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Milk Chocolate Frosting
Credit:
Chris Court
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 5 cups
Ingredients
Ingredient Checklist
1 pound milk chocolate, finely chopped
4 sticks unsalted butter, softened
1 cup confectioners’ sugar
Pinch of coarse salt
1 cup sour cream
Gallery
Milk Chocolate Frosting
Credit:
Chris Court
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 5 cups
Gallery
Milk Chocolate Frosting
Credit:
Chris Court
Milk Chocolate Frosting
Credit:
Chris Court
Milk Chocolate Frosting
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 5 cups
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 5 cups
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Yield: Makes 5 cups
Makes 5 cups
Ingredients
Ingredients
- 1 pound milk chocolate, finely chopped
- 4 sticks unsalted butter, softened
- 1 cup confectioners’ sugar
- Pinch of coarse salt
- 1 cup sour cream
Directions
Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
Reviews (12)
Add Rating & Review
224 Ratings
5 star values:
30
4 star values:
55
3 star values:
85
2 star values:
40
1 star values:
14
Load More Reviews
Reviews (12)
Add Rating & Review
224 Ratings
5 star values:
30
4 star values:
55
3 star values:
85
2 star values:
40
1 star values:
14
Add Rating & Review
224 Ratings
5 star values:
30
4 star values:
55
3 star values:
85
2 star values:
40
1 star values:
14
224 Ratings
5 star values:
30
4 star values:
55
3 star values:
85
2 star values:
40
1 star values:
14
224 Ratings
5 star values:
30
4 star values:
55
3 star values:
85
2 star values:
40
1 star values:
14
- 5 star values:
- 30
- 4 star values:
- 55
- 3 star values:
- 85
- 2 star values:
- 40
- 1 star values:
- 14
Martha Stewart Member
Rating: Unrated
08/27/2015
You can always use plain yogurt if you don't have sour cream.
Martha Stewart Member
Rating: Unrated
05/02/2015
wat if we dont hv sour cream, any substitute fr it?
Martha Stewart Member
Rating: Unrated
02/01/2014
I made this cake for my daughter's 17th b-day. I had to make it as 9 inch instead of 8 in. It is good. The flavor of the batter is a little complex and not too sweet. I love the frosting's texture ( melt in your mouth quality ) & flavor. It is truly flavorful and enjoyable. The recipe makes plenty & I prefer that to not enough. It was expensive to make . At least 15$ in chocolate, but worth it. The only thing I didn't like is that the cake is the cake is so soft it falls a part at cutting
Martha Stewart Member
Rating: Unrated
10/15/2013
I love this frosting both for the intended cake and as a general chocolate frosting. It's not too sweet and the sour cream gives a nice tang. I didn't find it too buttery at all. I did use callebaut milk chocolate though so probably a higher cocoa content than some baking chocolates.
Martha Stewart Member
Rating: 1 stars
10/07/2013
I don't know who is in charge of typing Martha's recipes on this website, but I think that there must be a misprint somewhere. I guess it is okay frosting if you like tasting butter instead of the milk chocolate I was hoping for. I finally ended up adding a half cup of peanut butter and a teaspoon of vanilla.
Martha Stewart Member
Rating: Unrated
09/28/2013
Awful recipe. Thankfully I tasted it before ruining my cake with it. There is way too much butter and the only flavor that comes through is the butter. I threw it away and used a completely different recipe to frost the cake.
Martha Stewart Member
Rating: Unrated
08/08/2013
If you want to have a frosting that tastes like butter with a hint of chocolate, then go ahead and make this recipe. I have never been so unhappy with a recipe before. Even if you enjoyed the taste, the consistency is impossible to use as frosting. A VERY big disappointment!
Martha Stewart Member
Rating: Unrated
04/17/2013
This was the best icing recipe I have tried. I highly recommend it! This on the chocolate flecked layer cake made it almost taste like a scor bar. Delicious.
Martha Stewart Member
Rating: Unrated
02/27/2013
This recipe worked perfectly for me with the cake. The entire recipe was wonderful.
