This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Make This Chocolate Frosting
Frosting has always intrigued me. Maybe it’s because, growing up, I didn’t realize all the different types of homemade frosting recipes that exist. Once I started researching and became inspired, I was hooked. There are so many variations and little changes that can make a big impact on the outcome of a frosting: the ratio of butter, milk, cream cheese, etc.
The right frosting can make any cake become an occasion in and of itself, and this one does just that.
This chocolate frosting is silky from the cream cheese, balanced with the sour cream, and perfectly chocolate with the addition of two types of chocolate flavoring. And since it’s so easy to make, there’s no reason to buy anything packaged from the store! You may want to make extra just to enjoy yourself!
What really makes this chocolate frosting stand out is its unbeatable balance of richness and lightness, thanks to the combination of sour cream and cream cheese. It’s also silky smooth without being overly sweet or heavy. Unlike traditional buttercream or ganache-based recipes, this version has a subtle tang that makes the chocolate flavor even better and keeps every bite feeling light. It spreads beautifully and holds its shape without getting crusty or dense, making it the go-to frosting to use.
Chocolate Frosting Ingredients
You only need 7 simple ingredients to put together this frosting, with two adding chocolate flavor:
- Butter – Adds richness and helps to make sure the frosting is super silky and spreadable.
- Cream cheese – Adds tanginess to the frosting, cutting the sweetness of the sugar.
- Dutch‑process cocoa powder – Deep chocolate flavor!
- Bittersweet chocolate – Melted and added for an extra amount of rich chocolate.
- Powdered sugar – Sweetens and helps the frosting come together beautifully.
- Sour cream – Lighter than heavy cream, plus a little tang to balance the sweetness.
- Kosher salt – Enhances the flavor of the chocolate.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chocolate Frosting
There are 3 simple steps to make this recipe:
Cream the base – Beat the butter and cream cheese together until light, fluffy, and fully combined. Make sure to scrape the bowl so everything’s mixed together well.
Mix in the dry and dairy – Add the cocoa powder and powdered sugar, mixing until fully incorporated and smooth. Stir in the sour cream until the texture is silky and even with no streaks!
Mix in the chocolate – With the mixer on low, pour in the slightly cooled melted bittersweet chocolate and mix until everything’s combined and smooth.
Use immediately for the softest texture, or chill briefly if you want a firmer finish for piping or a rustic finish on a cake.
How to Frost a Cake
Once your cake and frosting are ready, it’s time to frost!
- I always start with a crumb coat, which is a thin coating of frosting that seals the cake and allows for some crumbs. After applying the crumb coating, chill the cake to harden the frosting.
- To give a layer cake an extra delicious touch, you can add anything (or nothing) in between the layers: jam, sprinkles, peanut butter, caramel, nuts, or simply frosting.
- Finish the cake with the remainder of the frosting, spread rusticly or elegantly.
Serving
Once mixed together, the frosting is ready to use. If you want it to be a bit firmer, simply place it in the fridge for 10-15 minutes. It’s especially great spread on a layered chocolate cake, piped or spread on top of cupcakes, or used as a fruit dip.
Storage
- Refrigerate: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature and whisk briefly to get it fluffly again before using.
- Freeze: Yes, you can! Keep it in a sealed container for up to 2 months. Let thaw in the fridge overnight, then bring to room temperature and beat until smooth.
- Revive: If the frosting separates or becomes grainy after chilling, warm it gently (just a few seconds), then whip again for that perfect creamy texture.
More Dessert Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chocolate Frosting
Ingredients
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- 8 oz cream cheese room temperature
- ¼ cup Dutch-process cocoa powder sifted
- 2 ½ – 3 cups sifted powdered sugar (2 ½ cups for less sweet and 3 cups for sweeter)
- 1 cup sour cream
- 9 oz bittersweet chocolate melted and cooled slightly
- ½ tsp kosher salt
Instructions
- Cream the base: Beat butter and cream cheese until light and fluffy, making sure to scrape down the sides of the mixing bowl.12 tbsp (1 ½ sticks) unsalted butter, 8 oz cream cheese
- Mix: Add cocoa, powdered sugar, and salt. Mix to incorporate completely. Then, mix in the sour cream until no ribbons of cream remain.¼ cup Dutch-process cocoa powder, 2 ½ – 3 cups sifted powdered sugar (2 ½ cups for less sweet and 3 cups for sweeter), 1 cup sour cream, ½ tsp kosher salt
- Add the chocolate: With the mixer running on low speed, add the slightly cooled melted chocolate and mix until completely incorporated. As this frosting chills, it will become stiffen from the chocolate and butter, so I find it best to use it right away while soft or let it come to room temperature for best results.9 oz bittersweet chocolate
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I cannot stop eating this icing!!! It’s amazingly creamy and delicious. I made it for mt grandchildren with dye free sprinkles! Thanks Caleb!
Good but too heavy on cream cheese for chocolate cake for me
Love your idea of “starting with a crumb coat for icing a cake – a very thin layer of frosting that seals the cake”. Great idea! I’ll try your chocolate frosting recipe. Sounds yummy!
I was Sooo excited to read your Chocolate Icing Recipe! When my Mother passed away suddenly she never wrote down her “secret” recipe! So many of them left with her.
Thank you for bringing back some Chocolate Love to Me!!
Warm Regards,
Nancy Kaban OX
Nancy, it warms my heart to read your message. I hope this recipe lives up to the memory of your mothers frosting, I’m sure it was delicious!
K
I just discovered you, Kaleb. Great-Grandma would be proud… as I am!!!