Reviewed: Oct. 24, 2007

I thought this frosting had a DELICIOUS flavor! It did get a little thick, but that was easily fixed. I did not use as much sugar as called for. I'm using the frosting for chocolate cupcakes, topped with Andes mint baking bits. I love the sweet chocolately flavor. THANK YOU

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Jocelyn

Cooking Level: Intermediate

Home Town: Hillsboro, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Oct. 8, 2007

I made it to frost a chocolate swirl cake for my son's third birthday. It was a huge hit! It's very rich, and makes the cake go further than an odinary frosting. I got rave reviews from everyone there! Thanks for the great recipe.

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TREESAP

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Reviewed: Sep. 25, 2007

I used this on a yellow cake when I had to take dessert to a friend's house. It was good, nothing spectacular. Nobody seemed particularly impressed.

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Kristy

Home Town: Eagan, Minnesota, USA

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Reviewed: Sep. 15, 2007

I wasn't too keen on the flavor of this. It certainly was creamy, but although I expected to like the tang from the sour cream, it just wasn't my thing. It seemed like it needed a lot of sugar to compensate for the tang, and in the end the sweetness level was too high, and there was still a sour aftertaste that I didn't care for. Nobody said anything about the frosting, and my family usually pipes up when something is particularly good. I'll probably just stick to buttercream.

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Rachel M.

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Reviewed: Jul. 30, 2007

Really good chocolate frosting that you can use for any purpose, i just used it to frost some brownings-YUM

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Sally

Cooking Level: Intermediate

Home Town: Baudette, Minnesota, USA

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Reviewed: Jul. 21, 2007

This frosting was pretty good. I added an extra spoonful of sour cream, a little extra salt, and the full amount of sugar. It did seem a bit runny to me but set up nicely on my cake.

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Whire Whisk

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 20, 2007

This was a great recipe basis. However, I like chocolate frosting to be SUPER chocolatey and not very sugary at all. So I used much less sugar (to taste) and melted two oz. unsweetened chocolate with a handful of semisweet chips and a tab of butter. I then added this to the frosting, making it dreamily rich and intense. To bring out the chocolate flavor even more, I stirred some instant coffee with a bit of water (one could also mix it with the extract) and added to taste. The result: sinfully rich and uber chocolatey frosting that holds its shape and is perfect on Chocolate-Zucchini Cupcakes (also on this site). It couldn't get any better.

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Renee

Cooking Level: Expert

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Reviewed: Jun. 30, 2007

sorry, out of the 5 of us im the only one who liked this recipe. my husband scraped it off his cake. i thought it was yummy. i probably wont make again though.

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melissa l

Cooking Level: Expert

Home Town: Kennewick, Washington, USA

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Reviewed: Jun. 7, 2007

My husband really liked this frosting on a chocolate cake. I thought it was good, but nothing spectacular.

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Wendy B.

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Reviewed: May 23, 2007

I reduced the sugar to 2 cups and still thought this frosting was way too sweet. Not at all what I was hoping for.

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MACHMILA

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: May 7, 2007

Fabulous Frosting, decreased the conf. sugar to 2 cups like recommended in other reviews.I think it may of needed the other 3/4 Cup. Next time I will use the 2 3/4 Cup of conf. sugar.

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Chrissy

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Reviewed: Apr. 29, 2007

This is a deliciously rich frosting. I made a Pirate Ship cake for my son't 4th Birthday party. I used this frosting on it. I did double the recipe and had just enough. Everyone enjoyed the frosting....some even asked for the recipe. I love the bit of tang the sourcream gives it. Thanks Mary Beth....this will be used over and over, I am sure!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Apr. 20, 2007

Great, easy recipe! Used light sour cream. Warm the icing up for a few seconds in the microwave to get the right consistency for cup-cake dipping.

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the young mrs g.

Home Town: Olds, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 11, 2007

This recipe is just was I was looking for. It reminds me a lot of an icing my grandmother used to make; although the sour cream gives it a deeper flavor. Like other users, I decreased the sugar to 2 cups and it was perfect. I will definately top my cakes with this frosting in the future.

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quickcooker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 6, 2007

This is my new favorite chocolate frosting recipe. YUM, YUM, YUM!

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MARGIEBOZ

Cooking Level: Expert

Home Town: Cecil, Wisconsin, USA

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Reviewed: Mar. 4, 2007

This is going into my recipe book as THE chocolate frosting recipe. I loved it!!!

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SADIBYRD

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 1, 2007

This recipe was super easy and fantastic!

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Jacob

Cooking Level: Beginning

Home Town: Bremerton, Washington, USA

Living In: Indianola, Washington, USA

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Reviewed: Feb. 27, 2007

Very very good frosting! The sour cream is a nice mix with the sweetness. I did as other reviewers suggested and cut the powdered sugar to 2 cups. Will make again often! Thanks!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Feb. 17, 2007

When I first made this, I thought it was a bit too sweet. But the next day, it seemed to have mellowed a bit! If I make again, I will decrease the sugar. Other than that, it was extremely easy to make and had a nice creamy texture

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