This easy chocolate icing recipe is just what every cake and cupcake recipe needs. Melt chocolate and stir into sour cream along with powdered sugar – no mixer needed!
This chocolate frosting is pure decadence. It produces such a thick, delicious, spreadable glaze that it almost seems like magic.
You’ll have fun with swirls or stripes or whatever whimsical pattern your spoon or spatula takes you!
Bake a cake for this Chocolate Frosting Recipe!
- Chocolate Snack Cake
- Vanilla Buttermilk Pie
- Double Chocolate Cupcakes
- Gluten Free Vanilla Birthday Cake
- Chocolate Mint Cupcakes
Tips for easy chocolate icing
For a smooth and glossy glaze, allow the melted chocolate to cool before stirring into the sour cream.
Be sure to let the sour cream sit for 20 minutes first to reach room temperature. The chocolate will harden into small flakes when the sour cream comes straight out of the fridge.
The best chocolate for icing
You can use either chips or chopped chocolate. Chopped chocolate gives the smoothest results, as chocolate chips have a non-melting coating that helps them hold their shape. But chocolate chips are a handy option and are perfectly fine to use for this frosting. Whatever you have in your pantry is always the best option!
Sour cream vs butter for frosting
Sour cream makes this an easy and quick frosting with minimal whipping. No need to wait for the butter to soften, and the sour cream adds a smooth and creamy texture. Keep in mind, though, that sour cream is, well, tangy. So, this frosting will be too!
If you’re looking for a fluffier chocolate buttercream, try our Chocolate Swiss Meringue Buttercream or the frosting from our Double Chocolate Cupcakes recipe.
Other Favorite Frostings for Cakes!
- Cream Cheese Frosting
- Easy Vanilla Buttercream Frosting
- Strawberry Buttercream Frosting
- Vegan Chocolate Frosting
- Seven Minute Frosting
CONTINUE READING:
From the editors of Simply Recipes
Simple chocolate icing
The sour cream makes this frosting rich, shiny, and tangy. If you prefer a less tangy frosting, try our easy vegan chocolate frosting or the frosting from our double chocolate cupcakes.
ingredients
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8 ounces (227G) Dark chocolateroughly chopped
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1 cup (225G) sour creamLeave at room temperature for 20 minutes
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3/4 cup (95G) powdered sugarsifted into a bowl
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1 teaspoon vanilla extract
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prize Salt
method
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Melt chocolate:
Place the 8 ounces of semi-sweet chocolate in a heatproof bowl and set over a saucepan of hot but not boiling water. The bowl should not touch the water.
Melt the chocolate, stirring occasionally with a silicone spatula. Remove the bowl from the stove and wipe the bottom dry. Allow to cool for 5 minutes, stirring frequently.
How to melt chocolate chipsCONTINUE READING:
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Add the sour cream:
Gradually add the room temperature sour cream, stirring well with the rubber spatula.
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Add the powdered sugar, then the vanilla and salt:
Gradually add the powdered sugar. Then add the vanilla and salt. Stir until mixture is smooth and thickened.
Use the frosting immediately to glaze a cake or batch of cupcakes. Leftovers will keep in an airtight container in the fridge for several days.
| nutritional information (per serving) | |
|---|---|
| 160 | calories |
| 9g | Fat |
| 21g | carbohydrates |
| 1g | protein |
