Chocolate Sour Cream Frosting

I’ve been looking for a chocolate frosting that isn’t overly sweet but can deliver the fudgy richness that I crave.  After much experimentation, I think I’ve landed on one that fits the bill!  I’m excited to share this recipe for Chocolate Sour Cream Frosting with you.

Although this recipe does include butter, it’s not exactly like a buttercream frosting, as you’ll be melting the butter with the chocolate before beginning to whip everything together.  The addition of sour cream adds a tanginess to the frosting which helps to offset the sweetness from the icing sugar.

You’ll start with melting some butter and chocolate, (I prefer dark chocolate), together over low heat in a small saucepan.  Make sure to keep the heat low, so your chocolate and butter won’t burn.  After it’s melted and the butter and chocolate are smooth and shiny, you’ll pour it into a bowl to cool. You’ll then add the sour cream, vanilla, and just a touch of salt.  The last step is to gradually beat in the icing sugar.

The great thing about this frosting is that you can use an electric mixer, or choose to beat it by hand, which is what I often do. It comes together in a minutes.

This frosting is at its best when used on the day it’s made; however, if you wish to make it ahead, you can refrigerate it for up to 3 days.  Make sure you remove it from the fridge a few hours before you want to use it, so it can come back to a spreadable consistency.  In a pinch, I’ve popped it into the microwave for 30 seconds on medium power to help loosen it up.

This recipe will make about 2 cups of frosting, which is enough for 12 – 15 cupcakes or a single layer cake.  The recipe is also easily doubled if you are making a layered cake.

Try this Chocolate Sour Cream Frosting with my Chocolate and Banana Cupcakes for the perfect pairing!

If you’d like to switch it up, try my Biscoff Cream Cheese Frosting for a change. It also goes great with the banana cupcakes!

Julianne’s Notes

Does it matter what chocolate I use?

The type of chocolate you use is entirely up to you.  I prefer to use dark chocolate for its density of flavour, but you may prefer something lighter, like milk or semisweet.  The only thing I will say, is that you should choose a chocolate that you love to eat right out of the package.  It all starts with good ingredients.

Also, if you are using chocolate with a higher sugar content, such as milk chocolate, you may wish to adjust the amount of icing sugar you use to balance out the sweetness.

Why am I adding salt to the frosting?  I thought it was supposed to be sweet?

It does seem a bit strange to add salt to sweet things, doesn’t it? In this case, we are using a small pinch of salt to help enhance the chocolate flavour and to reduce any bitterness.  It’s a bit of flavour magic, I would say!

Does this frosting harden or firm up?

The frosting does harden ever so slightly.  I would liken it to the consistency of very soft fudge. 

If you make this recipe, I’d love to see it! Share it on Instagram: #bakersbookshelf