The Best Chocolate Sour Cream Frosting Ever Food

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Place the chopped chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent scorching. Stir until the chocolate is completely melted and smooth.
• Add the sour cream and vanilla extract to the chocolate, and whisk well. The frosting will be on the thinner side at first, but as it cools, it will thicken nicely.
• Whisk occasionally as it cools to room temperature. Once it has thickened to the texture of buttercream, pipe it on cupcakes or frost your cake. If it becomes too thick to easily spread, reheat it in short bursts in the microwave until you have a workable consistency.
• If you want to make the frosting in advance, press a layer of cling wrap on top, and store it at room temperature for several hours, or in the refrigerator for up to a week. It is very hard when cold, so you'll need to gently reheat it in the microwave, whisking well, and then stir as it comes back to frosting consistency.

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.

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.)

SIMPLE SOUR CREAM CHOCOLATE FROSTING

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.

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.

GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
• Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.