Bourbon Sour Cream Chocolate Frosting Recipes

BOURBON CREAM CHEESE FROSTING

Bourbon Cream Cheese Frosting image

A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!

Provided by Susan Hissam

Categories Desserts Frostings and Icings Cream Cheese

Time 50m

Yield 12

Number Of Ingredients 4

Ingredients

½ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
5 tablespoons premium bourbon

Steps:

Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.3 g, Cholesterol 40.9 mg, Fat 14.2 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.2 mg, Sugar 39.2 g

SOUR CREAM CHOCOLATE FROSTING

Sour Cream Chocolate Frosting image

Sour cream brings the tangy to this quick and easy chocolate frosting recipe.

Provided by Mary Beth Guba

Categories Desserts Frostings and Icings Chocolate

Yield 16

Number Of Ingredients 6

Ingredients

1 cup semisweet chocolate chips
4 tablespoons butter
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¾ cups confectioners' sugar

Steps:

Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 62 mg, Sugar 26 g

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING

Pumpkin Cheesecake with Bourbon-Sour Cream Topping image

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Categories Gourmet Thanksgiving Fall Dessert Cheesecake Pumpkin Cream Cheese Sour Cream Pecan Bourbon Mixer Bake Kid-Friendly Potluck Small Plates Holiday 2018

Yield 12-16 servings

Number Of Ingredients 25

Ingredients

For the crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 (8-ounce) packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired
For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish

Steps:

Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

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