Name: Sour Cream Chocolate Frosting
Ingredients: 1 cup semisweet chocolate chips; 4 tablespoons butter; ½ cup sour cream; 1 teaspoon vanilla extract; ¼ teaspoon salt; 2 ¾ cups confectioners' sugar

Sour cream brings the tangy to this quick and easy chocolate frosting recipe.

Sour Cream Chocolate Frosting

chocolate chips

butter

sour cream

vanilla extract

salt

confectioners' sugar

Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.


This was a great recipe basis. However, I like chocolate frosting to be SUPER chocolatey and not very sugary at all. So I used much less sugar (to taste) and melted two oz. unsweetened chocolate with a handful of semisweet chips and a tab of butter. I then added this to the frosting, making it dreamily rich and intense. To bring out the chocolate flavor even more, I stirred some instant coffee with a bit of water (one could also mix it with the extract) and added to taste. The result: sinfully rich and uber chocolatey frosting that holds its shape and is perfect on Chocolate-Zucchini Cupcakes (also on this site). It couldn't get any better.

Delicious and super easy to make. Like other reviewers I only needed about half the recommended amount of powdered suger to achieve the right consistancy. You should also know that the frosting is extremely sweet, so go easy with it. In addition, be sure to sift the sugar so you don't end up with lumpy frosting.

Great frosting!! I made it on the spur of the moment and had to substitute cocoa powder for the chocolate chips by using 6 TBSP. of cocoa and 1/2 cup of butter and half the powdered sugar and it turned out great. Just enough to frost a 9x13 cake.

This is the best Chocolate Frosting I've ever had and very easy to make. The sour cream is a great addition and greatly improves the taste. I got rave reviews from my family. Goes great with One Bowl Chocolate Cake III! Will make again!

Had a box (yeah I said box) of  yellow cake mix that needed to be used up.  I decided to make cupcakes and I wanted a quick, easy, not too sweet chocolate frosting for them.  I did cut back on the powdered sugar a bit as a personal preference.  While this didn't have a very deep chocolate flavor it was certainly quick and easy.  I would make this one again.  Thank you for the recipe Mary Beth.

This is a deliciously rich frosting.  I made a Pirate Ship cake for my son't 4th Birthday party.  I used this frosting on it.  I did double the recipe and had just enough.  Everyone enjoyed the frosting....some even asked for the recipe.  I love the bit of tang the sourcream gives it.  Thanks Mary Beth....this will be used over and over, I am sure!

Smooth and tasty!  I added 1 tablespoon of cocoa and also 1/2 cup whipped cream cheese and reduced the sugar to two cups.  An earlier review mentioned adding a bit of instant coffee which made this the best I've ever made.  Thank you!  I plan on playing with this recipe with different levels of cocoa and dark chocolate.  I plan to spread a thin layer of my raspberry freezer jam to the center of my next cake.....OMG!!!

Nice creamy chocolatey frosting. I used milk chocolate chips and only a cup of powdered sugar and frosted a devil's food cake. I think I'll use dark chocolate next time for more flavor.

This is a terrific recipe! It was a huge hit with my family and friends that tried it! Excellent flavor, texture and spreadability! It even smells great! I am making another cake (1 week later) for another birthday party and this frosting was specifically requested!

I'm not a big fan of this one. Can't quite put my finger on it - is it that I prefer frosting with more butter or is it less sugar? (essentially the same difference) I ended up playing with this quite a bit until I was reasonably satisifed with it both in terms of texture as well as consistency. There are SO many great chocolate frostings on this site - unfortunately this was not one of them for me.

Sour Cream Chocolate Frosting

Servings: 2

Cost: $11.04 /serving

Author : Mary Beth Guba

Ingredients

Instructions

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