chocolate frosting maria provenzano

chocolate frosting maria provenzano

The icing on the cake!! I


this recipe for chocolate frosting.  My mom has used it for years when she would frost angel food cake… which was my favorite thing to have as my birthday cake every year!!!

Not that frosting is on anyone’s radar as diet food, but this recipe uses sour cream (instead of lots of butter) to create it’s richness.  It’s actually a really easy recipe that is very versatile.  I also love that it pipes so beautifully.

I mean, it doesn’t get much better than this!


3 ounces unsweetened chocolate

2 tablespoons unsalted butter

3/4 cup sour cream, room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

1 pound confectioners sugar

*Melt the butter and chocolate together (either in the microwave or in a double boiler on the stove)

*Stir until smooth and let cool completely

*In a bowl of a stand mixer with whisk attachment (or hand mixer) at low speed beat the cooled chocolate and butter mixture, sour cream, vanilla, and salt together just until they are mixed

*Gradually beat in the confectioners sugar, being sure to scrape down the sides of the bowl with a rubber spautla until smooth

*Beat on high speed for about 30 seconds; until very smooth

And there you have it!!

It’s best to use this frosting right after you make it for easiest spreading and piping.

You can also double this recipe for larger cakes.