I combined whipped cream and cream cheese to make a Milk Chocolate Cream Cheese Frosting using one surprising step that keeps it light and stable.

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I can never predicted how simple a frosting could feel until I tried this Chocolate Whipped Cream Cream Cheese Frosting. I used cream cheese and very cold heavy whipping cream to get that pillowy texture without being cloying.

It kinda lives between Chocolate Heavy Cream Frosting and Quick Cream Cheese Frosting, mellow and creamy but not too sweet. Half the time I catch myself wondering what trick made it so light, and then I forget to stop tasting it.

There’s a tiny, guilty thrill watching it sit on a slice, looking flawless but somehow humble. You’ll wanna try a spoon, trust me.

Ingredients

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Cream cheese: Protein rich, fatty and tangy, gives body and smooth tangy creaminess.
Heavy cream: Mostly fat, whips to airy texture, adds silkiness, very little protein.
Powdered sugar: Pure carbs, makes it sweet and smooth, no real vitamins or fiber.
Cocoa powder: Deep chocolate flavor, low sugar, adds some fiber and antioxidants, slightly bitter.
Vanilla extract: Tiny amount, adds aroma and depth, no nutrients, makes things taste sweeter.
Salt: Just a pinch, lifts and balances flavors, cuts sweetness, negligible calories or nutrients.

Ingredient Quantities

8 oz (225 g) cream cheese, softened to room temp

1 cup (240 ml) heavy whipping cream, very cold

1/2 cup (60 g) powdered sugar, sifted

1/3 cup (35 g) unsweetened cocoa powder, sifted

1 tsp vanilla extract

Pinch fine salt (about 1/8 tsp)

How to Make this

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1. Take 8 oz (225 g) cream cheese out of the fridge and let it soften to room temp while you chill a metal or glass mixing bowl and the whisk/beaters in the fridge for 10-15 minutes — this helps the cream whip up better.

2. Sift together 1/2 cup (60 g) powdered sugar and 1/3 cup (35 g) unsweetened cocoa powder into a bowl so there are no lumps.

3. In a large bowl beat the softened cream cheese on medium speed until smooth and no lumps remain, about 1-2 minutes.

4. Add the sifted sugar+cocoa mix, 1 tsp vanilla extract and a pinch of fine salt (about 1/8 tsp) to the cream cheese and beat just until combined and creamy, don’t overbeat or it can get grainy.

5. In the chilled bowl pour 1 cup (240 ml) very cold heavy whipping cream and whip on medium-high until soft to medium peaks form — you want it light but not rock solid.

6. Fold about a third of the whipped cream into the cream cheese mixture with a spatula to loosen it up, then gently fold in the rest until evenly combined; be gentle so you keep the air in.

7. Taste and adjust if needed — add a tiny bit more powdered sugar if you want sweeter, or a bit more cocoa for a stronger chocolate hit, but go slow so you dont overdo it.

8. Use right away to frost or pipe, or chill 15-30 minutes to firm up for neater piping. Store leftover frosting in an airtight container in the fridge for up to 2-3 days.

Equipment Needed

1. Large metal or glass mixing bowl, chill it in the fridge first so the cream whips better
2. Hand or stand mixer with beaters, chill the beaters if you can
3. Fine mesh sieve or sifter for the powdered sugar and cocoa, gets rid of lumps
4. Small bowl to catch the sifted dry ingredients
5. Rubber spatula for gentle folding and scraping the bowl clean
6. Measuring cups and spoons plus a kitchen scale for the gram measurements
7. Piping bag with tip or an offset spatula for frosting or piping, whichever you prefer
8. Airtight container for storing leftover frosting in the fridge

FAQ

Q: Can I make this frosting ahead of time? A: Yes, you can make it up to 24 hours ahead. Store it in an airtight container in the fridge. Before using let it sit at cool fridge temp 10 to 20 minutes then rewhip briefly if it seems soft, or just stir gently if you only need to spread it.

Q: How do I make the frosting firmer so it holds piped shapes? A: Whip the cream to medium stiff peaks and fold into the cream cheese gently. Chill the bowl and beaters first, and chill the finished frosting for 15 to 30 minutes before piping. If you need extra hold add 1 teaspoon powdered gelatin dissolved in 1 tablespoon hot water, or replace 2 to 3 tablespoons of the cream with 2 to 3 tablespoons mascarpone.

Q: Why did my frosting turn runny or grainy? A: Most likely the cream was too warm or the cream cheese wasnt fully smooth. Make sure the heavy cream is very cold and your cream cheese is softened but not melted. Sift the powdered sugar and cocoa to avoid lumps. If it gets weepy chill it then rewhip on low.

Q: Do I have to use sifted cocoa and powdered sugar? A: Sifting is strongly recommended because cocoa and powdered sugar clump easy and those lumps show in the frosting. If you dont have a sifter, press them through a fine mesh or whisk them very well first.

