New This Month

Perfect Chocolate Frosting

  • Yield: Makes 1 1/2 cups

Photography: Anna Williams

Source: Martha Stewart Kids, Spring 2006


  • 3 ounces good-quality semisweet chocolate, coarsely chopped
  • 3/4 cup confectioners' sugar
  • 1 tablespoon plus 1 teaspoon unsweetened Dutch-process cocoa powder
  • 1 pinch of salt
  • 2 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup sour cream


  1. Melt chocolate in heatproof bowl set over pan of simmering water, stirring occasionally. Let cool slightly.

  2. Sift sugar, cocoa, and salt into a large bowl. Put cream cheese and butter into mixer bowl; mix on medium until fluffy. Reduce speed to low. Add sugar mixture; mix until combined. Mix in melted chocolate and sour cream. Use immediately, or refrigerate airtight up to 2 days; bring to room temperature, and stir before using.

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