Sour Cream Icing
This sour cream icing is incredibly easy to make and tastes delicious. It is the perfect topping for Bundt cakes, quick breads, cinnamon rolls, coffee cakes and sheet cakes.
Servings: 1.5 cups
Calories: 117kcal
Ingredients
- ½ cup (120 g) full fat sour cream room temperature
- ½ cup (113 g) unsalted butter softened
- ¾ cup (90 g) powdered sugar sifted
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- In a large mixing bowl, using an electric hand mixer, beat ½ cup full fat sour cream and ½ cup unsalted butter together until smooth.
- Add ¾ cup powdered sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon sea salt. Beat until smooth and fully combined.
- Use immediately for icing or glaze, or refrigerate for 1-2 hours for frosting single layer cakes.
Notes
If the butter and sour cream aren’t at room temperature, the butter will go lumpy when you try to mix them together.
Nutrition
Serving: 2tablespoons | Calories: 117kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 9.5g | Cholesterol: 26mg | Sodium: 28.4mg | Sugar: 7.7g | Vitamin A: 76.6IU | Vitamin C: 0.1mg