I wanted a buttercream that was a little less sugary and buttery that could be used to ice the outside of the cake but also be used as a good filling and this is what I came up with. I use this frequently with the triple chocolate fudge cake ( recipe that I found here on cake central ) for a super decadent chocolate cake.


  • 2 cups :confectioners sugar
  • 1 cup: cocoa powder
  • 8 oz. (2 cubes ) : unsalted butter softened to room temp.
  • 4 oz. cream cheese softened to room temp.
  • 1/3 cup heavy whipping cream* ( you can add less or more depending on how wet/soft/fluffy you desire the consistancy )


    combine cream cheese and butter in mixing bowl and blend well.
    add sugar slowly
    add cocoa slowly
    add whipping cream slowly
    mix on low to combine.. once all ingrediants are added
    mix on high for about 1 min .


dm321 Says... 5 May 2010 , 11:02pm

sounds yummy - can't wait to try it!

keipee Says... 6 May 2010 , 10:44am

I haven't tried anything but plain buttercream, does this need to be refrigerated?

JessicasSweets Says... 8 May 2010 , 7:58pm

does it taste a lot like cream cheese or is it more sweet? Ive been looking for a great chocolate cream cheese frosting/filling recipe.

Brit426 Says... 16 May 2010 , 9:27pm

does this have to be refrigerated?

ringshark Says... 11 Jun 2010 , 2:25pm

Can you pipe this like regular buttercream icing?

cowgirllvn Says... 15 Jul 2010 , 6:24pm

just tried this receipe...very disappointed. I followed the instructions exactly but the tast is too cocoa. Don't know if the 1 cup is a misprint or what happened. It tasted almost like straight cocoa. I kept adding more powdered sugar even added some vanilla flavoring and some sour cream to bring down the cocoa flavor, finally gave up and threw it out. Now back to looking for a good "not so sweet or chocolatey tasting" frostin....

ReneeFLL Says... 6 Jul 2011 , 6:16pm

Any updates on the recipe? Is the amount of cocoa powder to much? It would be nice if the original OP would pay attention to what they have posted and follow up on the questions!

SuzyQuteCakes Says... 30 Jul 2011 , 11:03pm

So I tried this recipe with the following modifications: I used a scant 1/2 cup of cocoa (more like 1/4 plus 1/8 cup) I used 1/4 tsp of powdered espresso I used about 2 TBSP heavy cream The result was a really yummy mousse like filling that I paired with mini chocolate chips to fill the layers of a WASC Marble cake (found the recipe here and it is so yummy) There is a tangy quality to this buttercream, but it doesn't taste too much like cream cheese. I would refrigerate it as it is a very soft consistency and I do not think it would hold up as a icing. Wonderful as filling! Hope this helps!

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