As a child I had a phobia of frosting. I was the kid at birthday parties that wanted the piece of cake with the icing scrapped off.
I didn’t care for the overly sweet taste and texture of ready-made icing. I also preferred fruit to most desserts. Weird kid. I know.
The weirdness has stuck with me.
Anyway, I still avoid frosting like the plague for the most part, except for maybe real cream cheese frosting. I like the tang!
I came across this recipe a few years ago for sour cream chocolate frosting.
I liked the idea that the sour cream would mellow out the sweetness of the frosting.
And I was right. It’s the perfect balance of sweet and “sour.”
Last night, after a mini wedding present opening party for my sister and her new husband who just returned from their honeymoon, I whipped up a simple yellow cake for work today.
We have two birthdays in our office this week so I thought I should do my duty as office admin and create a “celebration.”
As much of a celebration as one can have in an office full of engineers. Yawn.
If you are looking for a new frosting recipe give this one a try. It’s great! And the texture of the frosting is downright heavenly to work with.
Chocolate Sour Cream Frosting
Makes 2 cups
- 1 cup semisweet chocolate chips
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 3/4 cups confectioners’ sugar
- Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner’s sugar until the frosting is of spreading consistency, beat well.