• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chocolate Recipes

    Published: Jul 22, 2022 by Paula Montenegro · Income from ads and affiliate links 15 Comments

    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 super delicious, this frosting is sweet but not cloying, develops an outer layer but is still 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

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

    While making my own 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) so it's super quick to put together.

    Table of Contents Hide
    Why it works
    Ingredients
    Easy steps
    Storing
    Kitchen notes
    Related recipes you might like:
    Easy Chocolate Sour Cream Frosting

    Why it works

    This recipe is everything we need in a good, solid frosting:

    • Comes together quickly - it takes minutes for this luscious frosting to be ready
    • Keeps well - not only as frosting in itself in the fridge, but it holds well and doesn't melt after the cake is frosted. So it's great for cakes that will be transported.
    • Can also be used as a filling - such a time saver, as you can see in our favorite Chocolate Layer Cake.
    • Uses simple ingredients - everyday staples and it accepts a few variations, which I explain later in this post.
    • No fancy equipment - a bowl and a whisk are all you need.
    Wire whisk with dollop of chocolate frosting, glass bowl with rest of mixture below

    Ingredients

    Simple, easily available ingredients are used in this 5-minute chocolate frosting.

    • Chocolate: use your favorite dark semisweet chocolate for this recipe. I love using 60% to 70% dark or semi-sweet chocolates like Ghirardelli Chocolate Dark Bar 60%,  Green & Black's dark chocolate 70%, and Ghirardelli 72% intense dark chocolate. 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: it adds a tangy undertone that complements very well the sweetness of the sugar and the astringency of the cocoa powder. But you can use cream cheese also.
    • 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. 
    Bowls with ingredients for chocolate frosting including vanilla, cocoa powder, and measuring cup with sour cream

    Easy steps

    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 use a stand mixer also, but for me, it's not worth the trouble.

    Collage showing glass bowl with a whisk containing melted chocolate and adding powdered sugar and cocoa

    After you melt the chocolate and butter together, add the powdered sugar and cocoa powder in 2 parts. It will make it easier to mix smoothly, as will sifting both ingredients.

    Glass bowl with whisk showing partially beaten chocolate frosting, and sour cream added to it

    It might look curdled and grainy before adding the sour cream, but it will smooth out and become a luscious mixture you'll want to eat directly from the bowl. Who says you can't, right?

    Making chocolate frosting process collage in glass bowl with metal whisk

    Storing

    • Refrigeration: this is the 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 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 temperature and whip it again. It usually comes back together easily.

    Kitchen notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Chocolate and cocoa powder: the brands I link to in the Ingredients list and recipe notes are my own favorites. 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.
    Close up of smooth shiny chocolate frosting on a wire whisk, rest of frosting in glass bowl below

    Related recipes you might like:

    • Double Chocolate Layer Cake
    • Chocolate Condensed Milk Cake
    • Best Chocolate Potato Cake
    • Best Ever 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
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Removing a piece of filled and frosted chocolate cake on a white cake stand and background

    Easy Chocolate Sour Cream Frosting

    ★★★★★

    5 from 9 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

    • 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 chocolate for this recipe. I love using 60% to 70% dark or semi-sweet chocolates like Ghirardelli Chocolate Dark Bar 60%,  Green & Black's dark chocolate 70%, and Ghirardelli 72% intense dark chocolate. 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).
    • 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

    More Chocolate Recipes

    • Chocolate Cherry Dump Cake
    • Chocolate Kahlua Cake
    • Peanut Butter Bread
    • Walnut Brownie Recipe

    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

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 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
    2. 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

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    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.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes