From Marie Antoinette to the Mad Hatter
How-to make Sprinkles cupcakes style chocolate icing
Ingredients
10 oz. bittersweet chocolate, chopped
1 lb. unsalted butter, at room temp
1 lb. 8 oz. powdered sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1/2 cup sour cream
Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.
Don’t over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!
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