Chocolate Crème Fraîche Frosting


Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

Guittard Chocolate Cookbook

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

This is my go-to recipe when I want a not-too-sweet finish for a rich dessert like Flourless Chocolate Cake or a sweet breakfast treat like Chocolate Cherry Scones. For this frosting, I like to add a little extra flavor by scraping out the seeds of a vanilla bean instead of using vanilla extract.


  • 1 cup [240 ml] crème fraîche or sour cream
  • Seeds from 1 vanilla bean (see Note: Using Vanilla Beans), or ½ tsp vanilla extract
  • 2 Tbsp sugar
  • 1 Tbsp Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)


In the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl using a hand mixer fitted with whisk beaters), beat together the crème fraîche, vanilla bean seeds, sugar, and cocoa powder until thickened and smooth, 20 to 30 seconds. Be careful not to overbeat. Store in an airtight container in the refrigerator for up to 3 days.

When you’re ready to use the frosting, let it sit at room temperature for 30 minutes. Whisk using a stand mixer with the whisk attachment (or in a large bowl using a hand mixer with whisk beaters) for 1 minute, or until smooth and fluffy.