Martha Stewart Member
Rating: Unrated
02/08/2013
I was surprised that this turned out, but somehow with so little sugar and so much butter the frosting is thick, shiny, and delicious - it's flavor is subtle, similar to a butter-cream without all the work and with a slight tang from the sour cream. My only advice would be to make sure your chocolate is sufficiently cooled, and be aware that it hardens considerably in the fridge so leave time to bring to room temperature if you're not assembling the cake immediately.
Martha Stewart Member
Rating: Unrated
02/03/2013
I followed the recipe to a t and it turned out great! I will definitely make it again.
Martha Stewart Member
Rating: Unrated
01/22/2013
I used this frosting with the chocolate-flecked cake and was very disappointed. I think there must be a mis-print. Four sticks of butter with only 1 cup of confectioner's sugar? Add sour cream and melted chocolate and it was chocolate soup. Chilling did not help, whipping for 20 minutes did not help. Added more confectioner's sugar and it was sickening sweet. Very expensive for the result. Fail.
Martha Stewart Member
Rating: Unrated
08/27/2015
You can always use plain yogurt if you don't have sour cream.
Rating: Unrated
Rating: Unrated
05/02/2015
wat if we dont hv sour cream, any substitute fr it?
Rating: Unrated
02/01/2014
I made this cake for my daughter's 17th b-day. I had to make it as 9 inch instead of 8 in. It is good. The flavor of the batter is a little complex and not too sweet. I love the frosting's texture ( melt in your mouth quality ) & flavor. It is truly flavorful and enjoyable. The recipe makes plenty & I prefer that to not enough. It was expensive to make . At least 15$ in chocolate, but worth it. The only thing I didn't like is that the cake is the cake is so soft it falls a part at cutting
Rating: Unrated
10/15/2013
I love this frosting both for the intended cake and as a general chocolate frosting. It's not too sweet and the sour cream gives a nice tang. I didn't find it too buttery at all. I did use callebaut milk chocolate though so probably a higher cocoa content than some baking chocolates.
Rating: 1 stars
10/07/2013
I don't know who is in charge of typing Martha's recipes on this website, but I think that there must be a misprint somewhere. I guess it is okay frosting if you like tasting butter instead of the milk chocolate I was hoping for. I finally ended up adding a half cup of peanut butter and a teaspoon of vanilla.
Rating: 1 stars
Rating: Unrated
09/28/2013
Awful recipe. Thankfully I tasted it before ruining my cake with it. There is way too much butter and the only flavor that comes through is the butter. I threw it away and used a completely different recipe to frost the cake.
Rating: Unrated
08/08/2013
If you want to have a frosting that tastes like butter with a hint of chocolate, then go ahead and make this recipe. I have never been so unhappy with a recipe before. Even if you enjoyed the taste, the consistency is impossible to use as frosting. A VERY big disappointment!
Rating: Unrated
04/17/2013
This was the best icing recipe I have tried. I highly recommend it! This on the chocolate flecked layer cake made it almost taste like a scor bar. Delicious.
Rating: Unrated
02/27/2013
This recipe worked perfectly for me with the cake. The entire recipe was wonderful.
Rating: Unrated
02/08/2013
I was surprised that this turned out, but somehow with so little sugar and so much butter the frosting is thick, shiny, and delicious - it's flavor is subtle, similar to a butter-cream without all the work and with a slight tang from the sour cream. My only advice would be to make sure your chocolate is sufficiently cooled, and be aware that it hardens considerably in the fridge so leave time to bring to room temperature if you're not assembling the cake immediately.
Rating: Unrated
02/03/2013
I followed the recipe to a t and it turned out great! I will definitely make it again.
Rating: Unrated
01/22/2013
I used this frosting with the chocolate-flecked cake and was very disappointed. I think there must be a mis-print. Four sticks of butter with only 1 cup of confectioner's sugar? Add sour cream and melted chocolate and it was chocolate soup. Chilling did not help, whipping for 20 minutes did not help. Added more confectioner's sugar and it was sickening sweet. Very expensive for the result. Fail.
All Reviews for Milk Chocolate Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Milk Chocolate Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
