This is my Go-To Favorite Chocolate Frosting
Updated! I have a NEW favorite chocolate frosting. The old version (below) is good, but requires actual chocolate. This one is a cocoa based frosting, but the addition of heavy cream and sour cream makes it so much better. Here it is on a special chocolate cake called Double Fudge Fanciffill (I love that name). And you can see it again in the top picture which is a Hershey’s Perfectly Chocolate Cake.
New Favorite Chocolate Frosting
8 tablespoons of unsalted butter, softened
1 1/2 tablespoons of sour cream, room temperature
3 cups confectioners’ sugar, sift or aerate before using
3/4 cup natural style cocoa powder
1 tiny pinch of salt
1 teaspoon vanilla extract
4 to 6 tablespoons of heavy cream plus more as needed.
In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream. Beat with a hand-held mixer until thick. Continue adding remaining cream until you get a nice, smooth, spreading consistency. Spread over the cake.
- 2 oz unsweetened chocolate
- 2 oz semisweet chocolate, chopped
- 2 sticks (8 oz) unsalted or salted butter
- 1/4 cup unsweetened natural cocoa powder
- 4 cups sifted powdered sugar (3 1/2 cups unsifted) or about 1 pound
- 1/4 cup milk plus more if needed — can use buttermilk or half & half
- 2 teaspoons vanilla
- Pinch or two of salt if using unsalted butter
- Melt both chocolates in microwave or double boiler. Set aside to cool for about 30 minutes.
- Beat the butter until creamy. Stir in the cocoa power and a cup of the powdered sugar.
- Add the cooled melted chocolate. Scrape sides of bowl and beat well.
- Add remaining powdered sugar, then add milk, vanilla and salt, beating and scraping creamy and smooth.