The Best Chocolate Sour Cream Frosting Ever Recipes

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CHOCOLATE SOUR CREAM FROSTING



Chocolate Sour Cream Frosting image

Categories     Chocolate     Dairy     Dessert     Birthday     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 4

1 1/4 pounds fine-quality milk chocolate, finely chopped
10 ounces fine-quality semisweet chocolate, finely chopped
3 cups sour cream
2 teaspoons vanilla

Steps:

  • Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)

BEST CHOCOLATE FROSTING



Best Chocolate Frosting image

Best chocolate frosting recipe I've found!

Provided by Michelle Ann

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 5

½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups confectioners' sugar
⅓ cup milk
1 teaspoon vanilla extract

Steps:

  • Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g

THE BEST CHOCOLATE-SOUR CREAM FROSTING EVER!



The Best Chocolate-Sour Cream Frosting Ever! image

OH, SO YUMMY! My Mom used to make this very same frosting years and years ago. Always wondered if I'd ever find the recipe again. CHOCOLATE SOUR CREAM FROSTING Top off your favorite chocolate cake with this delicious frosting. Well worth the time and effort... but I have to give credit where it is due...this copy of the...

Provided by penny jordan

Categories     Other Desserts

Time 25m

Number Of Ingredients 4

2 c semisweet chocolate pieces, (1) 12-ounce package
1/2 c 1/2 cup butter
1 c 8-ounce carton sour cream
1 lb 4-1/2 to 5 cups - powdered sugar

Steps:

  • 1. Chocolate-Sour Cream Frosting *This frosts tops and sides of two 8 or 9-inch cake layers. **(Halve the recipe to frost the top of a 13x9x2-inch cake.)
  • 2. In a large saucepan, melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream.
  • 3. Gradually add powdered sugar, beating with an electric mixer until smooth. (Mixture may be slightly warm when powdered sugar is added.)
  • 4. Cover and store frosted cake in the refrigerator.

WORLD'S BEST CHOCOLATE SOUR CREAM CAKE



World's Best Chocolate Sour Cream Cake image

This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.

Provided by Lisa Lynn

Categories     Dessert

Time 55m

Yield 1 2layer cake

Number Of Ingredients 9

4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water)
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs

Steps:

  • Preheat oven to 345 degrees.
  • Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
  • Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
  • Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
  • Do not wait for a crust to form.
  • 35-38 minutes.
  • Cool, frost, enjoy!

SOUR CREAM CHOCOLATE FROSTING



Sour Cream Chocolate Frosting image

Provided by Susan Tollefson

Categories     Chocolate     Dessert     Sour Cream     Bon Appétit     Montana     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla
2 cups powdered sugar
2/3 cup (about) sour cream

Steps:

  • Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

SOUR CREAM CHOCOLATE FROSTING



Sour Cream Chocolate Frosting image

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

Provided by Mary Beth Guba

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 6

1 cup semisweet chocolate chips
4 tablespoons butter
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¾ cups confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 62 mg, Sugar 26 g

CHOCOLATE FROSTING



Chocolate Frosting image

Decadent indeed, this frosting is a chocolate lover's dream come true. Creme fraiche offsets some of the richness. Use it to frost vanilla cake (or chocolate if you're a chocoholic).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Yield Makes 7 1/2 cups (enough to frost one 8-inch layer cake)

Number Of Ingredients 7

12 ounces cream cheese, softened
1 1/2 sticks unsalted butter, softened
4 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
Salt
1 pound 2 ounces bittersweet chocolate, melted and slightly cooled
1 1/2 cups creme fraiche or sour cream

Steps:

  • Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in creme fraiche until well combined. If frosting doesn't seem firm enough, refrigerate for 10 minutes. Beat before using.

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Top Asked Questions

How to make chocolate sour cream frosting at home?
Learn How it Works... Melt milk chocolate chips in 1-quart saucepan over medium heat, stirring constantly, 2-3 minutes or until smooth. Place melted chocolate into bowl. Add sour cream and vanilla. Beat at medium speed, scraping bowl often, 1-2 minutes or until smooth and creamy.
How to make chocolate brownies with sour cream frosting?
Melt butter and chocolate in a bowl over hot water. Transfer mixture to large bowl, stir in sugar and essence then eggs, sifted flour and pecans. pour mixture into prepared pan and bake in preheated moderate oven for 30 minutes. Cool in pan. Turn brownies out and top with frosting. Refrigerate for a few hours before cutting.
What's the best way to make a sour cream cake?
Bake at 350 degrees for 45 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean. Set the cake aside to cool. Microwave the butter in a microwave safe bowl just until melted. Stir in the semi-sweet and unsweetened chocolate.
How long do you bake a chocolate sour cream cake?
Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water.

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