Best Frosting Ever

April 29, 2015 , In: Sweet Stuff , With: 3 Comments

I keep a big binder full of magazine clippings at the ready for just the right time.  Sometimes, this may mean they sit in that binder for years, but when they finally get made it’s worth the wait.

This was one of those recipes.

Milk Chocolate Frosting |

Clipped from a who-knows-when edition of Martha Stewart Living, this frosting is the match to a chocolate chip cake.  The cake was excellent as well, but this frosting, which uses melted milk chocolate and sour cream, was definitely the recipe to remember and is now my go-to choice for chocolate icing.

Milk Chocolate Frosting |

It has a smooth creamy texture, almost like an Italian Meringue Buttercream, but it is way easier to make.  It definitely doesn’t have that crunchy sugary-sweet my-teeth-hurt taste to it like a regular buttercream and it’s almost salty – I suppose from the sour cream.  I recently made a recipe like this and substituted the sour cream for yoghurt.  So although I haven’t tested out the theory in this recipe, I think you could probably sub yoghurt in.  I’d go for higher fat.  As it is, I used 14% sour cream in this one.

I also refrigerated this frosting for use the next day.  It was a hard block after a night in the fridge, so you really have to let it come up to room temperature and beat it pretty long to get it back to a decent texture.  I unfortunately didn’t have the time so you can see a slight difference in texture from the photo of the frosting on the beaters to the photo of the frosting on the cupcake.  Regardless, everyone at my son’s daycare raved about the frosting and it still tasted great to me.

Make this frosting.  We even served ourselves some in a bowl.  It’s that good.

Milk Chocolate Frosting |

Milk Chocolate Frosting
This creamy frosting is made with melted milk chocolate and sour cream for a not-so sweet frosting with an excellent texture.
  • 1 pound milk chocolate finely chopped (I used chocolate chips)
  • 440g (4 sticks) of butter, softened
  • 114g (4 oz/1 cup) icing sugar
  • pinch course salt
  • 226g (8 oz/1 cup) sour cream (I used 14%)
  1. Melt chocolate in a microwave-safe bowl in the microwave using increments of 30 seconds and stirring after every 30 seconds. Let cool to room temperature.
  2. Beat together butter, sugar and salt until pale and fluffy, about 5 minutes (really... go to 5 minutes, don't skimp!)
  3. Gradually beat in the chocolate, and then the sour cream until both are thoroughly incorporated.
  4. If too loose, refrigerate stirring occasionally until thickened.
Can be transferred to an airtight container and stored in the refrigerator up to 3 days. Before using let come up to room temp and beat until smooth.

ps The best blondies and my favourite birthday cake.

    • neisha
    • May 25, 2015

    I made a vanilla version and it was so lovely…I really love the sour cream! Thanks for posting the recipe.

      • Michelle
      • May 26, 2015

      Amazing! How did you do it? Did you substitute the chocolate with something else?

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Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

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