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Chocolate Sour Cream Frosting

Yellow Cake With Fresh Strawberry Filling, Chocolate Sour Cream Frosting, and Strawberries
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Makes 5 cups| Hands-On Time: | Total Time:



  1. Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
  2. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.
By May, 2011

Nutritional Information

  • Per ServingServing Size: 1/12 of recipe
  • Calories 489Calories From Fat 296
  • Fat 33g
  • Sat Fat 21g
  • Cholesterol 70mg
  • Sodium 18mg
  • Protein 3g
  • Carbohydrate 49g
  • Sugar 46g
  • Fiber 0g
  • Iron 1mg
  • Calcium 17mg
What does this mean? See Nutrition 101 .

Quick Tip

KitchenAid 5-Quart Artisan Stand Mixer
The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.