Name: Chocolate-Raspberry Frosting
Yield: Makes about 4 cups
Ingredients: 1 pound semisweet chocolate, chopped; 1 1/3 cups sour cream; 6 tablespoons seedless raspberry jam, whisked to loosen; 1/4 cup light corn syrup; 2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy; 2 teaspoons vanilla extract; 3 tablespoons unsalted butter, room temperature

This recipe originally accompanied Chocolate Layer Cake with Chocolate-Raspberry Frosting.

Recipe information

Yield
Makes about 4 cups

Ingredients

1 pound semisweet chocolate, chopped

1 1/3 cups sour cream

6 tablespoons seedless raspberry jam, whisked to loosen

1/4 cup light corn syrup

2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy

2 teaspoons vanilla extract

3 tablespoons unsalted butter, room temperature

Preparation

Stir chocolate in top of double boiler over simmering water until melted and smooth. Pour chocolate into large bowl. Cool to room temperature. Add sour cream, jam, corn syrup, framboise and vanilla to chocolate. Using electric mixer, beat until mixture is fluffy, smooth and light in color, about 3 minutes. Beat in butter. (Frosting can be prepared 2 hours ahead. Let stand at room temperature. Whisk frosting before using.)

TagsFrosting Dessert Brandy Alcohol Beverages Chocolate Sour Cream Dairy Raspberry Berry Fruit Nut Free Gluten Free Easy Make Ahead Electric Mixer Bon Appétit

Recipe notes

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