Truly the most perfect Chocolate Frosting Recipe I’ve ever made! See how glossy and perfect it is??? It’s the best, and you must try it!
This is a non-traditional frosting recipe. It’s warmed on the stove, and it has sour cream in it! There is no powdered sugar in this recipe (only granulated white sugar). It’s rich and delicious!
I love the look of the smooth and shiny frosting. It isn’t a frosting recipe that is meant to pipe on to cakes or cupcakes. Plan to spread it on and enjoy the smooth and shiny texture.
Turns out I’ve been messing around with cake and frosting recipes this week. Cake is awesome… especially on Tuesdays. You see, Tuesday is my Weigh-In Day for my weight loss challenge. So basically I get to weigh myself in the morning and then bake to my heart’s content (aka cheat big-time) in the afternoon. Then all is back to normal on Wednesday and into the following week. Does that sound like a good plan?? I figure you can’t be perfect 100% of the time. Otherwise, you set yourself up for failure.
So cheating by making a fabulous yellow cake with the best chocolate frosting is totally worth it.
This chocolate frosting used on this cake is AMAZING. It’s shiny and smooth and perfect, and it glides on just right. I’m not even that crazy about chocolate, but I am in love with this chocolate frosting recipe. It’s perfect for a two-layer cake, and it would frost about 36 cupcakes.
It’s important to note that it’s a very soft and slick frosting. The instructions given are to prepare the frosting and then chill it in the refrigerator until the consistency is just right. You don’t want to add it to your cake when it’s not quite thick enough or you might get a cake that is slipping and sliding!
Make yourself a cake today so you can try out this awesome chocolate frosting recipe. Enjoy!
Here are a few more chocolate frosting recipes you might like to try:
- Hershey’s Perfectly Chocolate Chocolate Frosting
- Chocolate Cream Cheese Frosting
- Sugar Free Chocolate Frosting
- Rich Chocolate Vegan Frosting
- Chocolate Buttercream Frosting
- Dark Chocolate Frosting
Chocolate Frosting
Ingredients
- 1/2 cup (1 stick) salted butter
- 1½ cups granulated white sugar
- 1¼ cups unsweetened cocoa powder
- 1¼ cups heavy whipping cream
- 1/4 cup full fat sour cream
- 1 teaspoon instant espresso powder
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, melt the butter. Whisk in the sugar and cocoa powder. In a separate bowl, whisk together the cream and the sour cream. Slowly add this to the pan, whisking it in until well combined and smooth. Mix in the espresso powder and heat until the sugar has dissolved. Remove from heat and stir in the vanilla.
- Let the icing sit at room temperature until it is a good consistency for icing your cake or cupcakes. To speed up the process, place it in the refrigerator. Keep an eye on it and take it out when it firms up enough to ice. If it gets too firm, you can always stick it in the microwave for a few seconds to soften it up again.
Notes
- *this recipe will make enough frosting for a two-layer cake, and MAYBE enough for a 3-layer cake. It will also be enough to frost about 36 cupcakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds yummy. Going to try pouring this warm over a pan of gooey brownies. Years ago, a friend gave me an Osterizer blender recipe made with hot milk that was a blend and pour. It was wonderful. Can’t find it, but this might be close. Thanks.
I had a hard time getting the icing to thicken up. I let it get to room temperature and I even put it in the fridge! But when I tried to frost the cake it would just slide off. It taste amazing though. Please help;)
I was able to get mine to a good consistency in the fridge, but you might try whipping it with an electric mixer.
This is gorgeous! Can I just have a spoon and eat it without the cake?
Looks like a keeper. Can’t wait to try this one.
Love chocolate recipes. Chocolate makes me happy
This is the shinest frosting I’ve ever seen! Can’t wait to try it.
Lori,
I’d eat all the frosting right out of the bowl. Isn’t cake just reason to have frosting?!?
Annamaria
That really looks like the perfect frosting! I am not sure I’d have enough for the cake… I would probably keep putting a spoon into the bowl to make sure it tastes good! 😉
This looks spectacular! I am wondering if you would consider it more of an icing or a frosting.
@Teresa, I hadn’t really thought about it, actually! Maybe- because it isn’t made w/ powdered sugar, and it is heated rather than just mixed in a bowl. I spread mine on when it was still a little warm, which gives it that smooth and glossy look. If you wait longer to let it chill, it may spread on more like frosting.
Love this “real talk”. Always good to treat yourself after weigh in day. Then you have a whole week to undo it!
This looks so creamy and fudgy! If I were not on a diet, I would make this frosting soon. Does espresso keep in the cupboard for a long time? It is not something I have on hand.