Chocolate Sour Cream Frosting
This Chocolate Sour Cream Frosting is rich, tangy, and silky smooth—perfect for cakes, cupcakes, or even a spoonful straight from the bowl!
Servings: 8 servings
Ingredients
- 113 g unsalted butter softened
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- pinch salt
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee optional
Instructions
- Begin by gathering all your ingredients. Ensure the butter is softened to room temperature for easy mixing.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
- Sift in the unsweetened cocoa powder and add a pinch of salt. Mix on low speed until combined, then increase to medium speed to achieve a uniform mixture.
- Slowly pour in the heavy whipping cream and add the sour cream. Mix on low until incorporated, then whip on high speed for about 2-3 minutes until the frosting is light and fluffy.
- Stir in the vanilla extract and, if using, the instant coffee. Mix until well combined, ensuring the coffee is fully dissolved.
- Taste your frosting and adjust the sweetness or chocolate flavor if desired by adding more sugar or cocoa powder.
- Use the frosting to frost your favorite baked goods. Spread generously on cakes or cupcakes, or use it as a dip for fresh fruits.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Measuring Cups and Spoons
- Storage container
Notes
- If your frosting is too thick, add a splash of heavy cream and mix until you reach your desired consistency.
- Make the frosting a few days in advance and store in the refrigerator; re-whip before using for best texture.
- For a less sweet frosting, reduce sugar or add more cocoa powder while maintaining the sour cream ratio.