White Chocolate Sour Cream Frosting

White Chocolate Sour Cream Frosting

Cara 0

"A simple and easy frosting to do when you have a bunch of cupcakes to decorate or when you have children over for a party and you like them to decorate their cupcakes themselves. "


10 m servings 159 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Melt the white chocolate in a heatproof bowl set on top of a saucepan filled with two inches of simmering water. Stir occasionally, and remove from the heat before it is completely melted. Stir until smooth. Allow to cool until almost starting to set, then stir in sour cream. It is now ready to use. For a fluffier frosting, allow to cool completely then beat with an electric mixer.
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Your rating



  1. 22 Ratings


This icing gets a 5 for ease and taste. I melted the chocolate in the microwave and once melted added the sour cream- SO EASY!! Love this recipe.

Gorgeous, very tasty. I used belgian white chocolate....quite sweet and waited for chocolate to cool in a cold water bath then electric whisked the sour cream in. It goes very stiff due to the c...

I must have missed something. Sour cream and white chocolate and nothing else? I won't be making this one again. I thought I followed the recipe to the "T" but the instant I added the sour crea...

It went really well with Aini's Strawberry Cupcakes. I used about 150 grams of white Fazer baking chocolate, and a bit less than 100 grams of Creme Fraiche. To speed cooling, I floated the glass...

In baking and cooking, when you are attempting to combine warmed melted solids with cool non-solids (or cool non-solids that will become solid when mixed with warmed non-solids), and you would l...

This did not get thick enough, which made me sad because the taste was really good and would have went well with my chocolate cake with raspberry filling :(

This recipe was great - really tasty and easy - I added icing sugar to make it thicker - I found it kind of runny and it kept sliding off the cake, but all in all really good!

Used good quality white chocolate, melted in the microwave. Put sour cream in a larger bowl and used electric beaters to whip for half a minute then slowly drizzled in the cooled chocolate. No...

This was super easy and totally fabulous. Abolutely no need to add any powered sugar to this one.