Milk Chocolate Cream Cheese Buttercream

This recipe has more of the texture of a mousse. It pairs well with a ganache drip.

Milk Chocolate Cream Cheese Frosting

This is a softer frosting that almost has a mousse texture to it.
Prep Time30 minutes
Cook Time10 minutes
Course: Dessert
Keyword: Chocolate Buttercream, Chocolate Cream Cheese Buttercream, Milk Chocolate Buttercream
Servings: 12
Author: Heather Callister


  • Mixer


  • 1.5 cups unsalted butter softened
  • 8 oz. cream cheese softened
  • 1 cup cocoa powder spooned in and leveled (85 grams)
  • 3 tsp vanilla extract
  • 4.75 cups powdered sugar measured & then sifted (500 grams)
  • 1 pinch salt
  • .25 cup whole milk as needed


  • Take the butter and the cream cheese out of the refrigerator 30 minutes before you make the frosting.
    In a large mixing bowl, beat together butter and cream cheese until light and fluffy at medium speed for 1 to 2 minutes.
    Add cocoa powder (I like the Trader Joe's brand) and vanilla extract. Put mixer on low speed until combined.
    With you mixer on low speed, add powdered sugar 1 cup at a time. Add milk. Scrape down the sides of the mixing bowl as needed. Beat on medium high for 1 to 2 minutes. If the frosting is too soft, you can refrigerate it for about 20-30 minutes.


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