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Sour Cream Chocolate Frosting

When it comes to frosting buttercream has often been held as the gold standard. But, personally I enjoy the ever-so-slightly-sour taste that comes from using cream cheese or sour cream in a homemade frosting recipe. This version of sour cream chocolate frosting has that but is also anchored by a rich chocolate flavor that comes from both cocoa powder and melted chocolate in the mix.

Sour Cream Chocolate Frosting

To make this frosting you’ll need to combine all your ingredients together in a bowl and then using an electric mixer to combine them all. You can do it by hand but it will take longer and the results won’t be quite as airy.

Sour Cream Chocolate Frosting

If your frosting turns out a bit runny you can add some more powdered sugar. If it’s too stiff you can add some extra sour cream. How your powdered sugar has been stored can have an affect on the consistency of your frosting so it’s normal to have to make adjustments sometimes.

Sour Cream Chocolate Frosting

Slather this rich frosting cupcakes, cakes, or even on brownies for an extra decadent touch. It’s a snap to put together and has so much more flavor than store-bought frostings. Once you try this one you might never go back to tub frosting again.

Sour Cream Chocolate Frosting

Frosts 24 cupcakes

5m prep time

126 calories

5
Rated 5 out of 5
Rated by 2 reviewers

Allergens: Milk

Ingredients
  • 1/4 cup salted butter
  • 1 cup milk chocolate chips
  • 3/4 cup regular sour cream
  • 1/4 cup plus 2 teaspoons Dutch cocoa powder
  • 3 cups powdered sugar, plus extra for texture if needed
  • 1 teaspoon vanilla extract
Preparation
  1. Melt butter and chocolate chips together in a microwave safe bowl using 30-second intervals, stirring between each round. Pour this into a large mixing bowl and the add the rest of ingredients. Blend until creamy using an electric mixer. If frosting is too dry add a bit more sour cream. If it is too thin add a bit more powdered sugar.
  2. Use to frost 24 cupcakes, two 8” round cakes, or one 11”x13” sheet cake. Keep icing or iced cakes in refrigerator until ready to serve and do not leave out for more than 2 hours unrefrigerated.

Recipe adapted from Shugary Sweets.

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