The Best Chocolate Buttercream Frosting with Cream Cheese

Loved by many, this frosting blends the perfect balance: cream cheese cuts the sweetness, and chocolate ganache adds rich depth. This buttercream frosting recipe is enough to fill and frost one 8" three-layer cake.

I’ve made this frosting countless times for my family, my friends (it’s a total hit at a kid’s birthday party!), and my local community.

To convince you even more (not that I have to, because I know you’ll love this!), even chocolate frosting skeptics will change their minds! I’ve seen it! My most favorite compliment l've received was about this frosting! A woman said to me, "my husband doesn't like chocolate frosting, but he went crazy for yours!".

Anytime you can get someone to convert from not liking something to loving it is a win in my book! Now if only I could convince my kids to like green beans...

ingredients you'll need

• 5 Cups Powdered Sugar / 570 g
• 1 ½ Cups Unsalted Butter 3 sticks, room temperature / 340 g
• 4 oz Regular Cream Cheese / 116 g
• 1 Pinch of Salt heaping / 3 - 5 g
• 1 Tablespoon Vanilla Extract
• ¼ Cup Heavy Cream / 60 g
• 8 oz Chocolate Chips or Baking Chocolate / 226 g

how to make this chocolate buttercream frosting

1. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, approximately 2 minutes.
2. Add the butter and continue mixing on medium speed until the texture is again paste-like.
3. Increase the mixer to medium-high speed and mix for 4–6 minutes until the color changes from yellow to white.
4. While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
5. Make a ganache by heating the heavy cream in the microwave in 30-second bursts until it starts to bubble. Add the chocolate, let it melt, and stir until smooth.
6. Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
7. Add the chocolate ganache, salt, and vanilla extract. Mix on medium speed for 30 seconds to incorporate.
8. Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
9. Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

Shopping for a stand mixer? I love my Kitchen Aid Bowl Lift and also my Universal Plus Bosch from Nutrimill.

how to store this frosting

The Best Chocolate Buttercream with Cream Cheese

Hannah Shepherd

This chocolate buttercream frosting blends the perfect balance: cream cheese cuts the sweetness, and chocolate ganache adds rich depth. Frosting for an 8" 3 layer cake.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Ingredients

  

• 5 Cups Powdered Sugar / 570 g
• 1 ½ Cups Unsalted Butter 3 sticks, room temperature / 340 g
• 4 oz Regular Cream Cheese / 116 g
• 1 Pinch of Salt heaping / 3 - 5 g
• 1 Tablespoon Vanilla Extract
• ¼ Cup Heavy Cream / 60 g
• 8 oz Chocolate Chips or Baking Chocolate / 226 g

Instructions

 

• Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, approximately 2 minutes.
• Add the butter and continue mixing on medium speed until the texture is again paste-like.
• Increase the mixer to medium-high speed and mix for 4–6 minutes until the color changes from yellow to white.
• While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
• Make a ganache by heating the heavy cream in the microwave in 30-second bursts until it starts to bubble. Add the chocolate, let it melt, and stir until smooth.
• Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
• Add the chocolate ganache, salt, and vanilla extract. Mix on medium speed for 30 seconds to incorporate.
• Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
• Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

Notes

Option to store in an air tight container in the refrigerator or freezer, then bring to room temperature and repeat step 8 & 9 prior to frosting you cake.

https://cakejoie.com/the-best-chocolate-buttercream-frosting-with-cream-cheese/

June 6, 2025

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If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!