Chocolate Sour Cream Frosting is impressive in its taste and creaminess! This could be eaten by the spoonful as a dessert itself! That’s probably not a great idea, but on a cake, it’s perfect! I’ll admit, this is one type of icing I had never made until now, but I will be making it often as one of my favorites! My sister-in-law requested this frosting on Nana’s Butter and Egg Cake for her birthday. So, her wish was my command!
I start out by sifting the confectioner’s sugar and cocoa together into a bowl and setting it aside.
Cream the butter until light and fluffy using the whisk attachment.
Slowly combine butter and sugar mixture. It will appear dry. Add sour cream and vanilla. Start out by beating it on LOW, then increase it to HIGH for 2 minutes. Voila! Look at this! <3 <3
Since I made this a day ahead of time, I placed it in a covered glass container. It measured just under 4 cups of frosting.
Nana’s Butter and Egg Cake , a childhood favorite, was the lucky recipient of this delectable Chocolate Sour Cream Frosting .. I just slathered it on! Then, I licked the remnants of the bowl.
Chocolate Sour Cream Frosting
Ingredients
- 3/4 c butter, softened to room temperature
- 1/2 c cocoa
- 3 3/4 c confectioner's sugar
- 8 oz sour cream
- 2 t vanilla
Instructions
- Sift cocoa and confectioner's sugar together.
- Cream butter until light and fluffy.
- Slowly add sugar mixture to butter along with sour cream and vanilla on LOW speed until combined. Continue to beat on HIGH for 2 minutes.
- This can be ahead of time and stored in the refrigerator until ready to use. It makes about 4 cups of frosting.
- Frost cake and keep in the refrigerator, covered.
