Chocolate Sour-Cream Icing
Chocolate sour-cream icing is an icing or frosting with a bit of tang to take the edge off the sugar overload. It can be icing or frosting depending on what you want.
- Prep
- 13 min
- Cook
- 26 min
- Total
- 39 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Melt the chocolate and butter together in a double boiler.
Procedure
Remove mixture from the heat, then stir in the sour cream, vanilla extract, and salt.
Procedure
Slowly beat or stir in the icing sugar until the mixture has the desired consistency. An icing will be thinner and require less icing sugar than a thicker frosting.
Procedure
Spread mixture on the cake of your choice.
Photo: me (w:User:pfctdayelise) · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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