Sour Cream Milk Chocolate Icing Recipe

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Sour Cream Milk Chocolate Icing

Maggie ^O^


We have used this recipe in our family for a very long time. My Dad only liked milk chocolate and he loved this frosting on cake.

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Stove Top


1 lb
milk chocolate, shredded or very finely chopped
whole sticks unsalted butter, softened (1 lb) - cut into pieces
1 c
confectioners' sugar
pinch of sea salt
1 c
sour cream


1Melt chocolate in a double boiler. If you do not have a double boiler use a bowl set over a saucepan of simmering water.

One the chocolate is melted, remove from heat and let it cool slightly.

Combine sugar and salt in a medium sized bowl.

Beat butter pieces into the sugar salt combination until thoroughly mixed. This may take a few minutes.

Then slowly add the chocolate and sour cream, alternating, until it is completely mixed.

At this point the frosting is ready to use.

However, if you feel it is too soft you can chill it in the refrigerator until it is thickened. Be sure to stir it from time to time.

Frosting should be used right away or you can put it into an airtight container and keep it in the fridge for about 4 days.

If you do make it ahead of time you will want to let it come to room temperature before using and you may even find that you need to mix it with the mixer if it is lumpy.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtags: #sour cream, #chocolate