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Sour cream for sponge cake

Sour Cream Frosting for Sponge Cake

A versatile frosting for any cake. A foolproof choice! Just the words "sour cream frosting for cake" already make me smile! After all, that phrase brings to mind not only a gorgeous flavor but also the holidays, when I bake delicious things. And so what if it adds an extra pound — that's easily fixed, so let's allow ourselves this pleasure and make it! Especially since the recipe is so easy that even a child could manage it. In my family, everyone devours anything I make with this frosting, because everyone in my house has a sweet tooth — grown-ups included…

Varvara

Recipe author

Composition / ingredients

Servings:

Butter

150

Sour cream

150

Sugar (150 is fine, or use powdered sugar)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 58 % 38 g

Carbohydrates 40 % 26 g

454 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 10 min

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So, this sour cream frosting — which then becomes the filling for pastries and cakes — comes together quickly. And the result is indescribably delicious — give it a try! The frosting turns out fluffy, light and delicate. It pairs wonderfully with any kind of cake. First, grind a glass of sugar into powder. Whip butter softened at room temperature together with the chilled sour cream (or cream) and the powdered sugar. You should get a thick foam that holds its shape. Add the powdered sugar gradually. Then fill your pastries or cakes — the filling is delicious, you'll see! By the way, let me mention two things worth keeping in mind. First, sour cream turns into butter if you whip it too long. And second, sugar thins the frosting considerably. So try to whip it with a whisk, and keep the amount of sugar to a minimum. And don't forget to chill the frosting!