Easy Frostings & Fillings

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. (Statrt at a low speed to avoid getting sugar everywhere!)

Sour Cream Chocolate Frosting
9 oz. semisweet chocolate, chopped
9 oz. milk chocolate, chopped
3 cups sour cream
2 tsp. vanilla

Melt the two kinds of chocolate in a double boiler over low heat. When the chocolate is almost melted, remove from heat and stir until smooth. Using a wire whisk or electric beater, beat in the sour cream and vanilla until the mixture is smooth and well blended. This will generously fill and frost a 9" two layer cake.

Super Simple Chocolate Blender Frosting

1 cup semisweet chocolate chips
1/4 cup strong, hot, brewed coffee
2 tablespoons confectioners' sugar
4 egg yolks
1/2 cup butter
2 tablespoons dark rum

Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.

Chocolate Cream Filling

3 tablespoons all-purpose flour
1/8 teaspoon salt
3/8 cup granulated sugar
1/2 cup cream
1/2 cup milk
4 egg yolks
2 ounces unsweetened chocolate
1 teaspoon pure vanilla extract

Mix the flour, salt and sugar in a saucepan. Blend in a portion of the cream. Place on medium heat and stir constantly. Add the remainder of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a small portion of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened (not thick).

Remove from heat, add 2 ounces of melted, unsweetened chocolate to the mixture along with the vanilla. Cool quickly by placing saucepan in a cold water bath (bowl with water and ice), stirring until cool. To prevent a skin from forming, brush with melted butter. Stir before using.

Whipped Ganache (Can be used for filling or frosting.)

1 1/2 pounds chocolate (bittersweet, semisweet)
6 ounces unsalted butter
3 cups heavy cream

Melt the chocolate and butter. Fold in 1 cup of cream. Whip remaining cream until thickened but not holding peaks. Fold cream into the chocolate mixture. At this point, you can chill it until later. If chilled, allow the filling to come to room temperature and beat in a mixer until light and fluffy.