This chocolate sour cream frosting is rich, creamy, and perfectly balanced, with a tangy sweetness that elevates the deep chocolate flavor. It’s a foolproof recipe that adds so much flavor to cakes and cupcakes!
This sour cream chocolate frosting is the ultimate combination of creamy, tangy, and rich chocolate flavor! I use this recipe on my devil’s food cake, and it’s SO irresistibly good, one of the best frostings I’ve ever made.
Made with just a handful of simple ingredients, including premium bittersweet chocolate and sour cream, this frosting is perfectly balanced and sweet but not overpowering. It’s a nice change from chocolate buttercream because the sour cream creates an unbeatable balance of tanginess and sweetness while keeping the frosting light and fluffy.
It’s ideal for cakes, cupcakes, or any dessert with a luxurious chocolate topping.
Why You’ll Love This Recipe
- Perfectly Balanced: The tanginess of sour cream enhances the rich chocolate flavor without being overly sweet.
- Creamy and Smooth: Achieve a silky, spreadable texture with minimal effort.
- Quick and Easy: With just five ingredients, it comes together in under 15 minutes!
- Versatile: Works wonderfully on Devil’s Food Cake, cupcakes, brownies, or as a filling for a sheet cake.
Ingredient Notes
Vanilla Extract: Complements the chocolate and enhances the overall flavor.
Bittersweet Chocolate: For the best results, use high-quality chocolate bars, such as Ghirardelli or Valrhona, for a rich flavor.
Unsalted Butter: Adds creaminess and helps create a smooth texture. I like 100% grass-fed organic butter for the best flavor.
Powdered Sugar: Sift before adding to avoid lumps and ensure a velvety finish.
Sour Cream: The star ingredient! Sour cream gives the frosting a light tang and irresistible creamy consistency.
Recipe Tips and Variations
- Room Temperature Ingredients: Ensure all ingredients, especially sour cream, are at room temperature for the smoothest texture.
- Sift Powdered Sugar: This step is key to achieving a lump-free frosting.
- Chill Before Piping: If you’re using the frosting for piping, refrigerate it for about 10 minutes to firm up slightly.
- Flavor Boosts: Add a pinch of espresso powder for depth or a splash of almond extract for a nutty twist.
Frequently Asked Questions
Can I make sour cream chocolate frosting ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.
Does this frosting work for piping?
Absolutely! For best results, refrigerate the frosting briefly before piping to ensure it holds its shape.
Does this frosting work for piping?
Yes, freeze the frosting in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then whip it again to restore its creamy texture.
Sour cream chocolate frosting is a game-changer for anyone who loves rich, creamy, and perfectly balanced chocolate desserts.
Whether you’re frosting a classic layer cake or dressing up cupcakes, this frosting is easy to make and so GOOD!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!
want to save this?
Enter your email below and I’ll send it directly to your inbox!
Chocolate Sour Cream Frosting
Ingredients
- 8 ounces unsalted butter, organic is best
- 8 ounces bittersweet chocolate , we used two bittersweet Ghirardelli baking chocolate bar
- 2 1/2 cups powdered sugar
- 8 ounces sour cream
- 2 teaspoons vanilla extract
Instructions
- Melt the butter and chocolate together in a small sauce pan until chocolate is melted.
- Pour into an electric mixer with the whisk attachment on low speed.
- Add in the vanilla and powdered sugar and whisk. It will get really thick, but keep whisking. Make sure to scrape the bottom of the bowl, so you don’t have lumps of chocolate in your finished frosting.
- Add in the sour cream and continue to whisk until smooth. It might curdle, but whisk through the curdle to get a smooth texture.
- Use it to frost cakes or cupcakes!
Notes
- Choose Quality Chocolate: Your frosting flavor heavily depends on the chocolate you use. Opt for bittersweet chocolate bars over chocolate chips, as chips often contain stabilizers that can affect the texture.
- Room Temperature Ingredients: Bringing the sour cream to room temperature before mixing prevents the frosting from curdling and ensures a smooth texture.
- Sift Powdered Sugar: Sifting the powdered sugar is essential for achieving a lump-free, velvety frosting.
- Whisk Through Curdling: If the frosting looks curdled after adding the sour cream, don’t panic! Keep whisking, and the mixture will smooth out beautifully.
- Adjust Sweetness: If you prefer a sweeter frosting, add an extra 1/4 cup of powdered sugar, but remember that the tanginess from the sour cream balances the sweetness perfectly.
- Chill for Piping: If you plan to pipe the frosting, refrigerate it for 10-15 minutes to help it firm up slightly for better definition.
- Storage: This frosting can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and whip briefly before using.
