I finally perfected a Cream Cheese Buttercream with a subtle almond twist that changed how I approach chocolate frosting, and I can’t wait to share the recipe.

Jump to Recipe

I finally nailed a Chocolate Cheesecake Frosting that tastes like whipped cheesecake on top of a cupcake. Made from cream cheese and unsalted butter, it pipes into pretty swirls that look bakery made yet still feels a little wild.

The texture is airy but rich, the kind that makes you scrape the bowl for seconds. I keep calling it my Chocolate Cream Cheese obsession, and yeah I drop a few Cupcake Frosting Tips when I gush about it.

Try a tiny swirl and you’ll get why it’s so hard to stop at just one.

Ingredients

Print Recipe (No Advertisments)

Cream cheese gives tangy richness, adds protein and silky texture, not very sweet its true.
Butter brings creaminess fat for mouthfeel, adds calories but great flavor.
Powdered sugar sweetens and smooths, mostly carbs, melts into frosting quickly dont judge.
Unsweetened cocoa adds deep chocolate flavor plus antioxidants, slightly bitter so balances sweetness.
Vanilla rounds flavors, makes chocolate pop, tiny calories, mostly aroma.
Almond extract is potent, just a drop brightens overall flavor profile.
Heavy cream thins frosting, adds silkiness and richness, small amount improves spread.
Fine salt wakes flavors, cuts sweetness, tiny pinch makes everything taste sharper.

Ingredient Quantities

8 oz (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter softened (1 stick)

3 1/2 cups (420 g) powdered sugar, sifted if needed

1/2 cup (50 g) unsweetened cocoa powder, sifted

1 tsp vanilla extract

1/4 tsp almond extract

1/8 tsp fine salt

2 to 3 tbsp heavy cream or whole milk, more if needed

How to Make this

Print Recipe (No Advertisments)

1. Take the cream cheese and butter out of the fridge about 30 to 60 minutes before starting so theyre soft but still cool, not melty; if youre in a rush cut them into chunks and microwave in 5 to 7 second bursts until just softened.

2. Sift the powdered sugar and the cocoa powder together into a bowl to get rid of lumps, or run them through a fine mesh sieve. this saves you scraping later.

3. In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the cream cheese and butter on low to medium speed until smooth and homogenous, scraping the bowl once or twice. start low so you dont get a powdered sugar cloud later.

4. Add the sifted sugar and cocoa in 2 or 3 batches, mixing on low until each batch is incorporated, then bump speed to medium and beat until the mixture looks smooth and slightly fluffy.

5. Pour in the vanilla extract, almond extract, and the fine salt, beat just until combined. taste a little, adjust the almond if you want a stronger note but dont overdo it, a little almond goes a long way.

6. Add 2 tablespoons of heavy cream or whole milk and beat on medium-high for 20 to 30 seconds; if the frosting is too thick add the 3rd tablespoon or add more by the teaspoon until you get a pipeable, fluffy texture.

7. Dont overmix, stop when the frosting is light and holds soft peaks; overbeating makes it loose and greasy. scrape the bowl and check consistency with a spatula.

8. For piping, chill the frosting 10 to 20 minutes so it firms up a bit, then fill your piping bag and pipe away; if it firms up too much let it sit 5 minutes at room temp and rewhip briefly.

9. Store any leftovers in an airtight container in the fridge for up to 3 days, bring to room temp and give it a quick whip before using again.

Equipment Needed

1. Stand mixer with paddle attachment or a hand mixer (either works)
2. Large mixing bowl
3. Fine mesh sieve or flour sifter
4. Measuring cups and spoons
5. Rubber/silicone spatula for scraping the bowl
6. Offset spatula for smoothing or spreading
7. Piping bag plus a round tip or disposable bags and a coupler
8. Microwave safe bowl or plate for quick softening of cream cheese/butter
9. Airtight container for storing leftovers in the fridge

FAQ

How long will this frosting keep and how should I store it? The frosting keeps in an airtight container in the fridge up to 5 days. Let it come to room temp and rewhip briefly before using. You can freeze it for up to 1 month, thaw in the fridge overnight then rewhip.

Can I pipe it onto cupcakes or cakes? Yes. For piping chill the frosting 20 to 30 minutes to firm it up or thicken with a little extra powdered sugar. To thin for spreading add cream 1 teaspoon at a time until you get the texture you want. Pipe and then refrigerate if the room is warm.

Why is my frosting grainy or lumpy and how do I fix it? Grainy can come from clumpy powdered sugar or not beating long enough, so sift if needed and beat until smooth. Lumps usually mean the cream cheese wasn t soft enough; let it warm to room temp and rewhip. If it s too thin, chill it to firm up or add more powdered sugar.

Can I swap ingredients like milk, butter or extracts? You can use whole milk instead of cream but cream gives a richer texture. Salted butter works but cut back on added salt. Almond extract is strong so don t add more than called for. Vegan subs will work but texture and flavor will change, so expect some differences.

