Best Ever Chocolate Frosting
If you have roughly 45 minutes to spend in the kitchen, Best Ever Chocolate Frosting might be an amazing gluten free recipe to try. This recipe makes 4 servings with 1258 calories, 11g of protein, and 56g of fat each. For $3.07 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a frosting. This recipe is liked by 4093 foodies and cooks. A mixture of greek yogurt, powdered sugar, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Somethings Wanky. Overall, this recipe earns a solid spoonacular score of 51%. Similar recipes are (Secretly Healthy) Decadent Chocolate Layer Cake with a Special Chocolate Frosting, Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze, and 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache.
Servings: 4
Ingredients:
8 ounces sour cream or Greek yogurt
4 1/2 cups powdered sugar
1/2 cup salted butter
12 ounce package semisweet (or any mixture of) chocolate chips
1 tsp vanilla extract.
Equipment:
microwave
bowl
hand mixer
Cooking instruction summary:
Place the butter in a large microwave-safe bowl. Microwave for 60 seconds, or until butter is melted completely.Add the chocolate chips to the bowl and stir until chocolate chips are very melted. When you feel like the chocolate chips won't melt any more just from being in the warm butter, place the bowl back in the microwave and heat for 30 seconds. Remove and stir until chocolate chips are completely melted and smooth (nuke an additional 30 seconds if necessary).Use an electric mixer to mix in the sour cream.Add the powdered sugar a cup at a time and the vanilla extract, mixing well in between each addition.Use immediately or store covered in the refrigerator for up to 2 weeks. Warm in the microwave in 30 second increments for spreading after refrigerating.
Step by step:
1. Place the butter in a large microwave-safe bowl. Microwave for 60 seconds, or until butter is melted completely.
2. Add the chocolate chips to the bowl and stir until chocolate chips are very melted. When you feel like the chocolate chips won't melt any more just from being in the warm butter, place the bowl back in the microwave and heat for 30 seconds.
3. Remove and stir until chocolate chips are completely melted and smooth (nuke an additional 30 seconds if necessary).Use an electric mixer to mix in the sour cream.
4. Add the powdered sugar a cup at a time and the vanilla extract, mixing well in between each addition.Use immediately or store covered in the refrigerator for up to 2 weeks. Warm in the microwave in 30 second increments for spreading after refrigerating.
Nutrition Information:
covered percent of daily need
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