Chocolate Sour Cream Frosting
A rich, spreadable chocolate frosting made by combining melted butter with sugar and cocoa, then tempering in a cream and sour cream mixture for a smooth, glossy finish. Ready to spread on cupcakes once cooled.
Servings: 24 servings
Ingredients
Ingredients
- 1/2 cup 113 g unsalted butter
- 1 1/2 cups 300 ggranulated sugar
- 1 1/4 cups 100 gunsweetened cocoa powder
- Pinchsalt
- 1 1/4 cups 297 mlheavy whipping cream
- 1/4 cup 61 gsour cream
- 2 teaspoonsvanilla extract
- 1 teaspooninstant coffee optional, see note
Instructions
Instructions
- Melt the ½ cup (113 g) unsalted butter in a large saucepan over medium heat.
- Add the 1 ½ cups (300 g) granulated sugar, 1 ¼ cups (100 g) unsweetened cocoa powder, and the pinch of salt to the melted butter; stir until combined. The mixture will be thick and grainy.
- In a large measuring cup, whisk together 1 ¼ cups (297 ml) heavy whipping cream, ¼ cup (61 g) sour cream, 2 teaspoons vanilla extract, and 1 teaspoon instant coffee (optional) until smooth.
- With the saucepan on low-to-medium heat, slowly pour the cream mixture into the saucepan while whisking continuously until the mixture is smooth and homogeneous.
- Cook over medium-low heat, whisking frequently, until the sugar has dissolved and the mixture is hot to the touch, about 4–8 minutes. Do not let it boil.
- Transfer the frosting to a bowl and let it cool at room temperature for 2–3 hours, until it is spreadable. To speed this, chill the bowl in the refrigerator and check periodically.
- If the frosting becomes too firm to spread after chilling, microwave it in 20-second intervals, stirring between intervals, until it reaches the desired consistency.
- Frost the tops of cupcakes with the chocolate sour cream frosting. Store any leftover frosting in the refrigerator and allow it to come to room temperature before serving.
Equipment
- Saucepan
- Whisk
- Measuring cup
- Bowl
- Refrigerator
- Microwave
Notes
Be sure to use only HEAVY whipping cream for the recipe to work.
To cool the frosting faster you can chill it.
The frosting will set solid as if it’s chilled, so let come to room temperature or microwave on 50% power in 15 second increments to thin.
If you want to add the instant coffee, it won’t make the icing taste like mocha, instead it deepens the chocolate flavor.
To cool the frosting faster you can chill it.
The frosting will set solid as if it’s chilled, so let come to room temperature or microwave on 50% power in 15 second increments to thin.
If you want to add the instant coffee, it won’t make the icing taste like mocha, instead it deepens the chocolate flavor.