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Under 30 Minutes

Milk Chocolate Frosting

  • Prep:
  • Total Time:
  • Yield: Makes 5 cups
Milk Chocolate Frosting

Photography: chris court

Source: Martha Stewart Living, February 2013


  • 1 pound milk chocolate, finely chopped
  • 4 sticks unsalted butter, softened
  • 1 cup confectioners' sugar
  • Pinch of coarse salt
  • 1 cup sour cream


  1. 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 (10)

  • Meneca 1 Feb, 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

  • Rachael1519 15 Oct, 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.

  • backwoodsliving 7 Oct, 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.

  • peterc83 28 Sep, 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.

  • smccro2 8 Aug, 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!

  • Sheryl from Canada 17 Apr, 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.

  • Elizabeth Nachman 27 Feb, 2013

    This recipe worked perfectly for me with the cake. The entire recipe was wonderful.

  • mcurtin 8 Feb, 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.

  • Mea84 3 Feb, 2013

    I followed the recipe to a t and it turned out great! I will definitely make it again.

  • patmo 22 Jan, 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.

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