12 ounce semisweet chocolate pieces (2 cups) ½ cup butter 1 8 ounce container dairy sour cream 4 ½ cup sifted powdered sugar (about 1 pound)
Butter Frosting
¾ cup butter, softened 2 pound (about 8 cups) powdered sugar ⅓ cup milk 2 teaspoon vanilla Milk Food coloring, optional
Citrus Butter Frosting:
Substitute lemon or orange juice for the milk and add 1/2 teaspoon finely shredded lemon or orange peel.
Chocolate Butter Frosting:
Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar.
Coffee Butter Frosting:
Add 1 tablespoon instant espresso coffee powder or coffee crystals with the powdered sugar or substitute strong brewed coffee for the milk.
Peppermint Butter Frosting:
Substitute 1/2 teaspoon peppermint extract for the vanilla and tint pink with red food coloring.
Almond Butter Frosting:
Substitute 1/2 teaspoon almond extract for the vanilla.
Milk Chocolate Butter Frosting:
Melt 1 cup milk chocolate pieces and beat into the butter before adding the powdered sugar.
Peanut Butter Butter Frosting:
Beat 1/2 cup peanut butter into the butter before adding the powdered sugar.
Spice Butter Frosting:
Add 1 to 2 teaspoons apple pie spice or pumpkin pie spice with the powdered sugar.
Strawberry Butter Frosting:
Beat 1/3 cup strawberry jam into the butter before adding the powdered sugar.
Irish Cream Butter Frosting:
Substitute Irish cream liqueur for the milk.
