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1
Heat the butter and chocolate in a bowl over a double boiler.
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2
Stir constantly with a rubber spatula or wooden spoon until the butter and chocolate are fully melted and combined.
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3
Remove the bowl from the heat and add the cocoa powder and vanilla, whisking until combined.
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4
Add half the confectioners sugar and continue to whisk.
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5
(If the mixture gets too thick to whisk, you can use a spatula or spoon, but be sure to incorporate all the sugar.)
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6
Add half the sour cream and mix with a rubber spatula until combined.
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7
Then add the remaining confectioners sugar and mix until combined.
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8
Begin to add the remaining sour cream, stirring constantly and adding more until youve reached a desired consistency for the icingsmooth and spreadable, like peanut butter.
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9
(If the climate is hot or humid, not all the sour cream will be necessary.)
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10
Let the icing chill in the refrigerator for 20 to 30 minutes before using.
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11
The icing can be kept in an airtight container in the refrigerator for up to 4 days.
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12
Beat in a mixer or stir vigorously with a rubber spatula for about 2 minutes before using.
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13
This is a difficult icing to use for a summertime picnic or other occasions that may take place somewhere hot.
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14
If you want to use it for those occasions anyway, just keep the dessert in the shade and be prepared for the icing to get really soft.
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15
If you use the icing sparingly between cake layers, the heat wont affect the construction of your cake.
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16
Also, try using only 2/3 to 1 cup sour cream (as opposed to the 1 1/3 cups called for) to make a thicker icing.
