Chocolate Cream Cheese Frosting

Works well on cocoa brownies. Makes enough for a light layer on a 8” x 8” pan of brownies or cake.


  • 42.5 grams (1½ ounces) cream cheese room temperature
  • 2 tablespoons butter salted is fine
  • 120 grams (1 cup) powdered sugar sifted
  • 20.5 grams (¼ cup) natural cocoa power sifted; 18.75 grams if using Dutch processed
  • dash salt if using unsalted butter
  • 1½ tablespoons milk or cream
  • ¼ teaspoon vanilla extract


  1. Using an electric mixer, cream the butter and cream cheese until smooth, about 3 minutes, scraping down bowl as needed.
  2. Add remaining ingredients and beat until smooth.