Creamy Chocolate Sour Cream Frosting
Rich! Light! “Creamy Chocolate Sour Cream Frosting is not just delicious, itis the best pick for frosting cupcakes and a chocolate cake.
Creamy Chocolate Sour Cream Frosting
What You will Love About This Chocolate Frosting
- Light and Creamy
- Unbeatable Chocolate Homemade Flavor
- Best Frosting for a chocolate cake or chocolate cupcakes.
- Spreads Easily
What is the Difference Between Frosting and Icing? Frosting
Usually made with butter, confectioners, sugar and flavor, frosting is thick and whipped.
Icing
Icing is a thin glossy coating.
When To Use Chocolate Sour Cream Frosting
- Birthday Cakes (Chocolate Birthday Cake)
- Cupcakes
- Donut Filling
- Pastry Filling
- Sprinkles and Frosting Butter Board
- Pastry Filling
Can You Substitute Yogurt for Sour Cream InChocolate Sour Cream Frosting?
Absolutely! Simply exchange using recipe ingredient values.
Creamy Chocolate Sour Cream Frosting Recipe
Ingredients
- 6 ounces semisweet chocolate, chopped
- 1 cup butter, unsalted and room temperature
- 3 cups powdered sugar, sifted 2X
- 1 pinch salt
- 1 teaspoon
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- 1/2 cup sour cream
Directions
Melt the chocolate in a double boiler or the microwave. Stir the chocolate until smooth. Cool but keep melted.
Add the butter into a mixing bowl and beat at medium speed until smooth and pale. Mix in the vanilla. Gradually add the powdered sugar and salt until smooth.
Using a rubber spatula or mixer, fold the sour cream into the cool melted chocolate.
Store the creamy sour cream chocolate frosting in an airtight container until ready to frost!
Chocolate Frosting Notes
- If you stored the Creamy Sour Cream Chocolate Frosting in the refrigerator before frosting or filling, mix at medium speed to soften for spreading.
- Sour cream frosting should be kept cool.
- Store chocolate sour cream frosting in the refrigerator up to five days.
Creamy Chocolate Sour Cream Frosting
Ingredients
- 6 ounces semisweet chocolate chopped
- 1 cup butter unsalted and room temperature
- 3 cups powdered sugar sifted 2X
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Melt the chocolate in a double boiler or the microwave. Stir the chocolate until smooth. Set aside.
- Add the butter into a mixing bowl and beat at medium speed until smooth and pale. Mix in the vanilla. Gradually add the powdered sugar and salt until smooth.
- Continue to mix at low speed to fold the sour cream into the cool melted chocolate.
- Store in an airtight container in the refrigerator until ready to frost.
Notes
Nutrition
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