Reviewed: Aug. 1, 2009

Gorgeous, very tasty. I used belgian white chocolate....quite sweet and waited for chocolate to cool in a cold water bath then electric whisked the sour cream in. It goes very stiff due to the cold cream then becomes lovely. If you add the cold cream to warm chocolate i imagine it will split, so let the choc cool.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sean Esher England

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2009

This was super easy and totally fabulous. Abolutely no need to add any powered sugar to this one.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cristina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2009

This frosting is the perfect compliment to a super-sweet cake. I used it with the "Black Magic Cake".

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tristie

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

I must have missed something. Sour cream and white chocolate and nothing else? I won't be making this one again. I thought I followed the recipe to the "T" but the instant I added the sour cream (to the well cooled white chocolate), it instantly clumped. No amount of beating in my electric mixer would have smoothed this out. I had to add powdered sugar to salvage the frosting. Still, it's not the way I expected frosting to taste. I added a pinch of salt to insure it wasn't overly sweet when I added the powdered sugar.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

RADSITT

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2008

This icing gets a 5 for ease and taste. I melted the chocolate in the microwave and once melted added the sour cream- SO EASY!! Love this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

It went really well with Aini's Strawberry Cupcakes. I used about 150 grams of white Fazer baking chocolate, and a bit less than 100 grams of Creme Fraiche. To speed cooling, I floated the glass bowl with the hot chocolate in a pot of ice water and continued stirring until almost set. The creme fraiche/choc mixture was a bit lumpy at first, but after stirring turned a beautiful consistency, perfect for cakes or cupcakes. super, super sweet taste, but I guess that depends on your brand of chocolate.

Was this review helpful? [ YES ]
6 users found this review helpful