Chocolate-Sour Cream Frosting

• 1 pound (4 cups) confectioners sugar, sifted
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 12 ounces cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 18 ounces bittersweet chocolate, melted and cooled (see page 323)
• 1 1/2 cups sour cream

1. Sift together confectioners sugar, cocoa, and salt.
2. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy.
3. Reduce speed to low.
4. Gradually add sugar mixture; mix until combined.
5. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth.
6. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container.
7. Before using, bring to room temperature and beat on low speed until smooth.

confectioners sugar, dutch, salt, cream cheese, unsalted butter, bittersweet chocolate, sour cream

Taken from www.epicurious.com/recipes/food/views/chocolate-sour-cream-frosting-389891 (may not work)