Fudgy Chocolate Frosting with Sour Cream
This is my favorite chocolate frosting! Made with melted chocolate, cocoa powder and sour cream, it has the perfect balance of sweetness. It's great on cakes and cupcakes!
Servings: 2.5 cups
Calories: 779kcal
Ingredients
Chocolate Frosting
- 110 grams unsalted butter room temperature
- pinch kosher salt
- 113 grams confectioners' sugar
- 42 grams cocoa powder dutch processed
- 60 ml sour cream room temperature
- 85 grams dark chocolate chopped
Instructions
Make Frosting
- Melt your chocolate in a microwave, stirring every 10-15 seconds so it doesn't burn.85 grams dark chocolate
- In your stand mixer with the paddle attachment, beat the butter and confectioners’ sugar on low speed until well combined110 grams unsalted butter, 113 grams confectioners' sugar
- Turn the speed to high for 2-3 minutes until light and fluffy.
- Add in your cocoa powder and beat on low, then increase the speed to medium for 1-2 minutes.42 grams cocoa powder
- Add your sour cream, melted chocolate and salt and mix once more.pinch kosher salt, 60 ml sour cream
- Use your frosting and enjoy!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal Kosher Salt and not Morton salt, which is far too salty.
Cocoa Powder: I used dutch processed cocoa powder here but you can also use natural cocoa powder, but the frosting won't be as dark in color.
Sour Cream: I don't have a substitute for sour cream here.
Chocolate: I like using dark chocolate or semisweet chocolate here.
Amount of Frosting: this makes enough to generously frost a snack cake or 12 cupcakes. Double the recipe to frost a 2-layer cake or 18-24 cupcakes.
Storage: If not using right away, place in an airtight container in the fridge for up to 2 days. Let sit at room temperature for about an hour before using, you may also have to give it a mix before frosting any cakes or cupcakes!
Nutrition
Calories: 779kcal | Carbohydrates: 72g | Protein: 7g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 23mg | Potassium: 539mg | Fiber: 10g | Sugar: 53g | Vitamin A: 1258IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 6mg
