Thick Sour Cream Frosting Made with Vermicelli
A delicious, silky frosting made from sour cream and vermicelli! I've used it to replace the more traditional condensed-milk-and-butter frosting and the heavy-sour-cream-and-sugar one, and if I hadn't admitted it, no one at home would ever have guessed. It works for soaking any cake layers, and even for a marshmallow (zefir) cake. I'd held off posting this recipe for ages, but it's bailed me out so many times that it would be a shame not to share. Maybe it'll help someone else, too.
Cooking method
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Step 1:
Cook the vermicelli the usual way, let it sit covered so it plumps up, then drain off the remaining water (let it drain well and cool — no need to rinse it).
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Step 2:
In a tall blending cup, combine the sour cream, sugar, vermicelli, and vanilla sugar (to taste).
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Step 3:
Blend the mixture with an immersion blender.
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Step 4:
Until it's as smooth as baby food.
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Step 5:
I can't give exact proportions — sometimes you need a very thick frosting, sometimes not. I go by how thick it looks and add more as I go.
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Step 6:
If you like, you can pass the frosting through a sieve, but I don't bother (it comes out smooth anyway). You can also blend fruit purée into this homemade frosting — banana, strawberry, or kiwi.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vermicelli - 371 kcal/100g
- Vanilla sugar - 379 kcal/100g
