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~ Deceivingly Dark-Chocolate Sour-Cream Frosting ~

IMG_7843To even the trained eye, the appearance of this decadent cake frosting almost always fools folks into guessing it is made with milk chocolate -- it's not.  It's made with a full dose of quality bittersweet chocolate, then whipped with a good dose of dairy butter and sour cream, which gives it its light color and tantilizing tang.  When it come to this particular frosting, it is all about tasting it, and, it is happily full of bold dark-chocolate flavor, and thankfully lacking in the cloying sweetness of all-too-many frosting recipes (which is why I like it so much).  This rich, velvety, ultra-smooth stuff is a dream to spread on your favorite cake or pipe onto your favorite cupcakes. It is particularly at home atop one of my favorite all-time cakes, and, you can find my recipe for ~ David's Devilishly Dark and Dense Devil's Food Cake ~  by clicking on the related link below!

IMG_7746I grew up with sour cream added to all sorts of savory and sweet dishes -- it was used to make creamy sauces and stirred into soups, it went into salad dressing and dips, and, it was a secret ingredient in cake batters and pastry dough.  "Smetana" (the Russian word for "soured cream"), with its thick, smooth consistency and subtle tang has been a staple in Eastern European kitchens for generations.  From a taste and consistency standpoint, it's almost identical to cooking with yogurt, and in certain culinary applications, like mayonnaise too.

IMG_76876  ounces bittersweet chocolate, chopped (Note:  Lindt is my favorite chocolate, but there are many to choose from, so, be sure to use your favorite.  Good old-fashioned chocolate morsels work fine too.)

1/2  cup unsalted butter, at room temperature, very soft (1 stick)

1/2  cup sour cream, at room temperature

2 1/2  cups confectioners' sugar, sifted through a mesh strainer after measuring to remove any lumps or clumps

1  teaspoon vanilla extract

IMG_7719~ Step 1.  In the top of a double boiler over a bit of barely-simmering water, whisk the chocolate until it is melted and silky smooth.

IMG_7723Remove from stovetop and set aside to cool until just slightly warm, about 30-40 minutes, taking a moment to stir it about every 5 minutes.  While the chocolate is cooling:

IMG_7693 IMG_7696 IMG_7701 IMG_7712 IMG_7728~Step 2.  Place the butter in a large bowl, and, over medium speed of mixer, beat about 30 seconds.  Add the sour cream and the vanilla extract and beat again, until smooth, about 1 minute.  Add the confectioners' sugar, in three-four increments, blending well after each addition and scraping down the sides of the bowl with a rubber spatula often during the process.

~ Step 3.  Add the cooled chocolate, and, over low speed of mixer, blend IMG_7731until uniform in color.  Increase mixer speed to high and beat until frosting is ultra-creamy and nicely aerated, about 2-2 1/2 minutes.

You'll have about 3 cups which is easily enough to frost 1, 8" or 9" layer cake, the top of a 13" x 9" x 2" cake, or, 1 1/2 dozen cupcakes. Store covered, at room temperature for 3-4 hours, or, in the refrigerator for 3-4 days.  Return to room temperature prior to frosting chilled cake layers or cupcakes.

Use immediately to frost a cake or pipe on cupcakes...

IMG_7837... or store in the refrigerator for up to 1 week!

IMG_7863Deceivingly Dark-Chocolate Sour Cream Frosting:  Recipe yields 3 cups.  This is enough to easily frost 1, 8"-9" layer cake, the top of a 13" x 9" x 2" rectangular cake, or 1 1/2 dozen standard-sized cupcakes.

Special Equipment List:  cutting board; chef's knife' double boiler; whisk; hand-held electric mixer; large rubber spatula

6a0120a8551282970b0192abfea064970dCook's Note:  Another great way to top some cakes and desserts is to spread them with ganache.  To learn about ~ Chocolate Ganache: What It is & How to Make It ~, click into Categories 6, 15, or 20.

IMG_4447In the event you'd like to ~ Treat Yourself to a Slice of Peanut Butter Cup Pie ~, click into Categories 6, 11, 15 or 22!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2015)


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