Chocolate Cream Cheese Icing

This image courtesy of Joseph DeLeo

This is the richest icing I know.  Use high-quality chocolate for best results.



Total Timeunder 30 minutes

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, high fiber, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Taste and Texturechocolatey, creamy


  • 6 oz unsweetened chocolate, chopped (175 g)
  • 4oz bittersweet chocolate, chopped (125 g)
  • 4 oz cream cheese, softened (125 g)
  • 2 cups confectioner's (icing) sugar (500 mL)
  • 1/4 cup milk, preferable whole (50 mL)
  • 1 1/2 tbsp unsalted butter, softened (22 mL)
  • 1 tsp vanilla extract (5 mL)


  1. In a heatproof bowl set over a saucepan of simmering water, melt unsweetened and bittersweet chocolate, stirring until smooth. Let cool slightly.

  2. In work bowl of a food processor fitted with metal blade, process cream cheese and melted chocolates for 10 seconds. Add confectioner's sugar and process for another 15 seconds. With motor running, add milk, butter, and vanilla through feed tube and process until smooth, about 45 seconds.

  3. Transfer to a bowl. If icing is too loose, chill in the refrigerator until firm enough to spread.


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