Dish Snapshot
Introduction
Imagine lifting the lid to a bowl of glossy, tang-kissed frosting — the first breath brings a subtle tang from cultured sour cream, softened butter’s buttery warmth and a whisper of vanilla. The texture is pillowy yet substantial; it spreads easily across a cake’s warm crumb and puddles into the grooves of a cupcake with luxurious sheen. On the tongue it’s sweet but balanced, the confectioners’ sugar mellowed by the gentle acidity of sour cream so each bite feels bright, not cloying.
This sour cream frosting is the kind of recipe that turns ordinary gatherings into cozy, memorable moments: slathered over a cinnamon-spiced loaf for Sunday brunch, dressed atop carrot or spice cakes at holiday dinners, or dolloped onto cupcakes for afternoon tea. If you love rich frostings but want a finish that’s a touch lighter and more sophisticated than a pure buttercream, this is your go-to. If you adore other decadent frostings, you might also enjoy a decadent caramel buttercream for a different kind of indulgence.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: Makes about 2 to 2 1/2 cups (approximately 12 two-tablespoon servings)
- Difficulty Level: Easy — perfect for beginners and busy bakers
Nutrition Highlights
Nutritional estimates are based on USDA FoodData Central values for the ingredients used (sour cream, unsalted butter, and powdered sugar). Values are approximate and depend on exact brands and measurements. This recipe assumes 1 cup full-fat sour cream, 1/2 cup (113 g) unsalted butter, and 4 cups (approx. 480 g) powdered sugar, yielding about 12 servings.
Per serving (≈2 tablespoons)
- Calories: ~260 kcal
- Total Fat: ~11.5 g
- Saturated Fat: ~7.2 g
- Carbohydrates: ~41 g
- Sugars: ~40 g
- Protein: ~0.6 g
- Sodium: minimal (depends on added salt and salted vs unsalted butter)
Notes: These figures were calculated from USDA nutritional data for common forms of the ingredients. If you use reduced-fat sour cream or reduce the powdered sugar to 3 cups, calories and carbs will drop proportionally. For guidance on portioning and healthier swaps, Mayo Clinic and the USDA offer useful recommendations on managing added sugars and saturated fat.
Why You’ll Love It
- Bright balance: The tang of sour cream cuts through the sweetness, giving you a frosting that feels lighter and more complex than plain buttercream.
- Versatile pairing: It complements spice, carrot, chocolate, and fruit-forward cakes — perfect for holiday traditions or a midweek treat.
- Quick and forgiving: Ready in minutes, with a forgiving texture that’s easy to spread or pipe.
- Nostalgia with a twist: It evokes classic home-baked flavors while updating them with a modern, slightly tangy finish that guests will comment on.
Preparation Guide
Ingredients
- 1 cup (240 g) full-fat sour cream
- 1/2 cup (113 g) unsalted butter, softened
- 3–4 cups (360–480 g) powdered (confectioners’) sugar, sifted (start with 3 cups and add to taste)
- 1 teaspoon pure vanilla extract
- A pinch of fine sea salt
Optional ingredients and substitutions
- 1–2 tablespoons milk or heavy cream — to thin if needed
- 1 tablespoon lemon juice — for extra tang
- 1/2 cup (120 g) cream cheese (softened) — for a richer, tangier cream cheese-sour cream hybrid
- Powdered sugar reduction: use 3 cups for less sweetness
- Vegan option: use vegan butter and a dairy-free sour cream substitute (see Variations)
Method & Process
- In a mixing bowl, cream together the softened butter and sour cream until smooth and well combined. Use a hand mixer or stand mixer on medium speed for about 1–2 minutes.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing after each addition until fully incorporated. Start with 3 cups and add up to 4 cups until you reach your desired sweetness and stiffness.
- Stir in the vanilla extract and a pinch of salt. Taste and adjust: more vanilla for aroma, a dash of lemon juice for brightness, or extra powdered sugar to stiffen.
- If the frosting is too firm, mix in 1 tablespoon of milk or cream at a time until it reaches a smooth, spreadable consistency. If too thin, add a bit more sifted powdered sugar.
- Use immediately to frost cakes, cupcakes, or cookies. For piping, chill briefly to firm up consistency.
Practical tips
- Avoid overmixing once all ingredients are combined — overbeating can break down the texture and make it runny.
- Sift powdered sugar for a silkier, lump-free frosting.
- If the butter is too soft (almost melted), chill for 10–15 minutes so the frosting holds shape better for piping.
- For less sweetness, start with 3 cups powdered sugar and adjust by taste.
Best Pairings
- Classic: Spread on a spiced carrot cake or a warm cinnamon loaf for a comforting weekend brunch.
- Chocolate contrast: Pipe it between chocolate cake layers to balance richness with tang.
- Fruit-forward: Spoon a dollop onto lemon or berry cupcakes to add creaminess without overwhelming fruit flavors.