Q: Can I freeze the frosting? A: Yes you can freeze it up to a month in a freezer safe container. Thaw overnight in the fridge then rewhip briefly to get the texture back. It might be a little softer after freezing so rewhip until it firms up.

Q: Can I change the sweetness or make it darker chocolate? A: Sure. Add more powdered sugar if you want it sweeter, or add a tablespoon or two more sifted cocoa to deepen the chocolate flavor but taste as you go because cocoa can make it drier. Remember extra cocoa may need a touch more cream to keep the right texture.

Chocolate Whipped Cream Cream Cheese Frosting Recipe Substitutions and Variations

Cream cheese: swap for equal weight mascarpone (8 oz) for a silkier, milder frosting. For a lower fat option use 8 oz Neufchâtel, but it’ll be a bit looser.
Heavy whipping cream: use very cold canned coconut cream (chill can overnight and scoop the solid part) for a dairy free option, it whips though you’ll get a faint coconut note.
Powdered sugar: make your own by blitzing 1/2 cup granulated sugar with 1/2 tsp cornstarch in a blender until powdered; or if you prefer liquid sweetener use about 3 tbsp maple syrup and reduce the cream by 1-2 tbsp to keep texture.
Unsweetened cocoa powder: use Dutch-process cocoa 1:1 for a deeper, smoother chocolate taste, or swap in about 2 oz melted unsweetened dark chocolate (cooled) and slightly cut back the cream because the chocolate adds fat and body.

Pro Tips

1) Chill everything you can, then do it again. Cold cream whips up fluffier and a chilled bowl and beaters really help. If your cream cheese isnt soft enough, zap it in 5 second bursts until just pliable, dont melt it.

2) Sift the powdered sugar and cocoa and beat the cream cheese until totally smooth first, then add the dry mix only until combined. Overbeating the cream cheese with the sugar makes the texture grainy, so go slow.

3) Watch the peaks when whipping the cream. Stop at soft to medium peaks, you want it light not stiff. If you accidentally overbeat and get grainy or curdled cream, add a couple tablespoons of cold cream and whip briefly to rescue it.

4) Fold gently using a scoop and lift or figure eight motion so you keep the air in. Chill the finished frosting 15 to 30 minutes before piping for neater tips. If you need the frosting to hold up longer, stabilize with a teaspoon of bloomed gelatin or swap in a few tablespoons of mascarpone, but add those carefully so you dont change the taste too much.

Chocolate Whipped Cream Cream Cheese Frosting Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I combined whipped cream and cream cheese to make a Milk Chocolate Cream Cheese Frosting using one surprising step that keeps it light and stable.

Servings

servings

Calories

319.7

kcal

Equipment: 1. Large metal or glass mixing bowl, chill it in the fridge first so the cream whips better
2. Hand or stand mixer with beaters, chill the beaters if you can
3. Fine mesh sieve or sifter for the powdered sugar and cocoa, gets rid of lumps
4. Small bowl to catch the sifted dry ingredients
5. Rubber spatula for gentle folding and scraping the bowl clean
6. Measuring cups and spoons plus a kitchen scale for the gram measurements
7. Piping bag with tip or an offset spatula for frosting or piping, whichever you prefer
8. Airtight container for storing leftover frosting in the fridge

Ingredients

8 oz (225 g) cream cheese, softened to room temp
1 cup (240 ml) heavy whipping cream, very cold
1/2 cup (60 g) powdered sugar, sifted
1/3 cup (35 g) unsweetened cocoa powder, sifted
1 tsp vanilla extract
Pinch fine salt (about 1/8 tsp)

Directions

Take 8 oz (225 g) cream cheese out of the fridge and let it soften to room temp while you chill a metal or glass mixing bowl and the whisk/beaters in the fridge for 10-15 minutes — this helps the cream whip up better.
Sift together 1/2 cup (60 g) powdered sugar and 1/3 cup (35 g) unsweetened cocoa powder into a bowl so there are no lumps.
In a large bowl beat the softened cream cheese on medium speed until smooth and no lumps remain, about 1-2 minutes.
Add the sifted sugar+cocoa mix, 1 tsp vanilla extract and a pinch of fine salt (about 1/8 tsp) to the cream cheese and beat just until combined and creamy, don't overbeat or it can get grainy.
In the chilled bowl pour 1 cup (240 ml) very cold heavy whipping cream and whip on medium-high until soft to medium peaks form — you want it light but not rock solid.
Fold about a third of the whipped cream into the cream cheese mixture with a spatula to loosen it up, then gently fold in the rest until evenly combined; be gentle so you keep the air in.
Taste and adjust if needed — add a tiny bit more powdered sugar if you want sweeter, or a bit more cocoa for a stronger chocolate hit, but go slow so you dont overdo it.
Use right away to frost or pipe, or chill 15-30 minutes to firm up for neater piping. Store leftover frosting in an airtight container in the fridge for up to 2-3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.