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    Home » Recipes » Chocolate Recipes

    Published: Apr 11, 2023 by Paula Montenegro · Income from ads and affiliates

    Chocolate Sour Cream Frosting (5 minutes!)

    Jump to Recipe
    Close up of slice of chocolate frosted chocolate cake, image with text
    Whisk with chocolate frosting, close uo image with text

    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!

    Removing a piece of filled and frosted chocolate cake on a white cake stand and background.

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    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    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.

    Table of Contents Open
    Why this recipe works
    Ingredient list
    How to make an easy chocolate frosting
    Storing
    Kitchen notes
    Kitchen notes
    Related recipes you might like:
    Easy Chocolate Frosting

    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.
    Wire whisk with dollop of chocolate frosting, glass bowl with rest of mixture below.

    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.

    Bowls with ingredients for chocolate frosting including vanilla, cocoa powder, and measuring cup with sour cream.

    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.

    Sifting cocoa powder into a glass bowl on a white surface.

    Always sift cocoa powder and powdered sugar, as it can clump during storage.

    Grainy chocolate mixture lifted with a wire whisk from a glass bowl.

    The mixture may look grainy and curdled after mixing in the dry ingredients.

    Glass bowl with whipped chocolate frosting. Wire whisk inside.

    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.
    Shiny dollop of chocolate frosting on a wire whisk, bowl with more mixture below.

    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:

    • White and pink background and plate with eaten slice of double chocolate cake, silver fork
      Double Chocolate Layer Cake
    • Dripping iced chocolate cake squares on metal pan.
      Chocolate Condensed Milk Cake
    • Squares of chocolate potato cake on light blue surface, small white bowl in background
      Best Chocolate Potato Cake
    • Cake server with slice being pulled out of glazed chocolate bundt cake, white background.
      Chocolate Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    A piece of chocolate filled and frosted chocolate cake slice being removed from whole cake on a white cake stand. White background.

    Easy Chocolate Frosting

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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

    Units
    • 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

    1. 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. 
    2. Add sifted cocoa powder and powdered sugar in 2 parts and mix well until creamy.
    3. Add vanilla, salt, and other extracts if using.
    4. Add sour cream and mix very well. The final mixture should be creamy with no lumps. 
    5. Use directly as a frosting and/or filling. 
    6. 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.
    • Author: Paula Montenegro
    • 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

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Shiny dollop of chocolate frosting on a wire whisk, bowl with more mixture below.

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Jenine says

      February 15, 2023 at 8:32 pm

      Absolutely delicious and could not be easier! Thank you for sharing it!!

      ★★★★★

      Reply
    2. Matthew says

      January 16, 2021 at 6:44 pm

      Very Satisfying, easy to put together! A double recipe was just right for a 2-layer 9" cake.

      Reply
      • Paula Montenegro says

        January 16, 2021 at 7:58 pm

        Happy to know you liked it Matthew!

        Reply
    3. Laura says

      December 19, 2020 at 7:52 pm

      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 !!!

      ★★★★★

      Reply
      • Paula Montenegro says

        December 19, 2020 at 9:08 pm

        SO happy to hear this Laura! Love the idea of the coffee first. Have a great holiday week!

        Reply
    « Older Comments

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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