Description
Rich, smooth and creamy, this Vanilla Bean Sour Cream Frosting is lighter and fluffier than traditional buttercream but thicker than cream cheese frosting. It’s the perfect consistency for spreading or piping!
Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (125g) full fat sour cream (I prefer 18% milk fat for this recipe), room temperature
- 4 cups (480g) powdered sugar, sifted (more if desired)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2-3 teaspoons milk (optional if you need to thin out frosting)
Instructions
- In a large mixing bowl, add the softened butter and beat with an electric mixer until creamy. (You can use a handheld mixer with beaters or a stand mixer with the paddle attachment).
- Add in the sour cream and mix together on medium-high speed until creamy.
- Add the vanilla bean paste and powdered sugar (one cup at a time) and mix together on medium-high until the frosting reaches your desired consistency. Add more powdered sugar for a thicker frosting or add milk (one teaspoon at a time) for a thinner frosting.
Notes
- The recipe makes enough frosting for a 13×9 inch cake or 15 cupcakes.
- Take the sour cream out of the fridge 15-20 minutes before making the frosting. You’ll want it at room temperature so it mixes together easily with the butter.
- If the butter and sour cream look curdled when you start mixing them together, don’t worry. This is just because the sour cream was still too cold. Once you add the powdered sugar and keep mixing the frosting together, it will smooth out.
- Since the frosting has sour cream in it, it should be stored in the fridge until ready to use. Any frosted cakes or cupcakes should also be refrigerated.
