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Fudgy chocolate frosting?

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Brussels Sprout Apr 21, 2009 12:13 PM

Anyone have a recipe for a fudgy chocolate frosting? Thick and rich, milk or dark.

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    Nyleve RE: Brussels Sprout Apr 21, 2009 12:23 PM

    This should do it for you. Don't let the sour cream scare you - it's delicious and not at all sour-creamish. Very very smooth and thick.

    Fudgy Sour Cream Frosting
    2 cups semisweet chocolate chips
    1-1/2 cups sour cream
    1 tsp. vanilla

    In a double boiler, or in a saucepan set over a pan of hot (not boiling) water, melt the chocolate chips, stirring until smooth. Transfer to a mixing bowl.

    Add the sour cream and the vanilla and beat, with an electric mixer on medium speed, until smooth and creamy. Let cool just slightly - until the frosting begins to thicken. But don’t wait too long because it will quickly thicken beyond spreadability. Spread frosting evenly over cake or brownies, then chill until set.

    Makes enough to fill and frost one 9-inch two-layer cake, or a couple of pans of brownies.

    5 Replies
    1. re: Nyleve
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      Hassley RE: Nyleve Apr 21, 2009 12:53 PM

      Sounds delicious! I'm gonna tuck this away for future use myself :)

      1. re: Nyleve
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        cheesecake17 RE: Nyleve Apr 21, 2009 01:01 PM

        This looks great! I'm saving it also..

        1. re: Nyleve
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          Brussels Sprout RE: Nyleve Apr 21, 2009 02:39 PM

          What size cake will that frost? Will it fill it as well?

          I have done many frostings with sour cream. This one looks simple and good! I am surprised at no butter/

          By the way, goat's milk butter also adds a nice twang to a frosting.

          1. re: Brussels Sprout
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            Nyleve RE: Brussels Sprout Apr 21, 2009 03:44 PM

            It will fill and frost an 8 or 9 inch two-layer. Or just the top of a 9 x 13 pan. No butter, but plenty rich and creamy.

          2. re: Nyleve
            chowser RE: Nyleve Apr 22, 2009 12:31 PM

            This was my go-to recipe after you posted it a while back. But, I forgot the proportions and tried googling it. I found this chocolate sour cream one at epicurious.com which is similar but a little creamier that uses a combination of milk chocolate and dark. I now play with proportions, depending on the type of cake it is and how rich of a chocolate flavor I want:

            http://www.epicurious.com/recipes/foo...

            Another one I like is RLB's milk chocolate buttercream from the Cake Bible. Again, it uses a combination of milk and dark chocolate and I play around w/ proportions. It's just milk chocolate, dark chocolate, butter, vanilla. I can find the proportions if anyone is interested.

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            Querencia RE: Brussels Sprout Apr 21, 2009 04:19 PM

            This is no good for staying up on the sides of a layer cake but it is heaven on a cake-in-the-pan that you pour it over (or brownies): Put in saucepan 1 cup sugar, 1/3 cup milk, and 1/3 cup butter. Bring to a boil and boil softly for 1 minute by the clock. Remove from burner. Dump in 1 cup chocolate chips and stir until melted. Add 1 tsp vanilla. Immediately, pour over warm or cooled cake. This frosting sets up as it cools and turns to a layer of fudge.

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              edwinasam RE: Brussels Sprout Apr 22, 2009 10:49 AM

              from Cook's Illustrated:
              Foolproof Chocolate Frosting
              Makes about 3 cups, enough to frost one 9-inch 2-layer cake

              This frosting may be made with milk, semisweet or bittersweet chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

              20 tablespoons (2-1/2 sticks) unsalted butter, softened (60 to 65 degrees)
              1 cup (4 ounces) confectioner’s sugar
              3/4 cup Dutch-processed cocoa
              Pinch table salt
              3/4 cup light corn syrup
              1 teaspoon vanilla extract
              8 ounces chocolate, melted and cooled slightly (see note)

              In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note)

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