Creamy Sour Cream Frosting
Creamy Sour Cream Frosting is tangy, creamy and all around delicious frosting that can be used to layer sponge cakes or puff pastry cakes. Cherries, walnuts and berries can be used in combination with the flavors of this frosting.
Creamy Sour Cream Frosting was one of the most commonly used frostings for cakes in the old USSR, right next to condensed milk buttercream. It was made by whipping homemade sour cream and sugar. With today’s sour cream fat content of 18% you can’t do much whipping to achieve the fluffiness that the original frosting had. To fix that, I came up with this recipe to replicate the texture and the flavor of the old sour cream frosting that was and is used in so many recipes, and liked by many.
The butter and cream is added to aid in creaminess, while the cream cheese is added to better maintain shape, the heavy cream is there to make the frosting fluffy and of course the sour cream is added to give the frosting it’s signature flavor and tang.
You can combine this frosting with double recipe of the Yellow Sponge Cake or double recipe of the Chocolate Sponge Cake for a very delicious cake. If you add cherries or raspberries in between the layers, it will only benefit the overall flavor of the cake.
You can even replace the frosting in the Cherry Honeycomb Cake with this Creamy Sour Cream Frosting. Just make sure to half this recipe here for the proportions of the Cherry Honeycomb Cake.
Tuck this recipe in your recipe book, or better yet PIN IT to your Pinterest board, because it will be one that you will use in more than one cake, so you’ll want to know where it is when you need it.
Creamy Sour Cream Frosting
Ingredients for Creamy Sour Cream Frosting:
- butter, room temperature
- cream cheese, room temperature
- heavy cream
- sour cream
- powdered sugar
- vanilla extract
How to make Creamy Sour Cream Frosting:
In a bowl of a mixer whip 4 oz of butter and 8 oz of cream cheese together for about 5 minutes, or until light and fluffy. Next, add 1 Tbsp of vanilla extract and 2 cups of powdered sugar and whip them in.
In a separate bowl whip 2 cups of heavy whipping cream until stiff peaks and fluffy.
Then, add 2 cups of sour cream and carefully fold it in with a spatula.
Combine the two prepared mixtures and again carefully fold it with a spatula, being careful not to delate it. Do not whip, or the mixture will become runny.
Refrigerate frosting until ready to use. Use within 30 minutes to 1 hour, to prevent it from deflating and becoming runnier.
Recipes using this Sour Cream Frosting:
- Chocolate Cake with Plums – A chocolate walnut cake with this frosting and dry plums.
- Marble Cake – Chocolate and vanilla cake with cherry juice and sour cream frosting.
- Honeycomb Cherry Cake – Cherry wrapped in puff pastry and this frosting.
Creamy Sour Cream Frosting
Creamy Sour Cream Frosting is tangy, creamy and all around delicious frosting that can be used to layer sponge cakes or puff pastry cakes. Cherries, walnuts and berries can be used in combination with the flavors of this frosting.
Ingredients
- 4 oz butter room temperature
- 8 oz cream cheese room temperature
- 2 cups heavy cream
- 2 cups sour cream
- 2 cups powdered sugar
- 1 Tbsp vanilla extract
Instructions
How to make Sour Cream Frosting
-
In a bowl of a mixer whip 4 oz of butter and 8 oz of cream cheese together for about 5 minutes, or until light and fluffy.
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Next, add 1 Tbsp of vanilla extract and 2 cups of powdered sugar and whip them in.
-
In a separate bowl whip 2 cups of heavy whipping cream until stiff peaks and fluffy. Then, add 2 cups of sour cream and carefully fold it in with a spatula.
-
Combine the two prepared mixtures and again carefully fold it with a spatula, being careful not to delate it. Do not whip, or the mixture will become runny.
Recipe Notes
Refrigerate frosting until ready to use. Use within 30 minutes to 1 hour, to prevent it from deflating and becoming more runny.Â
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Hi Marina,
I noticed you mentioned that with today’s sour cream of 18% fat you can’t achieve the same texture, I live in Israel and we have one with 27% would that replace the butter and cream cheese? as cream cheese is not easy to come by and with everything thats going on butter has become pretty much like gold. if so, should I just whip up sugar and this high fat content sour cream?
Also would this work on a red velvet cake?
I am looking for some nice recipes to cheer my family up in the middle of all this chaos.
Hi Marina
I’ve been following your blog for a few years now. It’s brilliant!
Have made your Napoleon many times. Absolutely delicious!
Have a few questions. Want to make your chocolate custard cake, but instead of the custard filling I want to use you’re sour cream frosting. My concern is how well the filling holds up in the cake, as in the recipe for the frosting you specify to use it within
30 min to 1 hr.
Is there a reason you line your sheet pan with foil, instead of parchment. Thanks.
Hi Anna
The reason you want to use the frosting right away is that as it sits it deflates and becomes less stable. This doesn’t mean that you need to eat the cake within 30 minutes, but just use it to layer the cake. I think this frosting should work with that ake.
You can use parchment or foil+nonstick spray. Either will work the same.
I just visited Zaporizhzhia, Ukraine in July `18. I love finding the recipes that reminds me of my visit. Thank you so much for sharing!
Linda Long
Thank you for sharing Linda!
How did you enjoy Ukraine?