confectioners sugar
• 1/2 cup (50 g) unsweetened cocoa powder
• 2 to 3 tbsp heavy cream or whole milk
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract (a hint)
• 1/8 tsp fine sea salt
• 1/2 tsp instant espresso powder optional, to deepen chocolate flavor

How to Make this

1. Sift the 3 1/2 cups confectioners sugar and the 1/2 cup unsweetened cocoa powder together into a bowl so there are no lumps, set aside.

2. In a large mixing bowl beat the 8 oz softened cream cheese and 1/2 cup (1 stick) softened unsalted butter on medium speed until completely smooth and no lumps remain, scraping the bowl once or twice.

3. Stir in 1 tsp vanilla extract, 1/4 tsp almond extract, and 1/8 tsp fine sea salt; if using the 1/2 tsp instant espresso powder dissolve it in about 1 tsp hot water first and add now for a deeper chocolate hit.

4. With the mixer on low add the sifted sugar and cocoa in two or three batches so it doesn’t puff up or make a mess, pausing to scrape the bowl between additions.

5. Add 2 tbsp heavy cream or whole milk, then increase mixer to medium-high and beat until light and fluffy, about 1 to 2 minutes; if it’s too stiff add up to 1 more tbsp cream, 1 tsp at a time, until it pipes well.

6. Taste and adjust: if it’s too sweet add a tiny pinch more salt, if too thin chill 10 to 15 minutes or add a little more sifted sugar; don’t overmix or it can get too soft and loose.

7. For piping fit a pastry bag with your favorite tip and fill it; if spreading use an offset spatula. This frosting holds shape nicely but works best on fully cooled cupcakes or cakes.

8. Store leftover frosting in an airtight container in the fridge up to 3 days; bring to room temp and re-whip briefly before using so it’s back to fluffy.

Equipment Needed

1. Fine-mesh sieve or hand sifter (for the powdered sugar and cocoa)
2. Large mixing bowl
3. Electric mixer (hand or stand) with paddle or whisk attachment
4. Rubber or silicone spatula for scraping
5. Measuring cups and spoons
6. Small bowl and teaspoon (to dissolve the espresso powder if using)
7. Pastry bag and piping tip, or a sturdy zip-top bag as a backup
8. Offset spatula for spreading
9. Airtight container for storing leftovers in the fridge

FAQ

Chocolate Cheesecake Frosting Recipe Substitutions and Variations

• Cream cheese swap: mascarpone, 1:1. It’s richer and less tangy so the frosting gets silkier, or use Neufchatel 1:1 for a lower fat stand in. If using full fat Greek yogurt, strain well and use about the same volume, but expect a slightly looser texture.
• Unsalted butter swap: vegan stick butter or vegetable shortening, 1:1. Vegan butter keeps the creaminess, shortening gives more stable piping but has less flavor, so add a pinch more salt or a drop of vanilla.
• Confectioners sugar swap: homemade powdered sugar from granulated sugar blended very fine with 1 tablespoon cornstarch per cup, 1:1 by volume. For low sugar use powdered erythritol or a confectioners style monkfruit blend 1:1, note they can taste cooling or slightly different.
• Unsweetened cocoa swap: Dutch process cocoa 1:1 for a smoother, mellower chocolate, or swap to melted unsweetened baking chocolate at about 2.5 to 3 ounces for 1/2 cup cocoa and reduce the butter by roughly 2 to 3 tablespoons since chocolate adds fat. Expect a denser, more intense chocolate flavor.

Pro Tips

1. Get the cream cheese and butter truly soft but not melty. If they start to get greasy and loose, pop the bowl in the fridge for 10 minutes then re whip, otherwise your frosting will not hold good shape.

2. Sift the sugar and cocoa and add them slowly on low speed so you avoid a powdered cloud and a grainy texture, and dont forget to scrape the sides and bottom between additions.

3. Bloom the instant espresso or even a little cocoa in a teaspoon of hot water first to deepen the chocolate, and taste as you go. A tiny extra pinch of salt or a whisper more almond extract can cut the sweetness, but add cautiously.

4. Chill the finished frosting briefly if you plan to pipe it so it firms up, then let it come back toward room temp and beat a bit before using. Store airtight in the fridge up to three days, and when you reuse it warm it slightly and re whip if it seems too stiff or too loose.