Sunday, October 23, 2011

Chocolate Sour Cream Frosting



If you are looking for a frosting that has a good chocolate taste and is thick and creamy without being overly sweet, this is a good bet.  The only slight drawback is that it is so thick it can be hard to spread.  To solve that problem, warm the frosting slightly in the microwave.


Chocolate Sour Cream Frosting
Adapted from Martha Stewart's Cupcakes
Makes about 2 1/2 cups

1 1/3 cups confectioner's sugar
8 tsp Dutch-process cocoa powder
pinch of salt
4 oz cream cheese, at room temperature (check for gluten ingredients)
1/2 stick unsalted butter, at room temperature
6 oz bittersweet or dark chocolate
1/2 cup sour cream (check for gluten ingredients)

Melt the chocolate in a glass bowl by microwaving for 30 second intervals and stirring in between.  When the chocolate is melted and smooth, set aside.

Sift together the confectioner's sugar, cocoa and salt into a medium bowl.

In a separate bowl, beat the cream cheese and butter together until pale and fluffy, using an electric mixer on medium speed.  Reduce speed to low and gradually add the sugar/cocoa mixture.  Mix until well combined, then add the melted chocolate and the sour cream.  Scrape down sides of bowl with a rubber scraper and beat until smooth.

Use immediately, or store in an airtight container for up to 5 days in the fridge, or a month in the freezer. Before using, bring to room temperature and beat with a mixer on low speed.  Or warm it for 15-20 seconds in the microwave to soften it.

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