Makes about 4 cups/845 ml frosting
WHAT’S MORE CELEBRATORY AND REMINISCENT OF CHILDHOOD THAN MILK chocolate? I know that bittersweet is all the rage, and I love adding edge to baked goods by using it in place of semi-sweet chocolate sometimes. But in the words of the great Nigella Lawson, there are times that only milk chocolate will do. And for me, one of those times is when you’re frosting a fluffy yellow birthday cake. This recipe is inspired by one from the brilliant food scientist and author Shirley Corriher. A bit of semisweet chocolate in this silky, flexible, glossy, gloriously swoopable frosting keeps it from being toothachingly sweet, as does the sour cream. It’s simply the prettiest frosting you’ll ever see.
8 ounces/225 g milk chocolate
6 ounces/170 g semisweet chocolate
2 tablespoons/42 g light or dark corn syrup
½ teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
½ cup/120 g full-fat sour cream
½ cup/120 g heavy whipping cream
In a double boiler, melt together the milk and semisweet chocolate until smooth. Allow the chocolate to cool slightly.
In the bowl of an electric mixer fitted with the paddle attachment, stir together the corn syrup, vanilla, and salt. Add the sour cream and cream. Add the cooled melted chocolate. Beat on medium speed until the frosting is smooth, glossy, and gorgeous. If it seems a bit sloppy, more like chocolate pudding than frosting, allow it to firm a bit with a 1-hour rest at room temperature. Beat again briefly before using.