Chocolate Icing

Directions

1. 1
   Heat the butter and chocolate in a bowl over a double boiler.
2. 2
   Stir constantly with a rubber spatula or wooden spoon until the butter and chocolate are fully melted and combined.
3. 3
   Remove the bowl from the heat and add the cocoa powder and vanilla, whisking until combined.
4. 4
   Add half the confectioners sugar and continue to whisk.
5. 5
   (If the mixture gets too thick to whisk, you can use a spatula or spoon, but be sure to incorporate all the sugar.)
6. 6
   Add half the sour cream and mix with a rubber spatula until combined.
7. 7
   Then add the remaining confectioners sugar and mix until combined.
8. 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.
9. 9
   (If the climate is hot or humid, not all the sour cream will be necessary.)
10. 10
    Let the icing chill in the refrigerator for 20 to 30 minutes before using.
11. 11
    The icing can be kept in an airtight container in the refrigerator for up to 4 days.
12. 12
    Beat in a mixer or stir vigorously with a rubber spatula for about 2 minutes before using.
13. 13
    This is a difficult icing to use for a summertime picnic or other occasions that may take place somewhere hot.
14. 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.
15. 15
    If you use the icing sparingly between cake layers, the heat wont affect the construction of your cake.
16. 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.