Sour Cream Chocolate Frosting

Sour Cream Chocolate Frosting

268 Reviews 29 Pics
Mary Beth Guba
Recipe by  Mary Beth Guba

“A tangy chocolate frosting.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. 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.

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Reviews (268)

Rate This Recipe
Renee
184

Renee

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.

MEEMEEBULUGA
125

MEEMEEBULUGA

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.

Lavender Lady
78

Lavender Lady

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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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