My frosting tastes too bitter or too chocolaty what can I do? Cocoa powders vary a lot. If it s too bitter add a little more powdered sugar, a pinch of salt, or an extra splash of vanilla to balance it. If it s too mild try a touch more cocoa but add small amounts at a time.

How do I get the creamiest smooth frosting every time? Start with properly softened cream cheese and butter. Beat the cream cheese until silky, then add the butter and beat again before adding sugar and cocoa slowly. Scrape the bowl often and don t overbeat or you ll add too much air.

Chocolate Cheesecake Frosting Recipe Substitutions and Variations

Mascarpone for the cream cheese, 1:1, gives a richer silkier frosting. Neufchatel also works 1:1 if you want it a bit lighter.
Salted butter instead of unsalted, same amount, just skip or cut the 1/8 tsp salt called for. For dairy free use a vegan stick butter 1:1 (chill to firm up).
Homemade powdered sugar: blitz 1 cup granulated sugar with 1 tbsp cornstarch until powdery, use 1:1. Or use powdered erythritol/xylitol 1:1 for low sugar but taste will change.
Replace the cocoa powder with 3 oz melted semisweet chocolate (melt, cool slightly and fold in), reduce powdered sugar by about 1/3 cup and add 1 tbsp more cream if needed. Or swap in Dutch process cocoa 1:1 for a darker flavor.

Pro Tips

– Temp is everything. Aim for cream cheese and butter soft but still cool, not melty, otherwise the frosting goes loose and greasy. If they do get too warm, pop the bowl in the fridge for 5 to 10 minutes then give it a short rewhip.

– Keep the sugar dust down and the texture silky by adding powdered sugar in small batches on low speed, and cover the mixer with a towel when you dump the sugar in so you dont get a cloud. Use the paddle attachment not the whisk, it gives a denser smoother finish.

– Want it to hold shape for piping or hot days? Add 1 tsp meringue powder or 1 tsp instant pudding mix, or a tablespoon of sifted powdered sugar or cornstarch, then chill briefly before piping. Dont add too much or youll make it too sweet or grainy.

– Boost the chocolate and control the almond note: a tiny pinch of espresso powder makes the cocoa pop without tasting like coffee, and add almond extract drop by drop, tasting as you go because its easy to overdo. For ultra smooth tops, heat an offset spatula in hot water, dry it and smooth the frosting in long strokes.

Chocolate Cheesecake Frosting Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected a Cream Cheese Buttercream with a subtle almond twist that changed how I approach chocolate frosting, and I can't wait to share the recipe.

Servings

servings

Calories

289

kcal

Equipment: 1. Stand mixer with paddle attachment or a hand mixer (either works)
2. Large mixing bowl
3. Fine mesh sieve or flour sifter
4. Measuring cups and spoons
5. Rubber/silicone spatula for scraping the bowl
6. Offset spatula for smoothing or spreading
7. Piping bag plus a round tip or disposable bags and a coupler
8. Microwave safe bowl or plate for quick softening of cream cheese/butter
9. Airtight container for storing leftovers in the fridge

Ingredients

8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter softened (1 stick)
3 1/2 cups (420 g) powdered sugar, sifted if needed
1/2 cup (50 g) unsweetened cocoa powder, sifted
1 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp fine salt
2 to 3 tbsp heavy cream or whole milk, more if needed

Directions

Take the cream cheese and butter out of the fridge about 30 to 60 minutes before starting so theyre soft but still cool, not melty; if youre in a rush cut them into chunks and microwave in 5 to 7 second bursts until just softened.
Sift the powdered sugar and the cocoa powder together into a bowl to get rid of lumps, or run them through a fine mesh sieve. this saves you scraping later.
In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the cream cheese and butter on low to medium speed until smooth and homogenous, scraping the bowl once or twice. start low so you dont get a powdered sugar cloud later.
Add the sifted sugar and cocoa in 2 or 3 batches, mixing on low until each batch is incorporated, then bump speed to medium and beat until the mixture looks smooth and slightly fluffy.
Pour in the vanilla extract, almond extract, and the fine salt, beat just until combined. taste a little, adjust the almond if you want a stronger note but dont overdo it, a little almond goes a long way.
Add 2 tablespoons of heavy cream or whole milk and beat on medium-high for 20 to 30 seconds; if the frosting is too thick add the 3rd tablespoon or add more by the teaspoon until you get a pipeable, fluffy texture.
Dont overmix, stop when the frosting is light and holds soft peaks; overbeating makes it loose and greasy. scrape the bowl and check consistency with a spatula.
For piping, chill the frosting 10 to 20 minutes so it firms up a bit, then fill your piping bag and pipe away; if it firms up too much let it sit 5 minutes at room temp and rewhip briefly.
Store any leftovers in an airtight container in the fridge for up to 3 days, bring to room temp and give it a quick whip before using again.

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.