Dark chocolate frosting. The cream cheese cuts the sweetness and gives it a wonderful tangy flavor. Perfect with the Dark Chocolate Cake.

Carol

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
3 - 1/2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.

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Nutrition Facts

268 calories; protein 2.3g; carbohydrates 42.7g; fat 11g; cholesterol 31.1mg; sodium 85.8mg. Full Nutrition
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Reviews (280)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2010
Perfect. Some tips: beat the cream cheese and butter together until light, fluffy and free of lumps. Sift the powdered sugar and cocoa powder together before adding - again, to ensure no lumps or bumps. Finally, I'd suggest not adding ANY milk until the end, and then do so little by little! Particularly if you're going to pipe this frosting, as I did, you won't want to use the full amount! I wanted a pure chocolate frosting so I didn't add the cinnamon and this is exactly what I was looking for. Smooth, richly chocolate, and the cream cheese makes this a not-too-sweet frosting. I used this to frost "Lori's White Bread Cake," also from this site (a little plug for that lonely but exceptional recipe!) and it was like gilding the lily! Read More
(204)

Most helpful critical review

Rating: 3 stars
12/18/2011
The taste was both satisfying and intriguing; chocolate cream cheese was new to me! I used both the cinnamon as well as 1/2 teaspoon cayenne and only 3 cups sugar as opposed to 4 and only 3 T milk. I whipped the cream cheese butter and vanilla first per folks' suggestion. My disappointment came with the texture which is really just personal preference and not anything the recipe ever promised to be: thick sticky and a bit too cocoa-powdery even after 12 hours. I haven't made too many homemade icings in my time so wasn't sure what to expect and had hoped for a little more fluffiness. I think next go I would whip some heavy cream first into soft peaks and try folding it in. The recipe produces plenty -- I had about 3/4-1 cup left after icing a 9 13. Read More
(14)
329 Ratings
  • 5 star values: 244
  • 4 star values: 54
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
01/20/2010
Perfect. Some tips: beat the cream cheese and butter together until light, fluffy and free of lumps. Sift the powdered sugar and cocoa powder together before adding - again, to ensure no lumps or bumps. Finally, I'd suggest not adding ANY milk until the end, and then do so little by little! Particularly if you're going to pipe this frosting, as I did, you won't want to use the full amount! I wanted a pure chocolate frosting so I didn't add the cinnamon and this is exactly what I was looking for. Smooth, richly chocolate, and the cream cheese makes this a not-too-sweet frosting. I used this to frost "Lori's White Bread Cake," also from this site (a little plug for that lonely but exceptional recipe!) and it was like gilding the lily! Read More
(204)
Rating: 5 stars
03/03/2004
This is an excellent frosting and I have made it a few times in the last few months before writing this review (wanted to give it a fair shake). I have found that if you eat it the same day you make it, the flavors have not had time to "blend," and the powdered sugar can destinctly be tasted. So, frost and wait a day to allow the cream cheese and sugar to meld together. A lovely, rather expensive-tasting (so be sure the cake deserves it!) frosting. Read More
(89)
Rating: 5 stars
11/11/2003
YUM! YUM! YUMMY!!! I was tempted to just eat this out of the bowl! Tangy, sweet, and awe-inspiring. I used it to frost the "Deep Dark Chocolate Cake," and the combo was amazing! I did tweak it a bit though: Only 3 cups of powdered sugar (4 seemed like too much), and I ditched the cinnamon completely. It's a good recipe that can be adjusted to suit your personal taste. Read More
(56)
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Rating: 4 stars
08/29/2002
Very good. I used regular cocoa and less conf. sugar.. Read More
(29)
Rating: 5 stars
05/12/2007
Excellent recipe I used for a base. I omitted one cup of sugar and the cinnamon - I then added 1/2 teaspoon of cayenne pepper. I then let it sit overnight and WOW! Throw away the cake and eat this frosting! Read More
(26)
Rating: 5 stars
02/07/2005
Very good recipe but agree with previous reviewer that it is important to let the frosting set for a bit. I made this recipe with a little added melted semisweet chocolate and slightly less sugar than called for. I tried it about an hour after I made it and hated it - the flavors didn't go well and the sugar stood out. About 5 hours later guests started eating the cake and raving about the frosting. The bowl with the extra frosting was the most popular item in the kitchen. I tried the frosting again and agreed it was actually very good - so make sure that you plan ahead when making this. Read More
(25)
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Rating: 5 stars
04/19/2006
AMAZING. The texture and consistency of this frosting is incredible! It is dense, thick and creamy which makes it a breeze to frost a cake. The taste is amazing; not too sweet and perfect on a dark chocolate cake. I would recomend using half the required sugar and then tasting it before adding the rest, as i found it to be perfect with only 2 cups sugar. My new favorite! Read More
(25)
Rating: 5 stars
09/06/2002
I love this frosting. I mixed together everything except the cocoa at first and took out a portion of the white frosting then mixed the cocoa into the remainder. I then used it to frost a marble cake by putting on the layer of chocolate and dropping bits of the white on top and swirling it with a knife. I was quite beautiful and a huge hit. Read More
(22)
Rating: 3 stars
12/18/2011
The taste was both satisfying and intriguing; chocolate cream cheese was new to me! I used both the cinnamon as well as 1/2 teaspoon cayenne and only 3 cups sugar as opposed to 4 and only 3 T milk. I whipped the cream cheese butter and vanilla first per folks' suggestion. My disappointment came with the texture which is really just personal preference and not anything the recipe ever promised to be: thick sticky and a bit too cocoa-powdery even after 12 hours. I haven't made too many homemade icings in my time so wasn't sure what to expect and had hoped for a little more fluffiness. I think next go I would whip some heavy cream first into soft peaks and try folding it in. The recipe produces plenty -- I had about 3/4-1 cup left after icing a 9 13. Read More
(14)
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