I’m excited to share my Milk Chocolate Cream Cheese Frosting, a clever mashup of whipped cream and cream cheese that relies on a surprising technique to make a chocolate frosting worth trying.

Jump to Recipe

I never expected two favorites to become something this unexpected until I tried my Chocolate Whipped Cream Cream Cheese Frosting. It’s mellow, creamy and not too sweet, and the chocolate actually gets to shine instead of being drowned by sugar.

I fold airy heavy whipping cream into tangy cream cheese so the texture is silky yet still holds up on cakes or cupcakes. Call it Chocolate Heavy Cream Frosting if you want, but really it’s forgiving and a little playful.

You might not pipe perfect swirls every time, but honestly who cares when it tastes this good.

Ingredients

Print Recipe (No Advertisments)

Cream cheese: Soft, tangy, gives creamy body and richness, helps frosting hold it’s shape.
Heavy whipping cream: Whips to airy peaks adds fat for stability and a light mouthfeel.
Powdered sugar: Fine sugar sweetens smoothly, helps thicken and stabilize without a grainy texture.
Unsweetened cocoa powder: Gives deep chocolate flavor, bitter edge and rich color, low in sugar.
Vanilla extract: Just a splash brightens flavors, adds warmth and a hint of sweetness.
Pinch fine salt: Tiny pinch boosts sweetness, sharpens chocolate notes, and balances cream cheese tang.

Ingredient Quantities

8 oz (225 g) cream cheese

1 1/2 cups (360 ml) heavy whipping cream

1/2 cup (60 g) powdered sugar (confectioners)

1/4 cup (25 g) unsweetened cocoa powder

1 tsp vanilla extract

pinch fine salt

How to Make this

Print Recipe (No Advertisments)

1. Chill a mixing bowl and beaters in the fridge for 10 to 15 minutes. Take 8 oz (225 g) cream cheese out to soften 15 to 20 minutes but dont let it get warm or runny.

2. Sift together 1/2 cup (60 g) powdered sugar and 1/4 cup (25 g) unsweetened cocoa powder into a small bowl, add a pinch of fine salt and mix so there are no lumps.

3. In the chilled bowl beat the softened cream cheese with 1 tsp vanilla extract on low until smooth and lump free, scraping the sides as needed.

4. Gradually add the sifted sugar+cocoa mixture to the cream cheese while beating on low until fully incorporated and silky, taste and adjust sweetness lightly in your head if needed.

5. In a separate chilled bowl pour 1 1/2 cups (360 ml) cold heavy whipping cream and whip on medium-high until soft to medium peaks form. Dont overwhip or it will get grainy.

6. Fold about a third of the whipped cream into the cream cheese mix to lighten it, then gently fold in the rest until there are no streaks. Use a spatula and big gentle folding motions so you dont deflate the air.

7. If the frosting seems too loose, pop it in the fridge for 20 to 30 minutes to firm up. If it seems too stiff, fold in a tablespoon of cold cream at a time.

8. Use right away to spread or pipe on cakes and cupcakes. For neater piping chill it 10 minutes first so it holds shape better.

9. Store leftovers in an airtight container in the fridge up to 3 days. Before reusing let sit 10 to 15 minutes at room temp and whisk lightly to revive the texture.

Equipment Needed

1. Electric hand mixer with beaters (chill the bowl and beaters first)
2. Two medium mixing bowls, one that fits in the fridge for chilling
3. Fine mesh sieve or small sifter for the powdered sugar and cocoa
4. Measuring cups and spoons (1/2 cup, 1/4 cup, 1 tsp)
5. Rubber or silicone spatula for folding and scraping the sides
6. Metal whisk to smooth the cream cheese if needed
7. Piping bag with a round tip or an offset spatula for spreading and piping
8. Airtight container or plastic wrap for storing leftovers, plus a fridge space to chill

FAQ

Q: Will this frosting hold up on a layered cake or in warm weather? A: It'll hold okay at cool room temps but not great in heat, since whipped cream softens. For extra hold chill everything first, or stabilize it with 1 tsp unflavored gelatin (bloom in 2 tbsp cold water, melt and cool slightly, add while whipping) or fold in 2 oz cold mascarpone for more structure.

