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Sour cream frosting

Submitted by on Saturday, 7 February 2009 No Comment

frostingNot that there’s anything wrong with basic buttercream – Big Guy actually prefers it, making his “ick” face when first exposed to this recipe.

But I have a low boredom threshold and like to play around. Which is why I dug this recipe out from the recesses of my hard drive and gave it a shot yesterday.

It’s a thin frosting, which makes it great for frosting a cake but means it’s not really suitable for decorating. I was able to pull off some basic shapes by combining it with some leftover buttercream, or you could add powdered sugar to stiffen the frosting.

The rich taste, though, is a nice break from the same-old, same-old. It’s also easier on the mixer than buttercream, easily do-able with a hand mixer.

Sour cream frosting

  • 1/2 c. sour cream
  • 2 teaspoons vanilla extract or 1/8 tsp. Lorann flavoring
  • 1/2 cup butter
  • 4 cups powdered sugar

Whip sour cream, butter and flavoring until well-blended. Slowly add powdered sugar. Use additional sour cream if the icing’s too thick.

This recipe makes enough to frost and fill eight-inch round layers, though if you’re torting the cake you’ll need to double the batch.

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Copyright 2009 Debra Legg. All rights reserved.

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