Chocolate Sour Cream Frosting (5 minutes!)

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.

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.

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. 

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.

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.

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?

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.