Extra-Rich Chocolate Frosting
A glossy semisweet chocolate sour cream frosting with a tangy edge, rich enough for cakes and cupcakes and simple enough to stir together by hand.
Prep 10 min · Cook 5 min · Total 40 min · Makes about 2 cups
Ingredients
- 8 ounces semisweet chocolate, coarsely chopped
- 1 cup sour cream, left at room temperature for 20 minutes
- 3/4 cup powdered sugar, sifted into a bowl
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Place the 8 ounces of semisweet chocolate in a heatproof bowl, then position the bowl over a saucepan filled with hot, not boiling, water. Make sure the bowl sits above the water rather than dipping into it.
- Warm the chocolate until it melts, giving it an occasional stir with a rubber spatula. Lift the bowl off the pan, dry the underside, and let the chocolate cool for 5 minutes, stirring frequently as it sits. Stir in the sour cream a little at a time, mixing well with the rubber spatula after each addition. Add the powdered sugar in stages, followed by the vanilla and salt, and stir until the frosting is smooth and thick.
- Spread the frosting immediately over a cake or cupcakes. Store any extra in an airtight container in the refrigerator for several days.