How to Make Easy Sour Cream Chocolate Frosting
Melt 2 cups(450 g) semisweet, milk or dark chocolate chips slowly in double boiler or in heat safe container in the microwave, stirring every 20 seconds., Make sure butter is at room temperature so it will disperse properly, add 8 tbsp., Stir well...
Step-by-Step Guide
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Step 1: Melt 2 cups(450 g) semisweet
Remove immediately from the burner or microwave once chocolate has melted and stirs smoothly.
Do not over heat or you will scorch the chocolate and will not be able to use it. -
Step 2: milk or dark chocolate chips slowly in double boiler or in heat safe container in the microwave
(120 g) of butter to the melted chocolate and stir.
Let it sit until the chocolate has cooled down and the mixture is not hot. , Blend in 1 cup (240 mL) room temperature sour cream for a smooth frosting, since cold sour cream may cool your warm chocolate and cause it to stick together.
Fold slightly with a rubber spatula or whisk. , (10 mL) vanilla and 1/ 2 tsp. (2.5 mL) salt and stir.
Add 5 1/2 cups (550 g) powdered sugar gradually, and keep mixing until the mixture becomes a creamy, spreadable consistency.
Stir in a little more sour cream if the frosting is too stiff, or add more powdered sugar, a little at a time, if it is too thin. , If it is too stiff after refrigeration, allow it to set out at room temperature for a few minutes so that it will be easier to spread. , Spread onto cakes, cupcakes, cookies, pastries, muffins and even sweet breads.
Keep unused frosting refrigerated in an air-tight container and use within 2 days or it may loose some of its fluffy consistency.
Double the recipe if you want a thick coating of frosting on larger sheet cakes or double layer cakes. -
Step 3: stirring every 20 seconds.
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Step 4: Make sure butter is at room temperature so it will disperse properly
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Step 5: add 8 tbsp.
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Step 6: Stir well to make sure the butter and chocolate are combined
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Step 7: and pour into to a large mixing bowl.
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Step 8: Drop in 2 tsp.
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Step 9: Cover with plastic wrap and let the frosting cool in the refrigerator for at least 30 minutes before spreading.
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Step 10: Use this recipe to make 4 cups of frosting.
Detailed Guide
Remove immediately from the burner or microwave once chocolate has melted and stirs smoothly.
Do not over heat or you will scorch the chocolate and will not be able to use it.
(120 g) of butter to the melted chocolate and stir.
Let it sit until the chocolate has cooled down and the mixture is not hot. , Blend in 1 cup (240 mL) room temperature sour cream for a smooth frosting, since cold sour cream may cool your warm chocolate and cause it to stick together.
Fold slightly with a rubber spatula or whisk. , (10 mL) vanilla and 1/ 2 tsp. (2.5 mL) salt and stir.
Add 5 1/2 cups (550 g) powdered sugar gradually, and keep mixing until the mixture becomes a creamy, spreadable consistency.
Stir in a little more sour cream if the frosting is too stiff, or add more powdered sugar, a little at a time, if it is too thin. , If it is too stiff after refrigeration, allow it to set out at room temperature for a few minutes so that it will be easier to spread. , Spread onto cakes, cupcakes, cookies, pastries, muffins and even sweet breads.
Keep unused frosting refrigerated in an air-tight container and use within 2 days or it may loose some of its fluffy consistency.
Double the recipe if you want a thick coating of frosting on larger sheet cakes or double layer cakes.
About the Author
Brenda Wright
Committed to making DIY projects accessible and understandable for everyone.
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