mmm chocolate.
naked babycakes.
rolled in sprinkles.
all dressed up and ready to go.
CHOCOLATE SOUR CREAM FROSTING
This recipe is adapted from The Dessert Bible
Makes 5 cups of frosting, or enough to frost about 90 babycakes (srsly.)
15 ounces semisweet or bittersweet chocolate, chopped
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
1 teaspoon vanilla extract
Place the chocolate in the top of a double-boiler. Stir until the chocolate is melted. You can also melt it in the microwave, just check every 30 seconds to prevent burning. Remove from heat and let chocolate cool until tepid.
Whisk together the sour cream (room temperature), 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and add 1 tablespoon at a time, until it’s sweetened to your liking.
Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.
Serve it with a yellow cake. It's a classic!
