Desserts
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Makes 3½ cups – enough to frost a two layer 9-inch cake
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Makes 3½ cups – enough to frost a two layer 9-inch cake
Delicious rich frosting perfect for a yellow or chocolate cake
carb. 20g
pro. 1g
fat 11g
sat. fat 7g
chol. 21mg
sod. 28mg
calc.18mg
fiber 1g
Ingredients
5 ounces semi-sweet chocolate, chopped 5 ounces milk chocolate, chopped 2 ounces bittersweet chocolate, chopped 6 ounces unsalted butter, room temperature and cut into cubes 2¼ cups confectioners’ sugar, sifted 1½ teaspoons pure vanilla extract ¼ teaspoon kosher salt 9 tablespoons sour cream
Preparation
Put the chopped chocolates into a double boiler* to melt; reserve and keep warm. Once the chocolate has melted, put the butter into a separate mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix the butter on low and add the sugar ½ cup at a time until completely incorporated. Mix in the vanilla and salt. With the mixer running on speed 2 gradually add the melted chocolate until all is incorporated. Mix in the sour cream, one tablespoon at a time. The frosting will look quite grainy. Keep adding the sour cream and around the 4th or 5th tablespoon the frosting will come together and be quite smooth and silky. For best results, use the frosting the same day, before refrigerating. Otherwise allow frosting to come to room temperature before using. *If you do not have a double boiler, put chocolates into a heat-proof bowl placed over a pot of simmering water.
