I might just have to give it a try for myself. Print Recipe: Print Share Recipe: Email. Looks amazing! Just enough to frost a 9x13 cake. She’s written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. This method is the first step in many chocolate recipes, making it a simple yet great technique to master. I say dig right in! I like this better than a standard American buttercream, because the tanginess of the sour cream helps to temper the sweetness with a bit of acidity. Your email address will not be published. Just made this for the first, and if I loved my waistline, the last time! In this case, we are using a small pinch of salt to help enhance the chocolate flavour and to reduce any bitterness. All of these things will impact what the “right” chocolate is for you. Most people won't think twice about serving basic cornbread when is on the table. I am making another cake (1 week later) for another birthday party and this frosting was specifically requested! So what will you need for making Chocolate Sour Cream Frosting? Thank you for the recipe Mary Beth. It will still retain its beautiful glossy sheen, but it will start to hold peaks and take on more of a typical frosting texture. The frosting will be very thick at this point. Sour cream brings the tangy to this quick and easy chocolate frosting recipe. Let the frosting cool at room temperature, stirring or whisking occasionally, and you’ll see it thicken before your eyes. Choosing A Chocolate for Chocolate Sour Cream Frosting, Choosing The Right Sour Cream for Chocolate Sour Cream Frosting. Thank you! Once it has thickened to the texture of buttercream, pipe it on cupcakes or frost your cake. Allrecipes is part of the Meredith Food Group. Info. Want to take your cooking skills to the next level? https://www.yummly.com/recipes/chocolate-sour-cream-frosting-cocoa-powder Mix together with a wooden spoon. Melt milk chocolate chips in 1-quart saucepan over medium heat, stirring constantly, 2-3 minutes or … The result: sinfully rich and uber chocolatey frosting that holds its shape and is perfect on Chocolate-Zucchini Cupcakes (also on this site). This Sour Cream Chocolate Frosting is creamy, tangy, and it comes together in no time! © Heartland Consumer Products 1996-2020 | Carmel, Indiana USA. Make sure you remove it from the fridge a few hours before you want to use it, so it can come back to a spreadable consistency. You can also adjust for a thicker or thinner chocolate frosting consistency. https://www.bhg.com/recipe/frosting/chocolate-sour-cream-frosting Alternately, even the most delicious cake suffers when it’s topped with bad frosting. Best of luck and let me know how it goes! To bring out the chocolate flavor even more, I stirred some instant coffee with a bit of water (one could also mix it with the extract) and added to taste. It even smells great! And it is totally a frosting minefield out there — people also ruin cakes by getting skimpy with the frosting (unless it’s bad frosting, then I guess they’re doing us a favor — love that this is three ingredients and thanks for all the info on how to make it ahead of time and work with it from the fridge! There are so many ways frosting can go wrong: too crumbly or stiff, too crunchy, or painfully sweet, or too greasy…it’s a frosting minefield out there! Chocolate Sour Cream Frosting. Notify me via e-mail if anyone answers my comment. I think I'll use dark chocolate next time for more flavor. This is a terrific recipe! The ingredient list now reflects the servings specified. The recipe is also easily doubled if you are making a layered cake. Add comma separated list of ingredients to include in recipe. Questions or comments? 172 calories; protein 0.7g 1% DV; carbohydrates 27.5g 9% DV; fat 7.6g 12% DV; cholesterol 10.8mg 4% DV; sodium 62mg 3% DV. Turn the heat down to low and set the bowl on top. This delicious chocolate sour cream frosting is made with melted chocolate chips, butter, and sour cream. 3.5/4. I made cupcakes and cake, both did the same thing. The sour cream is a great addition and greatly improves the taste. We’re already making an indulgent dessert, no need to try and save a few calories with non-fat dairy when it could cause your frosting to be grainy or break! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot. make it again. Haha I was definitely temped! Nutrient information is not available for all ingredients. In a saucepan, combine chocolate chips and butter; cook over low heat, stirring constantly, until melted and smooth. Necessary cookies are absolutely essential for the website to function properly. reviews (28) 88%. SUBSCRIBE & RECEIVE A FREE EBOOK WITH MY 25 FAVORITE RECIPES! For example, this chocolate sour cream frosting would work amazingly well with my classic yellow cake recipe. This recipe makes enough for my yellow sheet cake recipe, but you’ll see here that I did not use a thick layer of frosting. Also, if you are using chocolate with a higher sugar content, such as milk chocolate, you may wish to adjust the amount of icing sugar you use to balance out the sweetness. 172 calories; protein 0.7g 1% DV; carbohydrates 27.5g 9% DV; fat 7.6g 12% DV; cholesterol 10.8mg 4% DV; sodium 62mg 3% DV. Valrhona doesn’t offer an unsweetened chocolate, so after doing a bit of research, I’ve settled on Guittard Unsweetened Chocolate Baking Bars. Hint: Search for a Category like "Drinks" or product, like "Stevia", ¾ cup light sour cream, at room temperature. She's written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. As an Amazon Associate, I earn a small percentage from qualifying purchases. Please read my full post for additional recipe notes, tips, and serving suggestions! You can also add a pinch of salt if you’d like! This site contains links to websites to which our Privacy Policy does not apply. This frosting will keep in an airtight container in the refrigerator for 1 week. finely chopped (recommended: 55-65% cocoa chocolate). I use a fine mesh strainer to get the job done. I often don’t add all the sugar. I love that you used sour cream in this frosting! This website uses cookies to improve your experience while you navigate through the website. You’ll love it on cakes and cupcakes! YOU MAY NOT republish, redistribute, or otherwise use any images or text, in part or in whole, without express written permission from the author. Who cares if it’s a bit dense or dry if it’s topped with a perfectly flavored, gloriously silky Swiss meringue buttercream? Since I started using exclusively Valrhona and Guittard chocolate products in my recipes, I can absolutely taste the difference in my desserts. This Sour Cream Chocolate Frosting has a subtle tang that tastes amazing on a wide variety of cakes! The mixture will be very thick at this point. That includes if I can avoid buttercream, icing sugar or meringue type of frostings, I would. If some sections get too big, I’ll go over the big pieces again at the end. If you make this recipe, I’d love to see it! This sounds like a similar frosting, and I think I’m going to have to use it some time!! So I used much less sugar (to taste) and melted two oz. Add comma separated list of ingredients to exclude from recipe. Do you think I could get away with these proportions to start out, and then add more white chocolate to thicken as needed? That being said, I have a few tips for choosing chocolate when the recipe doesn’t specify a brand: You’ll want to finely chop the chocolate for this recipe. Line two baking sheets with parchment and set aside. This Sour Cream Chocolate Frosting comes together in no time, and is amazing on a wide variety of cakes! Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. I never thought of using sour cream in frosting – great idea for that tanginess! Once it cools completely, the frosting does get much firmer. Fortunately, the question of what sour cream to use is much simpler than choosing a type of chocolate! I’m excited to share this recipe for Chocolate Sour Cream Frosting with you. Hey Catherine, I am so happy you could make it work for you. This website uses cookies to provide you with the best experience possible. Also, try to have your sour cream at room temperature if possible. ❤. For 24 cupcakes, I recommend increasing the recipe by half, or doubling it if you like to go nuts with your frosting.


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