In baking and cooking, when you are attempting to combine warmed melted solids with cool non-solids (or cool non-solids that will become solid when mixed with warmed non-solids), and you would like to have the result of a creamy non-clumpy substance, you need to take the time to introduce the two ingredients slowly. It also helps if you also get your cool substance to or close to room temperature.
Therefore with this recipe, I measured out my sour cream and set it aside to become room temperature. Then I melted the white chocolate chips and stirred them with a fork to a cooler state. When I felt that they were at the correct temperature but not again solid chocolate, I drizzled the white chocolate into the sour cream while I was mixing on low speed. Once they were creamed together I turned up the speed to high to make the mixture thicken. As with any cream based product, the more you mix it the thicker it will become but you must be careful you do not over beat.
This recipe is more of an icing than a frosting in my opinion. Therefore I added 2 cups of powdered sugar and a tablespoon of pure vanilla extract. Add additional powdered sugar ¼ cup at a time until your desired thickness. My addition to this recipe made the mixture more like a frosting for my taste and it retained the white chocolate flavor due to the additional vanilla.
So no problems with this recipe. It turned out excellent!!!
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In baking and cooking, when you are attempting to combine warmed melted solids with cool...