At long last: Chocolate Whipped Cream Cream Cheese Frosting has its own post. If you’ve tried the original Whipped Cream Cream Cheese Frosting, you know why it’s so popular. That light, not-too-sweet frosting is our go-to and is often the requested choice for birthday cakes.

This frosting is deliberately not overly sweet. If you dislike sugary frostings, you’ll appreciate this one — I certainly do. Leftovers get spooned onto fresh fruit, pancakes or eaten straight from the container. It’s versatile, balanced and just plain good. For complete background on the technique and the original version, see the original post.

Many readers asked how to make a chocolate variation. I’d tried chocolate versions years ago but hadn’t recorded exact measurements. After guiding readers through improvised adjustments, I finally developed and tested a measured chocolate version. It took a few trials, and the family graciously sampled each one. While some variations were delicious in their own right, I wanted a mellow chocolate that complements the original rather than overpowering it.

Cocoa powder is the easiest way to achieve that gentle chocolate flavor without extra steps like melting chocolate. One of the original recipe’s strengths is a one-bowl method, and using cocoa preserves that simplicity. There is one small adjustment: make a cocoa paste. Stir a few spoonfuls of the cold cream into the cocoa to form a smooth paste before adding it to the cream cheese. This prevents dry cocoa from dusting the cream cheese and avoids stubborn little cocoa-covered clumps that can take much longer to smooth out.

Make the paste first — it takes only seconds and prevents frustration. The whole frosting comes together in one bowl and should take under ten minutes. Use cold ingredients: cold cream and cold cream cheese. Unlike cheesecake recipes, you want the cream cheese cold here so the frosting holds its shape and pipes well. Philadelphia cream cheese consistently gives the best results in my experience.

After whipping the mixture to stiff peaks, you’ll have a smooth, light chocolate frosting that’s not too sweet. It pairs beautifully with chocolate cupcakes, especially dark chocolate, but it also complements a wide variety of cakes and desserts.

This chocolate version needed its own post because it really looks and tastes special. A single photo shows what a lovely, creamy frosting you’ll end up with.

If you prefer a non-chocolate option, there are other flavors based on the same whipped cream and cream cheese method below.

This chocolate frosting is also a lovely match for fall-flavored cakes like pumpkin desserts and spiced cakes.

Chocolate Whipped Cream Cream Cheese Frosting

Ingredients

• 3 Tablespoons unsweetened cocoa powder
• 1 1/2 cups heavy whipping cream or heavy cream, cold
• 1 (8 ounce) package cream cheese, cold (Philadelphia recommended)
• 1 cup granulated white sugar, or 3/4 cup if you prefer it less sweet
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a smooth paste. Keep the remaining cream chilled in the refrigerator while you continue.
2. Add the cold cream cheese to the bowl with the cocoa paste and beat with an electric mixer about 30 seconds to begin incorporating. Add the sugar, salt and vanilla and mix until combined. Be careful not to overbeat at this stage; mix just until combined.
3. Slowly drizzle the remaining cold cream down the side of the bowl while beating. This reduces splashing. Continue to beat until the mixture is fully combined and holds stiff peaks.
4. Use immediately for frosting, piping or filling. Store leftovers and any finished items in the refrigerator.

Notes

* I usually use a hand mixer for this recipe, though a stand mixer works fine.

* You can use one-bowl or two-bowl methods. If using one bowl, keep the cream chilled until needed. If using two bowls, whip the cream cheese mixture first and chill it briefly before whipping the cream.

* Any unsweetened cocoa will work; Hershey’s was used for this version. I find the chocolate version often benefits from the full cup of sugar to balance cocoa’s bitterness. Taste the cream cheese and sugar mixture before adding the cream and adjust sweetness if needed.

* This frosting pipes well but is slightly softer than the non-chocolate version, so work quickly and keep ingredients cold. Leftover frosting can be stored in a piping bag in a sealed bag in the refrigerator for up to three days; it still pipes well for quick toppings.

* Refrigerate frosted cakes and cupcakes until serving. They can sit at room temperature for short periods (up to about an hour in cool conditions), but avoid leaving them out for long in warm weather. For extended room-temperature stability, consider a different whipped chocolate frosting designed for that purpose.

Recipe adapted from the original Whipped Cream Cream Cheese Frosting.

© Ramona

Update 6-11-16:

Some readers reported the frosting came out too soft. The chocolate version is naturally a bit softer than the original, and warm conditions amplify that. For best results, keep everything cold and follow these tips:

• Chill your mixing bowl and beaters in the freezer for 30 minutes before using.
• If you use the one-bowl method, keep the cream refrigerated until needed and return the bowl to the fridge if there’s any delay between mixing steps.
• If you use the two-bowl method, whip the cream cheese mixture first and chill it briefly while whipping the cream.
• When whipping cream, start on low speed and gradually increase to avoid generating heat from friction, which can soften fats and lead to a loose frosting.