- Drinks: Pair slices topped with this frosting with coffee, chai tea, or a lightly sweetened black tea for a perfect afternoon pairing.
- For a themed dessert table, alternate between this frosting and a cream-cheese-style version for variety — see a great chai-cake pairing in the Variations below.
Shelf Life & Storage
- Room temperature: Not recommended for longer than 2 hours (perishable dairy-based frosting — per USDA guidance on perishable foods).
- Refrigeration: Store in an airtight container for up to 3–5 days. Before using, bring to room temperature and briefly re-whip if needed to restore spreadable texture.
- Freezer: Can be frozen for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Insider Secrets
- Use full-fat sour cream for the best texture and flavor; low-fat versions can make the frosting a bit thin and less rich.
- For perfectly smooth frosting, scrape the bowl sides down between additions and use the paddle attachment (or medium speed with a hand mixer).
- If you plan to pipe intricate decorations, chill the frosting for 20–30 minutes to firm it up, then transfer to a piping bag.
- Balance sweetness by tasting as you go — the sour cream’s acidity means you can use a touch less sugar than with pure buttercream.
- If humidity makes the frosting weep, briefly chill the finished cake before serving to help set the frosting.
Creative Twists
- Lemon-Blueberry: Add 1 tablespoon lemon zest and 1–2 teaspoons lemon juice. Fold in 1/4 cup finely chopped fresh or frozen blueberries (toss in a little powdered sugar to prevent bleeding).
- Browned-Butter Sour Cream Frosting: Brown the butter first (cool completely), then proceed with the recipe for a nutty, caramel note.
- Cream Cheese Fusion: Replace 1/2 cup sour cream with 1/2 cup softened cream cheese for a tangier, denser frosting that suits red velvet or carrot cakes.
- Vegan Version: Use vegan butter and a plant-based sour cream (such as coconut or cashew-based sour cream alternatives), and sweeten with powdered sugar made from cane (ensure vegan certification).
- Spiced Variations: Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg for cozy autumn flavors.
Try this on a chai-spiced cake for a warm, aromatic dessert — it’s a lovely match with a chai-cake cinnamon cream cheese frosting approach if you want a closely related profile.
Frequently Asked Questions
Q: Can I make this frosting ahead of time?
A: Yes. Store in an airtight container in the fridge for up to 3–5 days. Bring to room temperature and re-whip before using.
Q: Why is my frosting runny?
A: Most often because the butter was too soft/melted or too much liquid was added. Chill the frosting briefly, then re-whip. Add more powdered sugar if needed.
Q: Can I reduce the sugar?
A: Absolutely — start with 3 cups of powdered sugar and taste before adding more. Reducing sugar will make the frosting softer, so adjust for consistency with a little extra butter or a brief chill.
Q: Is there a lighter option?
A: Use low-fat or light sour cream and reduce the powdered sugar to lower calories, but texture will be less rich. Consider adding a little cream cheese to maintain body with less sugar.
Q: Can I use this as a filling and frosting?
A: Yes — for filling, make it slightly thicker by adding a bit more powdered sugar and chilling briefly.
Conclusion
This sour cream frosting is a deceptively simple way to introduce tang, balance, and a smoother sweetness to your baking repertoire — ideal for celebrations, cozy mornings, or any time you want frosting that feels both indulgent and refreshing. If you’d like a quick recipe tutorial in a different style, check out this step-by-step Easy Sour Cream Frosting – I Heart Naptime, and for another well-tested take, see Sour Cream Frosting – The Best Recipe! OwlbBaking.com. Try the recipe, adapt it to your tastes, and share your photos and tips — I’d love to hear how you make it your own.
Print
Sour Cream Frosting
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A tangy yet sweet frosting made with sour cream, perfect for cakes, cupcakes, and more.
Ingredients
- 1 cup (240 g) full-fat sour cream
- 1/2 cup (113 g) unsalted butter, softened
- 3–4 cups (360–480 g) powdered (confectioners’) sugar, sifted
- 1 teaspoon pure vanilla extract
- A pinch of fine sea salt
- 1–2 tablespoons milk or heavy cream (optional)
- 1 tablespoon lemon juice (optional)
- 1/2 cup (120 g) cream cheese (softened, optional)
Instructions
- In a mixing bowl, cream together the softened butter and sour cream until smooth and well combined.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing after each addition until fully incorporated.
- Stir in the vanilla extract and a pinch of salt. Taste and adjust the flavor as needed.
- If the frosting is too firm, mix in milk or cream until it reaches a smooth, spreadable consistency.
- Use immediately to frost cakes, cupcakes, or cookies. For piping, chill briefly to firm up consistency.
Notes
For a lighter option, use low-fat sour cream and reduce powdered sugar. If the frosting is too runny, chill briefly and add more powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 260
- Sugar: 40g
- Sodium: 50mg
- Fat: 11.5g
- Saturated Fat: 7.2g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 0.6g
- Cholesterol: 30mg
