Chocolate Bittersweet Frosting
By ClaudiaJan
Chocolate Bittersweet Frosting
4 cups semisweet chocolate -- 24 oz.
16 ounces sour cream -- room temperature
Melt 24 oz semisweet chocolate chips as the bag directs. Cool Slightly; whisk in 16 oz. room temperature sour cream. Let stand for 15 minutes or until thick enough to spread. Makes enough to frost a three layer cake.
0/5
(0 Votes)
Ingredients
- Chocolate Bittersweet Frosting
Preparation
Step 1
Chocolate Bittersweet Frosting