Description
This Chocolate Sour Cream Frosting combines rich cocoa flavor with a creamy texture. Easy to prepare, it’s perfect for cupcakes and cakes, adding a layer of indulgence that will impress any dessert lover.
Ingredients
Scale
- ½ cup (113g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- 1 ¼ cups (100g) unsweetened cocoa powder
- Pinch salt
- 1 ¼ cups (297ml) heavy whipping cream
- ¼ cup (61g) sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee
Instructions
- Melt the butter in a large saucepan over medium heat.
- Stir in the granulated sugar, cocoa powder, and a pinch of salt until thick and grainy.
- Whisk together the heavy cream, sour cream, vanilla extract, and optional instant coffee in a measuring cup.
- Slowly add the cream mixture to the saucepan, whisking until smooth.
- Cook over medium-low heat until the sugar has dissolved and the mixture is hot, about 4-8 minutes. Do not let it boil!
- Transfer the frosting to a bowl and let it cool for 2-3 hours until spreadable, or chill it to set faster.
- If the frosting becomes too hard to spread, microwave in 20-second intervals, stirring between, until desired consistency is reached.
- Spread frosting over cupcakes and store in the refrigerator; allow to reach room temperature before serving.
Notes
For a more intense chocolate flavor, use dark cocoa powder.
Instant coffee can enhance the chocolate but is optional—leave it out if you prefer.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg