This easy sour cream chocolate frosting recipe is a delicious way to change up traditional chocolate frosting. Learn how to make this delicious frosting!
I developed this chocolate sour cream frosting recipe to top my chocolate sour cream cake recipe. Sour cream on sour cream and chocolate on chocolate always are a good idea!
I much prefer this creamy, tangy chocolate frosting to chocolate buttercream frosting. The sour cream helps provide a creamy but not overly sweet frosting. If you are looking for a frosting recipe to pipe this is not it, this is a creamy smooth frosting.
Let's get to the recipe
Ingredients
For this frosting recipe you will need:
- Salted Butter. The butter will melt with the chocolate and give a richness and gloss to the frosting. If you only have unsalted butter on hand add a pinch of salt to help balance the sweetness of the frosting.
- Good Quality Chocolate. This and the sour cream are the base of the frosting, so use good quality chocolate. I use Callebaut Chocolate Callets and some Calleabut Milk Chocolate Callets. You can use chocolate chips but they are not my preferred choice.
- Pure Vanilla Extract. The vanilla helps enhance the chocolate flavor.
- Dutch Process Cocoa Powder. Adding a little bit of unsweetened cocoa powder adds more of an intense chocolate flavor. I much prefer using Dutch process cooca for the smoother, deeper chocolate flavor it provides.
- Full-Fat Sour Cream. This beautiful frosting has a delicious tang from the sour cream. My favorite sour cream is Good Culture Sour Cream.
- Confectioner's Sugar. You need to sift your powdered sugar to help prevent any lumps. You'll mix it in two batches to help prevent lumps.
You definitely don't need to use a stand mixer for this recipe but you can if you'd like!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Melt the chocolate and butter together, you can do this in a microwave safe bowl cooking in 30 second increments and stirring in between OR use a make shift double boiler by placing a small saucepan with a small amount of water over low heat and place a heat proof bowl on top of the pan so it sits on top and does not touch the water. Set aside the melted chocolate butter mixture to cool for ten minutes.
Add the sour cream, vanilla extract and cocoa powder and whisk to combine.
Scrape down the sides of the bowl to make sure all is combined, add in half of the sifted confectioners sugar.
Stir to combine, then add in the remaining sugar. Make sure you scrape down the sides of the bowl to ensure all is combined.
If you are looking for a thicker frosting then add one more tablespoon of confectioners sugar at a time until you reach your desired consistency.
Use immediately or store in an airtight container in the refrigerator for up to three days. When ready to use let sit at room temperature and re-mix to smooth the frosting out.
This frosting provides a thinner layer of frosting for a 9X13 size sheet cake but you can always press the 2X button to double the recipe. The frosting would also be a great frosting to use a butter knife to spread on top of cupcakes. If you are making a layer cake I would definitely double the recipe.
FAQ and Tips for Success
This frosting is not a great candidate for piping, it is more of a smooth, spreadable frosting. Use my chocolate buttercream frosting if you want to pipe-able frosting.
Due to the sour cream this frosting you should store this frosting in the refrigerator.
More frosting recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintSour Cream Chocolate Frosting
This easy sour cream chocolate frosting recipe is a delicious way to change up traditional chocolate frosting.
- Total Time: 10 Minutes
- Yield: Enough to Frost a 9X13 Cake
Ingredients
- 5 Tablespoons Salted Butter
- 170. grams (1 Cup) Good Quality Chocolate
- 5.3oz (⅔ Cup) Full-Fat Sour Cream
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Dutch Process Cocoa Powder
- 360 grams (3 Cups) Confectioner's Sugar, sifted
Instructions
- Melt the chocolate and butter together, you can do this in a microwave safe bowl cooking in 30 second increments and stirring in between OR use a makeshift double boiler by placing a small pot with a small amount of water over low medium heat and place a heat proof bowl on top of the pan so it sits on top and does not touch the water. Set aside to cool for ten minutes.
- Add the sour cream, vanilla extract and cocoa powder and mix to combine. Scrape down the sides of the bowl to make sure all is combined, add in half of the sifted confectioners sugar. Stir to combine, then add in the remaining sugar. Make sure you scrape down the sides of the bowl to ensure all is combined.
- Use immediately or store in an airtight container in the refrigerator for up to three days. When ready to use let sit at room temperature and re-mix to smooth the frosting out.
Equipment
- Prep Time: 10 Minutes
- Category: Dessert
- Method: Stir
- Cuisine: American
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