Favorite Chocolate Frosting

This is my Go-To Favorite Chocolate Frosting

Favorite Chocolate FrostingUpdated!  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.

Favorite Frosting

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.


Favorite Chocolate Frosting
Prep time
Cook time
Total time
This is one of my favorite chocolate frostings. It become firm when refrigerated, so make sure you bring your cake to room temperature before cutting. Also, make sure all ingredients are at room temperature.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 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
  1. Melt both chocolates in microwave or double boiler. Set aside to cool for about 30 minutes.
  2. Beat the butter until creamy. Stir in the cocoa power and a cup of the powdered sugar.
  3. Add the cooled melted chocolate. Scrape sides of bowl and beat well.
  4. Add remaining powdered sugar, then add milk, vanilla and salt, beating and scraping creamy and smooth.
Make sure ingredients aren't too cool.

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  1. Jennifer says

    Hi. I’m going to make Shirley Corriher’s Magnificent Moist Golden Cake for Easter (decorated with yellow peeps to look like a sunflower.) And want to frost it with chocolate frosting. Do you think this recipe would be a good choice for that? I am going to make either 2 or 3 nine inch layers… Would I need to double the recipe?

  2. says

    Hi Jennifer, this is a great frosting for that cake! I hope you like it. Email me and let me know, because this is one of my favorites. It makes a lot of frosting and you *should* have enough for that size cake.

    Just remember to keep you ingredients at room temperature. If you had cool butter to the chocolate mixture, the chocolate might lump up a little bit.

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