Sour Cream Chocolate Icing

Standard

Guys, something amazing has happened!

No I’ve not won the lottery or a new car or anything like that.

And no, Kelsey, there are no babies in my futures.  You are never gonna get to be an Aunt, stop asking!

It is better!  I have finally found an icing that is homemade by me and works! Really!  As I have mentioned before, I have never had success with a homemade icing.  And there is something really sad about making a beautiful cake from scratch and then slathering on the canned stuff.  Not that there is anything really wrong with the canned stuff.  I have eaten gallons of it in my life.

But this is better.

Sour Cream Chocolate Icing

From How to Be a Domestic Goddess

3 oz milk chocolate

3 oz bittersweet chocolate

6 tbsp butter

1/2 cup sour cream

1 tsp vanilla

1 tbsp corn syrup

2 cups confectioners’ sugar (this is a rough estimate: you may need more and probably will)

hot water as needed (I did not need)

Melt the chocolate and butter together either in a microwave-safe-bowl or on the stove top, string constantly.  This is one of the best smells ever. Let it cool down some.

Stir in the sour cream, vanilla, and corn syrup.

Add in the confectioners’ sugar, whisking or stirring like mad to make sure it is lump free.

And now the fun part starts.  If the icing is too stiff add in some hot water 1/2 tsp at a time.  If it is too runny add in more confectioners’ sugar.  Go ad nauseum until you either get a perfect consistency or five gallons of icing.  Mine was just a tad on the runny side, I added about 1/4 a cup more sugar and it was perfect.

Then just ice your cake or cupcakes or dip grapes straight from the fridge into the chocolatey deliciousness.  But be sure to marvel that you have, finally, made homemade icing and it is good.

Sour Cream Chocolate Icing

3 oz milk chocolate

3 oz bittersweet chocolate

6 tbsp butter

1/2 cup sour cream

1 tsp vanilla

1 tbsp corn syrup

2 cups confectioners’ sugar

hot water as needed

Melt the chocolate and butter together either in a microwave-safe-bowl or on the stove top, string constantly.

Stir in the sour cream, vanilla, and corn syrup.

Add in the confectioners’ sugar; make sure it is lump free.

If the icing is too stiff add in some hot water 1/2 tsp at a time.  If it is too runny add in more confectioners’ sugar.

Advertisements

One thought on “Sour Cream Chocolate Icing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s