The Best Chocolate Sour Cream Frosting Ever Recipes

CHOCOLATE SOUR CREAM FROSTING

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.)

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Chill until ready to use.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

BEST EVER CHOCOLATE BROWNIES WITH SOUR CREAM FROSTING

Steps:

• Grease 19cm square cake pan, line base with paper, grease paper.
• Melt butter and chocolate in a bowl over hot water.
• Transfer mixture to large bowl, stir in sugar and essence then eggs, sifted flour and pecans.
• pour mixture into prepared pan and bake in preheated moderate oven for 30 minutes.
• Cool in pan.
• Turn brownies out and top with frosting.
• Refrigerate for a few hours before cutting.
• Sour cream frosting.
• Melt chocolate in bowl over hot water, stir in sour cream, stir constantly until mixture is smooth and glossy.

THE BEST CHOCOLATE-SOUR CREAM FROSTING EVER!

Steps:

• 1. Chocolate-Sour Cream Frosting *This frosts tops and sides of two 8 or 9-inch cake layers. **(Halve the recipe to frost the top of a 13x9x2-inch cake.)
• 2. In a large saucepan, melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream.
• 3. Gradually add powdered sugar, beating with an electric mixer until smooth. (Mixture may be slightly warm when powdered sugar is added.)
• 4. Cover and store frosted cake in the refrigerator.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.