Sour Cream Frosting and Chocolate Whip Cream Frosting

(pic & recipe from: https://sugargeekshow.com/recipe/cream-cheese-frosting/)

Sour Cream Frosting

• ingredients:
• 12 oz (340 g) cream cheese room temp (microwave for 10 secs at a time)
• ▢12 oz (340 g) salted butter room temp (microwave for 10 secs at a time)
• ▢48 oz (1361 g) powdered sugar (1 & 1/2 bags)
• ▢1 tbsp vanilla
• ▢1/2 tsp salt
• 
  
• directions:
• 1. Cream the softened butter until smooth. Add in your softened cream cheese and continue creaming on low until fully incorporated and smooth. 
• 2. Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
• Store leftover buttercream in the fridge for up to a week or freeze up to 6 months. 
• 
  

(pic & recipe: https://sugargeekshow.com/recipe/chocolate-wasc/)

Chocolate Frosting

• ingredients:
• 16 ounces Semi-Sweet Chocolate
• ▢16 ounces heavy whipping cream
• ▢1/2 teaspoon salt

• directions:

  • 1. Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!

  2. Heat cream until steam is rising from the surface but it isn't boiling.

  3. Pour hot cream over the chocolate and let sit for 5 minutes

  4. Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.

  5. Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.

  Frost cake as desired.