Sour cream frosting
Not 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.
Copyright 2009 Debra Legg. All rights reserved.
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