Chocolate Sour Cream Frosting
Tangy and creamy easy chocolate sour cream frosting made with all cocoa powder for deep chocolate flavor, a smooth and creamy texture, and the perfect flavor balance for cakes, cupcakes, brownies, and more.
Equipment
- Handheld or stand mixer
- Large bowl
- Measuring cups or kitchen scale
Ingredients
Sour Cream Chocolate Frosting
- 8 tablespoons (113 grams) salted butter, room temperature add ⅛ teaspoon of salt if not using salted butter
- ⅔ cup (66 grams) unsweetened natural cocoa powder sifted
- 2 teaspoons vanilla extract
- ½ cup (122 grams) sour cream, cold, full fat
- 2 cups plus 2 tablespoons (270 grams) powdered sugar sifted
Instructions
- Using a mixer on low speed and then increase to medium, beat the butter and cocoa powder together in a large bowl until smooth and fully combined, it will look like a thick paste.
- Add the sour cream, vanilla extract and a pinch of salt, and mix until well incorporated. Gradually add the powdered sugar, mixing on low speed as you go.
- Then continue adding the remaining powdered sugar. Beat on medium high for 1–2 minutes, until the frosting is light, fluffy, and spreadable, beating long enough also ensures the powdered sugar dissolves.
- Taste and adjust, if you prefer it a little sweeter, add a tablespoon more powdered sugar at a time, if it needs to be thinner add a little milk or sour cream, one teaspoon at a time.
- Vanilla extract and salt help bring out the flavor in frosting. If your frosting tastes flat, it may need a little more salt or vanilla. Add a small amount at a time, mix, and taste until the flavor feels balanced.
- See notes about troubleshooting consistency
Notes
How to adjust frosting consistency
To thicken: Add powdered sugar a few tablespoons at a time and mix on low. For a less sweet option, add sifted cocoa powder slowly to thicken and deepen the chocolate flavor. To thin: Add milk or heavy cream 1 teaspoon at a time and mix until smooth. To make it fluffier: Beat on medium-high to high speed for a few minutes once everything is incorporated. For piping: Keep the frosting thick and sturdy so it holds its shape. For spreading: Add a tiny bit more sour cream if needed for a softer, smoother texture. How to Store Room temperature: If you are using the frosting the same day, it can sit at room temperature for up to 4 hours, keep it covered and away from heat. Refrigerator: Store the frosting in an airtight container in the refrigerator for up to one week. Before using it, let it sit at room temperature until softened, then mix it again with a mixer until smooth and fluffy. Freezer: You can freeze it in an airtight container for up to 1 month. Thaw it overnight in the refrigerator, then let it soften at room temperature. Before using, beat it with a mixer to bring back the smooth, fluffy texture. Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.