CHOCOLATE SOUR CREAM FROSTING
Steps:
- Place chocolate chips into microwave-safe bowl. Microwave at 20-second intervals, stirring, 1-2 minutes or until smooth. Cool slightly.
- Place sour cream and vanilla into another bowl. Add melted chocolate. Beat at medium speed, scraping bowl frequently, 2-3 minutes or until smooth and creamy.
- Use to frost favorite brownie, cake or cupcakes. Store any leftovers covered in the refrigerator.
Nutrition Facts : Calories 60 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 10 milligrams, Carbohydrate 6 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
CHOCOLATE SOUR CREAM FROSTING
Categories Chocolate Dairy Dessert Birthday Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)
SIMPLE SOUR CREAM CHOCOLATE FROSTING
A fast chocolate frosting. I am posting this so that you don't have to go through lots of cake recipes when you just want a chocolate frosting for something you have made. :)
Provided by Jen T
Categories Dessert
Time 10m
Yield 1 cup approx
Number Of Ingredients 2
Steps:
- Heat the chocolate chips in a bowl over hot water until melted.
- Remove from heat and beat in sour cream.
- Easy!
- Use for on cakes, cookies, muffins or whatever you fancy.
Nutrition Facts : Calories 970.4, Fat 69.5, SaturatedFat 41.8, Cholesterol 50.6, Sodium 77.6, Carbohydrate 100.3, Fiber 8.9, Sugar 82.6, Protein 10
CHOCOLATE SOUR CREAM FROSTING
This is a delicious chocolate frosting that is not too sweet. It is equally good on chocolate or yellow cakes, and the only frosting I use for my chocolate sauerkraut cake.
Provided by Dee514
Categories Dessert
Time 15m
Yield 2 Cups
Number Of Ingredients 6
Steps:
- In a small sauce pan, over low heat, melt chocolate and butter together, stirring until smooth.
- Remove pan from heat, blend in sour cream, vanilla and salt.
- Gradually add enough confectioner's sugar to make frosting a spreading consistancy.
- Beat together well (by hand).
- Spread on cooled cake.
Nutrition Facts : Calories 1307.3, Fat 59.6, SaturatedFat 36.1, Cholesterol 91, Sodium 842.6, Carbohydrate 205.3, Fiber 5, Sugar 194.8, Protein 5
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5/5 (6)Total Time 15 minsCategory Condiments, DessertCalories 228 per serving
- Add the butter and chocolate to a large, heatproof bowl. Bring 1-2 inches of water to a simmer in a medium saucepan. Turn the heat down to low and set the bowl on top. Stir together with a spatula until the chocolate and butter have melted together and are smooth, then remove the bowl from the heat.
- Once combined, pour into a large bowl and whisk in the cocoa powder and vanilla extract (Note: you can also use an electric mixer for the following steps). Whisk in about half of the sugar and sour cream. The frosting will be very thick at this point.
- Keep whisking in additional sugar and sour cream until the desired texture and flavor is reached. I typically add most of the sour cream and not all of the sugar.
- This frosting will keep in an airtight container in the refrigerator for 1 week. It can be frozen for up to 3 months. Allow it to come to room temperature before using, and use a whisk, electric mixer, or stand mixer to fluff it back up prior to using.
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- Set a saucepan with about 1” of water in it over high heat. Bring the water to a boil then reduce the heat so that the water is just barely simmering.
- As the water is heating, combine the chocolate with the butter in a large metal bowl or the bowl of a stand mixer. Set the bowl over the saucepan, ensuring the bottom isn’t touching the water.
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