Chocolate Sour Cream Icing

Chocolate Sour Cream Icing

12 oz. semisweet chocolate, grated, chopped or chips 1 stick unsalted butter 1 cup sour cream 1 t. vanilla extract Pinch kosher salt 5 1/2 to 6 cups powdered sugar

In a pan or in a microwave on low heat, warm the chocolate and butter until melted and smooth. Transfer to a large bowl, let cool. Add the sour cram, vanilla and salt. With an electric mixer at medium, beat the mixture until light and fluffy. Reduce speed to low and slowly add the powdered sugar, 1/2 cup at a time until the desired consistency is reached. Increase speed to medium high and beat for 1 minute. Cover and refrigerate for at least 30 minutes and up to 8 hours before using. Frost cakes or cupcakes just before serving. Source: Unknown

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 * Catsrecipes Y-Group