Super easy and delicious, this easy chocolate frosting is sweet but not cloying, develops an outer layer but stays moist inside, has a great chocolate flavor, and comes together in minutes. It can be used as a filling too. A fantastic recipe!
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While making my birthday cake, I realized I hadn't yet shared my favorite, no-fail sour cream chocolate frosting. So here it is.
The 5-minute in the title is true because the butter is melted with the chocolate (just like in a one-bowl brownie recipe), and the rest of the ingredients are mixed in, so it's super quick to put together.
Why this recipe works
- Quick and easy to make: the frosting can be whipped up in just a few minutes.
- Long-lasting: it keeps well in the fridge and stays firm even after the cake has been frosted, making it ideal for transporting.
- It can be used as a filling: it doubles as a filling, saving time and effort, as seen in the popular Chocolate Layer Cake recipe.
- Uses simple ingredients: it's made with everyday staples, and there's room for customization.
- No fancy equipment is needed: just a bowl and a whisk.
Ingredient list
- Chocolate: use your favorite dark semisweet (or bittersweet) chocolate for this recipe. I love Ghirardelli Premium bittersweet chocolate bar, Green & Black's dark chocolate 70%, and Callebaut 54% chocolate wafers. The higher the percentage of cocoa, the less sweet the chocolate is.
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Sour cream: the regular full-fat type. It adds a tangy undertone that complements very well the sweetness of the sugar and the astringency of the cocoa powder.
- Powdered sugar: there's no substitution for it. Regular sugar doesn't work. Also called confectioners' sugar or icing sugar.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
See the recipe card towards the end of this post for quantities.
How to make an easy chocolate frosting
It's so simple and needs so little equipment that it has become my favorite frosting.
I use a hand whisk or the electric mixer if making larger quantities. You can also use a stand mixer, but I feel it's not worth the trouble.
Dry ingredients: besides sifting them, I recommend adding them in 2 parts so they're easier to integrate completely.
Always sift cocoa powder and powdered sugar, as it can clump during storage.
The mixture may look grainy and curdled after mixing in the dry ingredients.
But it smooths out after the sour cream is incorporated and becomes a luscious mixture you'll want to eat directly from the bowl. Who says you can't, right?
Vintage Kitchen tip: thick frostings that use powdered sugar tend to be quite sweet, so use bittersweet chocolate if you want a less sweeter one.
Storing
- Refrigerating: this is the most convenient way to store it as it keeps well for weeks in a tightly covered container. You'll have to let it stand at room temperature to soften a little. Whip it again before using it to achieve the best consistency.
- Freezing: you can freeze this chocolate frosting in a container with a lid. I like putting it in the refrigerator first the night before so it defrosts gradually. Then take it out, bring it to room temperature and whip it again. It usually comes back together easily.
Kitchen notes
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Chocolate and cocoa powder: my favorite brands are linked to in the Ingredients list and recipe notes. You can use your personal favorites, of course. Those are just a guide.
- Flavorings: feel free to add other extracts, such as coffee or almond. Or a tablespoon of your favorite liquor. Or even a dash of ground spices, like cinnamon.
- How to use it: fill and frost layer cakes (like we do for our double chocolate cake), use on top of sheet cakes or brownies. Wait until it's thick enough to pipe and use it on cupcakes.
Related recipes you might like:
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Easy Chocolate Frosting
Super easy and super delicious, this chocolate frosting is sweet but not cloying, develops an outer layer but is still moist inside, has a great flavor, and comes together in minutes. It can be used as a filling too. A fantastic recipe!
- Total Time: 5 minutes
- Yield: 2 cups
Ingredients
- ½ cup (115g) unsalted butter
- 3.5 oz (100g) semi-sweet chocolate, chopped
- 1 tablespoon unsweetened cocoa powder
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract or paste
- ½ cup (120g) regular sour cream, at room temperature
- Additional extracts, optional (I add coffee extract and sometimes pure almond extract)
- Pinch of sea salt, optional
Instructions
- Melt butter and chocolate (as for brownies) in the microwave (short 5-second spurts and mixing well each time) or on top of a saucepan with hot water being careful not to let it touch the bottom of the bowl.
- Add sifted cocoa powder and powdered sugar in 2 parts and mix well until creamy.
- Add vanilla, salt, and other extracts if using.
- Add sour cream and mix very well. The final mixture should be creamy with no lumps.
- Use directly as a frosting and/or filling.
- Keep refrigerated, covered.
Notes
- Chocolate: use your favorite dark semisweet (or bittersweet) chocolate for this recipe. I love Ghirardelli Premium bittersweet chocolate bar, Green & Black's dark chocolate 70%, and Callebaut 54% chocolate wafers. The higher the percentage
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Powdered sugar: there's no substitution for it. Regular sugar doesn't work. Also called confectioners' sugar or icing sugar.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- Refrigeration: this is the way to store it IMO as it keeps well for weeks in a tightly covered container. Whip it again before using it to achieve the best consistency.
- Freezing: you can freeze this chocolate frosting in a container that has a lid. I like to first put it in the refrigerator the night before so it defrosts gradually. Then take it out, bring it to room t° and whip it again. It usually comes back together easily.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Cakes
- Method: Melting + mixing
- Cuisine: American
Nutrition
- Serving Size: ⅛
- Calories: 310
- Sugar: 36.6 g
- Sodium: 31.8 mg
- Fat: 17.2 g
- Carbohydrates: 39.4 g
- Fiber: 1.1 g
- Protein: 2.1 g
- Cholesterol: 35.5 mg
Keywords: chocolate frosting
Jenine says
Absolutely delicious and could not be easier! Thank you for sharing it!!
★★★★★
Matthew says
Very Satisfying, easy to put together! A double recipe was just right for a 2-layer 9" cake.
Paula Montenegro says
Happy to know you liked it Matthew!
Laura says
This will forever be my "go to" chocolate frosting. It. Is. Amazing !!
My old recipe uses a lot of cocoa and it tastes like it. I have never been satisfied with it. I'll never go back now. 🙂
This is lush and has a real depth of flavor...a high end, ganache-y flavor. I use it on my chocolate cake that I first brush with a coffee simple syrup. That syrup and this frosting...wow !!!
★★★★★
Paula Montenegro says
SO happy to hear this Laura! Love the idea of the coffee first. Have a great holiday week!