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This sour cream chocolate frosting is my go-to chocolate frosting. It’s perfect in every way, fluffy, light, creamy and the best chocolate flavor. Top your favorite cake with my most favorite chocolate frosting recipe!
I remember the first time I tasted this chocolate frosting. I was hooked. I am a bit of a frosting snob, and even more, if it’s chocolate. This sour cream chocolate frosting is everything I LOVE when it comes to chocolate frostings.
It’s not super-duper sweet, as you will use semi-sweet chocolate, and the sour cream adds to that “bittersweet” taste. The consistency is perfect. It’s super smooth and creamy, and frosts beautifully.
Refrigerating Chocolate Sour Cream Frosting
Some people are apprehensive about using cream cheese or sour cream in frostings, because of the need to store in the fridge. There are some who will say that the ratio of the sugar to sour cream can stabilize the frosting, and it won’t need to be refrigerated. If you talk to someone that specializes in food safety they will tell you that simply isn’t true.
I always make sure to make this frosting right before I frost the cake though. Because if you place the bowl of frosting in the fridge until later, it will harden, and you’ll have to mix it all over again, and you may even have to thin it out some.
But once you frost the cake, you can leave it to sit on the counter for an hour or two, but any longer than that, you need to place it in the fridge. The cake will be good for about 5-7 days if refrigerated.
The first time I ever used this recipe, I made this Sauerkraut Chocolate Cake. Before you say “ew!” I promise you this cake is in one word exceptional. It’s dense and fudgy, and the frosting just takes it over the top!
Ingredients in Sour Cream Chocolate Frosting:
- semi-sweet chocolate chips or squares
- butter
- sour cream
- vanilla
- salt
- powdered sugar
You’ll find the complete printable recipe at the bottom of this post.
It starts off much like a chocolate ganache does. Warming the chocolate and the butter on the stovetop until it is melted and smooth.
Cool slightly and add the melted chocolate to your mixing bowl. Mix in the sour cream, vanilla, and salt.
You will gradually add in the confectioners’ sugar until it is your desired consistency.
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This chocolate frosting recipe makes a generous amount. I like a thick layer of frosting on my layer cakes. If you prefer to have less frosting, or if you plan to frost a 9×13 cake, simply cut the recipe in half.
If you love creative and different cakes and frostings -you have come to the right place, my friend! While I have you here, would you mind if I share a few of my favorites?
Best Frostings from An Affair from the Heart:
- Whipped Cream Frosting
- Chocolate Pudding Frosting
- Coconut Cream Cheese Whipped Cream Frosting
- White Chocolate Cream Cheese Frosting
- Bubblegum Butter Cream
- Coffee Buttercream
- Strawberry Frosting
- Pink Lemonade Frosting
- Cream Cheese Frosting
What kind of cake will you frost first? This Sour Cream Chocolate Frosting would be fantastic on any of them! Or even just a spoon! (wink). 
4.31 from 33 votes
Print Recipe
The BEST Sour Cream Chocolate Frosting Recipe
This sour cream chocolate frosting is my go-to chocolate frosting. It's perfect in every way, fluffy, light, creamy and the best chocolate flavor. Top your favorite cake with my most favorite chocolate frosting recipe!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Frosting
Cuisine: American
Keyword: BEST Chocolate Frosting, bittersweet frosting, fluffy frosting, how do you make chocolate frosting with sour cream? Do you have to refrigerate sour cream frosting?, sour cream chocolate frosting
Calories: 317kcal
Author: Michaela Kenkel
Ingredients
- 12 oz. semi-sweet chocolate chips or squares
- 8 Tablespoons butter
- 1 cup sour cream
- 2 teaspoons vanilla
- ½ teaspoon salt
- 5 cups confectioners sugar may need a little more or a little less
Instructions
In a saucepan, melt the chocolate with butter on low heat, whisking until smooth.
Cool slightly, remove from heat and pour into a mixing bowl.
Mix in the sour cream, vanilla, and salt.
Gradually add the sugar, about 1 cup at a time, until frosting is desired consistency. You may not need all 5 cups, you may need a little more.
Frost cake.
Notes
** This recipe makes a very generous amount of frosting. I like to have a thick layer on my cakes, and in between layers. If you make this cake in a 9x13 cut the frosting in half.
*** Store frosted cake in the refrigerator, covered, for up to 7 days.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 49g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 119mg | Fiber: 1g | Sugar: 46g
This recipe was originally posted in April of 2016 and was updated in March of 2020 to improve user experience.
