Sour Cream Frosting

This Sour Cream Frosting has the perfect balance of sweet and tangy! This versatile frosting pairs beautifully with everything from rich chocolate to delicate fruit and floral flavors.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings Tablespoons (1.5 cups)

Calories 78kcal

Author Amee

Ingredients

½ cup unsalted butter, softened
¼ cup sour cream, at room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla bean paste (see note)
pinch salt

US Customary - Metric

Instructions

In the bowl of a stand mixer, beat the butter until smooth, scraping down the sides of the bowl as needed.
½ cup unsalted butter, softened
Add the sour cream and mix to combine. Gradually add the sifted powdered sugar and mix until incorporated. Add the vanilla bean paste (see note) and salt and mix to combine.
2 cups powdered sugar, sifted, 1 teaspoon vanilla bean paste, ¼ cup sour cream, at room temperature, pinch salt
If not using the frosting immediately, place it in an airtight container and it will keep in the refrigerator for up to a week. You'll have to take the frosting out of the fridge to warm up for it to be a spreadable consistency.
For longer storage, the frosting will keep for up to three months in an airtight container in the freezer. Just thaw overnight in the refrigerator, then allow to warm at room temperature until it's a consistency you can work with. If necessary, the frosting can be re-whipped to a smooth consistency.
Enjoy!

Notes

Note on vanilla bean paste: I love the flavor of vanilla bean paste, and the beautiful flecks of vanilla bean it leaves in the frosting! If you don't have vanilla bean paste or prefer not to use it, you can use an equal measure of vanilla extract.

Nutrition