This Sour Cream Chocolate Frosting has a subtle tang that tastes amazing on a wide variety of cakes! It can be customized for more or less sweetness and a thicker or thinner consistency.
Yields approximately 2 to 2 1/2 cups total (it will vary slightly depending on how much sour cream and sugar you use). That's enough for approximately 15-18 cupcakes or one sheet cake. I recommend doubling the recipe if you want to use it for a layer cake.