Rich, creamy, silky – what’s not to love? This Chocolate Cream Cheese Frosting recipe takes 10 minutes to make and is made with only 3 ingredients and no butter. Cream cheese, chocolate chips, and evaporated milk are whipped in a stand mixer to create a luscious chocolatey frosting. It’s slightly tangy and sweet, and thick enough for piping onto your favorite chocolate cake recipe or cupcake recipes.
Making Chocolate Cream Cheese Frosting Without Butter
There’s nothing like a rich homemade frosting to top your favorite baked goods. This chocolate cream cheese frosting has a decadent chocolate flavor and is my go-to for frosting a Chocolate Cream Cheese Cake or any chocolate layer cake. It’s thick enough that you can easily pipe it onto chocolate cupcakes for a tangy, rich taste.
Unlike traditional cream cheese frosting, this recipe doesn’t contain any butter. Instead, you make a ganache with evaporated milk to create that silky consistency. And it’s a bit thicker than regular buttercream frosting, so it holds up when piped onto cakes or cupcakes.
It also uses chocolate chips instead of cocoa powder to provide the chocolate flavor. Using melted chocolate chips gives the frosting a bit of sweetness and a glossy texture without the need for cocoa powder or powdered sugar like other cream cheese frosting recipes.
If you’re looking for an easy, tangy, rich chocolate frosting recipe, this may turn out to be your favorite go-to chocolate frosting.
Reasons to Love a Chocolate Ganache Frosting
- Easy: This recipe is a no-fuss, low-effort recipe with simple instructions, making it perfect for beginner and seasoned bakers.
- Decadent: Starting with a chocolate ganache adds an indulgent spin, and the cream cheese adds the perfect texture and flavor.
- No butter: Most cream cheese frosting recipes contain butter, but this one doesn’t. But don’t worry. It’s still just as rich and creamy.
Just 3 Ingredients for a Scrumptious Frosting
- Evaporated milk: Gives the frosting a spreadable consistency. Don’t confuse it with sweetened condensed milk, they are generally right next to each other in the baking aisle.
- Semi-sweet chocolate chips: These add a bit of sweetness and give the frosting that chocolate flavor. Since it doesn’t have any added sugar, you’ll need to use semi-sweet chocolate of some type. It can be squares of chocolate, but don’t use bittersweet chocolate.
- Cream cheese: Use full-fat cream cheese for this recipe. Provides structure and a tangy base for the frosting.
Easy to Make Chocolate Cream Cheese Frosting
Step One: Make a ganache
Heat up the evaporated milk in the microwave, or on the stovetop, until hot. Next, add the semisweet chocolate chips. Whisk them together until everything is smooth and shiny.
Step Two: Make it creamy
In a separate bowl, beat the cream cheese until it’s light and fluffy. Scrape down the sides of the bowl. Then, blend the cream cheese mixture with the chocolate mixture.
Step Three: Enjoy Your Frosting
Once your frosting is ready, spread it on your favorite cake or pipe it onto cupcakes. If it’s too soft to spread, place in the refrigerator for a few minutes.
Recipe Notes and Tips
- Use room temperature cream cheese for a smooth consistency.
- You can substitute chopped chocolate for chocolate chips. Just make sure it’s at least 70% cocoa so it’s similar to semi-sweet chocolate chips.
- This will make enough frosting for a layer cake, a 9 x 13 sheet cake or 18 cupcakes.
How to Store This Frosting
The frosting will last in an airtight container in the fridge for up to one week. You can also freeze it for 3 months. Before using, let the frosting thaw in the fridge overnight, then let it come to room temperature or until it is spreadable.
Ingredients
- 1 ¼ cup canned evaporated milk
- 24 ounces semisweet chocolate chips
- 10 ounces cream cheese
Instructions
- Place the evaporated milk in a large glass measuring cup or bowl and microwave for 2-3 minutes until bubbly and hot.
- While hot, whisk in chocolate chips, whisking until shiny and smooth. Let cool to room temperature. In a large bowl beat the cream cheese until light and fluffy, about 1 minute.
- Gradually add the cooled chocolate mixture beating until it is smooth.
Notes
- The evaporated milk needs to be hot enough to melt the chocolate, look for small bubbles around the edges.
- Don’t use bittersweet chocolate as it will not be sweet enough.
- If the frosting is not thick enough to spread, place it in the refrigerator for a few minutes.
- This will make enough frosting for a layer cake, a 9 x 13 sheet cake or 18 cupcakes.
