Chocolate Sour Cream Frosting

Sour cream replaces butter in this chocolate frosting, giving it a tangy edge that cuts through the sweetness and pairs especially well with rich chocolate cakes. The melted unsweetened chocolate keeps the flavor deep and bittersweet rather than candy-sweet.

Beat the sour cream with the powdered sugar and vanilla first, before adding the chocolate. Getting the base smooth before the chocolate goes in prevents streaks and lumps. Make sure the melted chocolate has cooled slightly so it doesn’t seize up when it hits the cold sour cream.

This spreads easily at room temperature and covers a full 9 by 13 sheet cake generously. It sets up with a soft, fudgy texture that’s denser than buttercream but never stiff or crumbly.

Chef Tips

• Use good quality unsweetened chocolate like Ghirardelli. Since there’s no butter to mask flavor, the chocolate quality shows through clearly.
• Melt the chocolate gently in a double boiler or in 15-second microwave bursts. Burnt chocolate is bitter and gritty, and there’s no fixing it.
• If the frosting seems too thick, add a teaspoon of milk. Too thin, sift in a bit more powdered sugar.

Variations

• Add a tablespoon of strong brewed coffee or espresso to the sour cream for a mocha version.
• Swap unsweetened chocolate for dark chocolate and reduce the powdered sugar by half a cup for a less sweet, more sophisticated frosting.
• Stir in a pinch of cinnamon for a Mexican chocolate-inspired finish.