Chocolate Buttercream, Sour Cream - Master Cookbook Recipe # 407

Name: Chocolate Buttercream, Sour Cream - Master Cookbook Recipe # 407
Prep time: 10 min
Total time: 10 min
Yield: 1 (one) 2-layer 9-inch cake or 24 cupcakes
Cuisine: Southern
Ingredients: 1 lb. powdered sugar; 1/3 cup cocoa powder (Hershey’s); 1/2 cup salted butter (room temperature); 1/3 cup shortening; 1/2 cup sour cream; 1/2 tsp salt; 1/2 tsp butter extract; 1 tsp vanilla extract

This is Tammy’s personal favorite chocolate icing! It is incredibly light and fluffy, offering a beautiful chocolate flavor that isn't quite as heavy or rich as traditional fudge frostings, making it perfect for a variety of layer cakes.

This is recipe #407 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

1 lb. powdered sugar
1/3 cup cocoa powder (Hershey’s)
1/2 cup salted butter (room temperature)
1/3 cup shortening
1/2 cup sour cream
1/2 tsp salt
1/2 tsp butter extract
1 tsp vanilla extract

Instructions

Prep Dry Ingredients: In a separate bowl, whisk together the powdered sugar and cocoa powder until well combined and lump-free.
Cream Fats: Using an electric mixer, whisk together the room-temperature butter and shortening until the mixture is light and fluffy.
Add Sour Cream: Add the sour cream and the extracts to the butter mixture and mix until smooth.
Combine: Gradually add the cocoa-sugar mixture in 1/2 cup increments, mixing on low speed to avoid a mess, until thoroughly combined.
The Final Whip: Once all ingredients are in, beat the frosting on high speed for 2 to 3 minutes until it reaches a perfectly light and fluffy consistency.

Notes

Tammy's Tips

Using a combination of butter and shortening gives this icing great stability and a classic bakery texture, while the sour cream adds a subtle tang that balances the sweetness. For the best results, make sure your butter is truly at room temperature so it incorporates perfectly with the shortening without any lumps.