Chocolate Frosting Recipe

Truly the most perfect Chocolate Frosting Recipe I’ve ever made! See how glossy and perfect it is??? ย It’s the best, and you must try it!

Chocolate Frosting Recipe

Turns out I’ve been messing around with cake and frosting recipes this week. I have SO many delicious results to share with you, and I’m super excited about that!! 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.

This frosting 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. ย That cake you see there, I’ll be sharing tomorrow. ย All was completely awesome.

Yield: About 4 cups of frosting

Prep Time: 10 min

Cook Time: 5 min

Chocolate Frosting Recipe


1/2 cup (1 stick) salted butter
1 1/2 cups granulated white sugar
1 1/4 cups unsweetened cocoa powder
1 1/4 cups heavy whipping cream (from the carton)
1/4 cup sour cream (don't use light or fat-free)
1 teaspoon instant espresso powder
2 teaspoons vanilla extract


1. 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.

2. 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.


*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.

SOURCE: (adapted from Cuisine at Home)

Other chocolate frosting recipes you may enjoy:
Chocolate Cream Cheese Frosting by Cupcake Project
Sugar Free Chocolate Frosting by RecipeGirl
Rich Chocolate Vegan Frosting by View From the Great Island
The Best Chocolate Buttercream for Cupcakes by Brown Eyed Baker
Dark Chocolate Frosting by Beantown Baker

26 Responses to “Chocolate Frosting Recipe”

  1. postedSep 17, 2014 4:22 AM

    That frosting is seriously beautiful! SO shiny and perfect! Thanks for sharing this Lori! Pinned ๐Ÿ™‚

  2. postedSep 17, 2014 5:09 AM

    Yes!! We make this similar frosting for yellow cakes (my grandma calls it chocolate sour cream frosting)!! So dark and glossy ๐Ÿ™‚ Makes me want some right now!!

  3. postedSep 17, 2014 5:26 AM

    Pass a spoon please!! ๐Ÿ™‚


  4. postedSep 17, 2014 6:26 AM

    Do you think this frosting would be good on brownies?

  5. postedSep 17, 2014 8:21 AM

    Due to the sour cream and heavy cream in this, Will it need to be refrigerated even tho it’s cooked?

  6. postedSep 17, 2014 9:47 AM

    You can never go wrong with a fail-proof frosting recipe, especially when there’s chocolate involved!

  7. postedSep 17, 2014 9:59 AM

    This sounds sooo good! I made a huge chocolate cake for my birthday yesterday and I added sour cream to my frosting too. It was a fabulous choice. ๐Ÿ™‚

  8. postedSep 17, 2014 10:29 AM

    I’m not usually a huge frosting fan because I don’t really like powdered sugar. This recipe sounds amazing! I can’t wait to have a reason to try it out.

  9. postedSep 17, 2014 12:40 PM

    Gorgeous frosting Lori! I love how shiny and glossy it is – love that you added sour cream in here! I just want to grab a spoon and dig in – pinning ๐Ÿ™‚

  10. postedSep 17, 2014 1:27 PM

    I love your plan to eat what you want after weigh in, and you’re right — you’ve got to be able to indulge on occasion or good-bye diet. ๐Ÿ™‚ I’ve never seen a frosting like this — it’s so shiny and gorgeous! I’m very much into chocolate, so this looks right up my alley! Pinning. ๐Ÿ™‚

  11. postedSep 17, 2014 2:46 PM

    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.

  12. postedSep 17, 2014 3:03 PM

    Love this “real talk”. Always good to treat yourself after weigh in day. Then you have a whole week to undo it!

  13. postedSep 17, 2014 4:47 PM

    This looks spectacular! I am wondering if you would consider it more of an icing or a frosting.

    • postedSep 18, 2014 6:38 AM

      @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.

  14. postedSep 17, 2014 6:43 PM

    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! ๐Ÿ˜‰

  15. postedSep 17, 2014 7:02 PM

    I’d eat all the frosting right out of the bowl. Isn’t cake just reason to have frosting?!?

  16. postedSep 17, 2014 9:21 PM

    This is the shinest frosting I’ve ever seen! Can’t wait to try it.

  17. postedSep 18, 2014 12:00 PM

    Looks like a keeper. Can’t wait to try this one.
    Love chocolate recipes. Chocolate makes me happy

  18. postedOct 16, 2014 8:50 AM

    This is gorgeous! Can I just have a spoon and eat it without the cake?

  19. postedOct 26, 2014 9:01 AM

    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;)

    • postedOct 26, 2014 9:03 AM

      I was able to get mine to a good consistency in the fridge, but you might try whipping it with an electric mixer.

  20. postedFeb 15, 2015 8:11 AM

    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.

  21. postedSep 8, 2015 7:12 PM

    I make this recipe to the letter. The top layer of my cake, constanly slid off. I put frosting in fridge for about 6 hours, frosted cake, then put back in fridge for an hour. When i took the lid off cake at a dinner party….nightmare! Rookie mistake though, always do a trial run of anything new before the big day.

    • postedSep 14, 2015 5:20 AM

      It takes a bit to get the consistency just right. Sorry you had trouble!

  22. postedNov 8, 2016 9:57 AM

    I love, love, love this recipe. Thanks so much for sharing it. It was great on my halloween ghost cake topped with meringue ghosts, shiny and delicious, didn’t slip, sat just where i spread it (I let it cool). Thanks so much!

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