Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup heavy cream
- 10 oz. bittersweet chocolate, chopped
- 3/4 cup sour cream
- 1 cup confectioners’ sugar
Directions:
In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.
Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.
For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.
For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.
For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar
Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.
For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.
For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.
For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar
Makes about 2 2/3 cups.
Adapted from
Williams-Sonoma Kitchen Library Series,
Cakes, Cupcakes & Cheesecakes,
by Sarah Tenaglia
(Time-Life Books, 1995).
Rated 5 out of
5
by
Anname from
Rich and Tart
This recipe is easy and quick to make and gets fabulous reactions from guests. It is equally good when I substitute plain yogurt for the sour cream and use half the sugar.
Date published: 2014-09-13