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Frosting: Sour Cream Fudge Frosting

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"When a cake calls for something ultrarich, creamy, and chocolaty, this is the answer. Sour cream can curdle if exposed to high heat, so be sure to let the butter-cream-chocolate mixture cool until it is just warm enough to melt the sour cream when it is added."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ ¼ cup heavy cream
â—¦ 10 ounces bittersweet chocolate, chopped
â—¦ ¾ cup sour cream
â—¦ 1 cup confectioners' sugar


Recipe

In a heavy saucepan, combine the butter and cream over low heat and heat, stirring frequently, until the butter melts.

Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove the mixture from the heat and let cool to lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined, then whisk in the confectioners' sugar. Let the frosting stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm it briefly over low heat and whisk again until smooth.


Makes about 2â…” cups




• For Mocha Frosting:
Add 1 tablespoon instant espresso powder or regular coffee powder to the butter and cream.

• For Tangerine-Fudge Frosting:
Whisk in 1 tablespoon grated tangerine zest before adding the confectioners' sugar.

• If you like nuts with your chocolate, stir a handful of finely chopped nuts, preferably toasted, into the frosting. Or, arrange whole nuts or nut halves in a decorative pattern on the top or sides of the frosted cake.