Q: Can I use low fat cream cheese or whipped topping instead? A: Don't. Low fat cream cheese and whipped toppings make the frosting runny and weak, it won't pipe or hold shape. Full fat cream cheese and real heavy cream are key.

Q: How do I avoid lumps and cocoa specks? A: Sift the powdered sugar and cocoa before adding. Beat the room temp cream cheese until perfectly smooth first, then gently fold in whipped cream so you don't overmix and make it lumpy.

Q: It got grainy or turned into butter, can I fix it? A: Yes, if you overwhip and it's grainy, stop and add a few tablespoons of cold heavy cream and fold slowly to bring it back. If it's completely separated, refrigerate 15 minutes then try again. If it's past saving, start fresh with a new small batch of whipped cream and fold together.

Q: Can I pipe this and what tip should I use? A: You can pipe if the frosting is at medium to stiff peaks and well chilled. Use a large round or open star tip for best results, and keep the bowl chilled between uses so it doesn't soften.

Q: How long does it keep and can I freeze it? A: Store covered in the fridge up to 3 to 4 days. You can freeze for up to a month but texture may change on thawing, it might weep a little. Thaw in the fridge and re-whip briefly to freshen texture if needed.

Chocolate Whipped Cream Cream Cheese Frosting Recipe Substitutions and Variations

Cream cheese: Mascarpone — use 1:1, gives a richer, silkier taste and less tang; Neufchatel — 1:1 for slightly lower fat with similar texture; thick, well‑strained full‑fat Greek yogurt — 1:1 but it’s tangier and looser, so chill or use half yogurt/half cream cheese for more stability.
Heavy whipping cream: Canned coconut cream (chilled, scoop the solid part) — 1:1, great vegan option but adds coconut flavor; stabilized whipped topping (like Cool Whip) — swap by volume for an easier, more stable finish, though flavor is less fresh.
Powdered sugar: Make your own — blitz granulated sugar with 1 tbsp cornstarch per cup of sugar until very fine and sift, use 1:1; or superfine caster sugar (processed into powder) works too, just expect tiny chance of slight grittiness if not blended long enough.
Unsweetened cocoa powder: Dutch‑process or natural cocoa — swap 1:1 (flavor differs slightly but works fine here); or melted dark/bittersweet chocolate — use about 1 oz melted for every 3 tbsp cocoa, it’ll make the frosting richer and slightly firmer so you may need to loosen with a splash of cream.

Pro Tips

– Get the cream cheese temp right. Cube it so it softens evenly, check by pressing it with a fingertip — it should give but not be gooey. If one piece gets too warm, stick it back in the fridge for a few minutes. For quick softening without melting, wrap the block in a warm towel for 5 minutes or use 5 second microwave bursts, checking between each.

– Stop lumps and grittiness before they start. Always sift the powdered sugar and cocoa together so you dont get bitter clumps. Beat the cream cheese on low until silky, scraping the bowl well, and add the dry mix gradually so it blends smooth.

– Fold like you mean it. Use a wide rubber spatula, cut through the center and scoop under, then lift and turn the bowl as you go. Fold until there are no streaks but dont overdo it or you will knock out the air. For neater piping, chill the frosting briefly so it firms up and holds its shape.

– Fix texture and make it hold longer. If it seems loose chill it for 20 to 30 minutes, or add 1 tablespoon cold cream at a time until you like it. For really long holds try 1 teaspoon powdered gelatin, sprinkled on 1 tablespoon cold water, let bloom 5 minutes then melt and cool slightly before whisking into the mix. Store in an airtight container, and before using again let it sit 10 to 15 minutes and whisk lightly to revive the texture.