This chocolate frosting is pure decadence. It produces such a thick, delicious, spreadable frosting, it almost seems like magic.
You’ll have fun making swirls or stripes or whatever whimsical patterns your spoon or spatula leads you to!
I used this frosting to make this Sour Cream Chocolate Cake, but you could use it to frost a layer cake, a batch of cupcakes, or any baked good that would do well with some chocolate frosting.
Bake a Cake for This Chocolate Frosting Recipe!
Tips for Easy Chocolate Frosting
For a smooth and glossy frosting, let the melted chocolate cool before stirring it into the sour cream.
Be sure to let the sour cream sit out for 20 minutes first to get to room temperature. The chocolate will harden into small flakes if the sour cream is straight from the fridge.
The Best Chocolate to Use for Frosting
You can use either chips or chopped chocolate. Chopped chocolate will give the smoothest results because chocolate chips have a non-melting coating that helps them keep their shape. But chocolate chips are a convenient option and totally fine to use for this frosting. Whatever you have in your pantry is always the best option!
Sour Cream vs. Butter for Frosting
Sour cream makes this an easy and quick frosting with minimal beating. There's no need to wait for butter to soften, and the sour cream adds a smooth and creamy texture. However, remember that sour cream is, well, tangy. So, this frosting will be too!
If you're looking for more of a fluffier chocolate buttercream, try our Chocolate Swiss Meringue Buttercream or the frosting from our Double Chocolate Cupcakes recipe.
Other Favorite Frostings for Cake!
- Cream Cheese Frosting
- Easy Vanilla Buttercream Frosting
- Strawberry Buttercream Frosting
- Vegan Chocolate Frosting
- Seven-Minute Frosting
Easy Chocolate Frosting
The sour cream makes this frosting rich, glossy, and tangy. If you prefer a less tangy frosting, try our easy Vegan Chocolate Frosting, or the frosting from our Double Chocolate Cupcakes.
8 ounces (227g) semisweet chocolate, coarsely chopped
1 cup (225g) sour cream, left at room temperature for 20 minutes
3/4 cup (95g) powdered sugar, sifted into a bowl
1 teaspoon vanilla extract
Melt the chocolate:
Put the 8 ounces of semisweet chocolate in a heatproof bowl and set over a saucepan of hot, but not boiling, water. The bowl should not touch the water.
Let the chocolate melt, stirring occasionally with a silicone spatula. Remove the bowl from the heat and wipe the bottom dry. Cool, stirring often, for 5 minutes.
Add the sour cream:
Gradually, add the room temperature sour cream a little bit at a time, stirring well with the rubber spatula.
Add the powdered sugar, then the vanilla and salt:
Add the powdered sugar gradually. Then, add the vanilla and the salt. Stir until the mixture is smooth and thickened.
Use the frosting right away to frost a cake or batch of cupcakes. Leftovers will keep in an airtight container in the fridge for several days.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 19g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|