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Sour Cream Frosting

When it comes to delicious frosting, many people simply buy the cans from the grocery. But, when you want something that tastes a bit more flavorful and less generic then making your own is the way to go. This recipe for sour cream frosting is easy and the result is a frosting that goes with just about any cake. It’s foolproof as well as being very tasty.

Sour Cream Frosting

To make this recipe just combine all the ingredients in a mixing bowl and then use an electric mixer until it’s totally smooth. Then put the frosting into the fridge to firm up a bit. Your cakes or cupcakes should also be chilled for the best frosting experience. Warm or room temperature cakes can fall apart when frosting is applied- hence the refrigeration needed beforehand.

Sour Cream Frosting

Because of the tart taste of sour cream I figured this would go well with red velvet cake and I was not disappointed at all. They did go well together. And, unlike cream cheese frosting I didn’t have an “oops” moment with forgetting to allow the cream cheese to come up to room temperature since sour cream is always soft and spreadable.

Sour Cream Frosting

So then I wondered what the frosting would be like on a batch of lemon ricotta cupcakes. The result was equally delicious. My conclusion is that this frosting would be suitable for many types of cakes- maybe even all types! It’s that good.

Sour Cream Frosting

The only downside to this frosting is that it’s not a firm one and because of the sour cream it needs to be kept refrigerated until the moment you serve your cake or cupcakes. Even with that caveat this is hands down the easiest and most versatile frosting recipe I’ve come across yet!

Makes 4 cups frosting

20m prep time

15m inactive

5
Rated 5 out of 5
Rated by 2 reviewers

Allergens: Milk

Ingredients
  • 3/ 4 cup (1 1/2 stick) unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream, plus more as needed
  • 4 cups powdered sugar
  • pinch salt
Preparation
  1. In a large bowl beat butter with an electric mixer for 2 minutes. Add in vanilla and sour cream and beat again. Then add the rest of the ingredients and mix on low for 2 minutes. If frosting is too dry add a bit more sour cream. If it’s to runny then add in some more powdered sugar. Change mixer to high speed and beat for 3 more minutes.
  2. Place frosting in refrigerator for 15 minute before using. Frost or pipe cakes or cupcakes with the frosting and keep them refrigerated so frosting doesn’t spoil. Unused frosting can be kept in the refrigerator for up to 5 days.

Recipe adapted from Shugary Sweets.

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