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Ingredients
- Dark Chocolate Frosting:
- For Both: Enough frosting for 24 cupcakes, 2 tablespoons each.
- 2 cups (12-ounce bag) semi-sweet choc chips
- 1 Cup sour cream
- - - -
- White Chocolate Frosting:
- 9 Ounces White Chocolate, Chopped
- 1 1/8 Cups Sour Cream
Preparation
Step 1
Dark Chocolate Frosting:
Melt chocolate in large glass bowl in microwave as package directs. Add sour cream; beat with electric mixer until fluffy and good spreading consistency.
Enough frosting for 24 cupcakes 2 Tablespoons each .
- - -
White Chocolate Frosting:
10minutes- - yields 2 cups
Melt the white chocolate in a heatproof bowl set on top of a saucepan filled with two inches of simmering water. Stir occasionally, and remove from the heat before it is completely melted. Stir until smooth. Allow to cool until almost starting to set, then stir in sour cream. It is now ready to use. For a fluffier frosting, allow to cool completely then beat with an electric mixer.