Delicious and functional, sour cream icing. It pairs superbly with all varieties of pound cake.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 2 cups |
Ingredients
- ½ cup sour cream
- 4 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 2 ¾ cups confectioners’ sugar
Instructions
- Beat together sour cream, butter, vanilla, lemon juice, and salt in a large bowl with an electric mixer until well combined, 2 to 3 minutes.
- Gradually mix in confectioners’ sugar until smooth.
Reviews
I’m giving a 3 because the consistency was not frosting, but more of a glaze. However, the flavor was delicious so I will work on making it thicker!
love how simple this is , although left out the lemon for a chocolate cake
Delicious. Added more icing sugar to make mine thicker.
Superb! My family loved it!
Made the icing exactly as the recipe states. The taste is not bad. The lemon stands out. So for some cakes you would not want to use this recipe just because of the bold lemon. I made a 9×13 cake and this icing was way too thin to ice a cake. It had the consistency of brown gravy. Wish I would have chosen a different recipe. I will not make again.
It was too sweet. I’m gonna try it again, but with half the sugar next time!
very good recipe. I added one cup of coco powder for an excellent chocolate frosting.
Yum! I forgot the salt but the icing was nice and creamy. Perfect for my pumpkin cake!
Too thin. I’ve made it twice because I thought I’d done something wrong the first time. Can’t keep it on the sides of a cake without it slumping a lot.
I followed the recipe and spread it on banana bread.
Way too sweet and and too runny. Tasted like watery sugar. The cake didn’t absorb it rather it deflected it.
I didn’t use as much powdered sugar as it called for, and didn’t have lemon – but I used ORANGE SODA, just a good cap-full, and it was WONDERFUL !!! nice orange/sour cream on cinnamon cake
Made this today for Carrot Cake. I only used 2 cups sugar, a tablespoon of lemon juice instead of 1/2 teaspoon. It was Awesome everyone loved it. Gave it a nice lemony flavor also put about 1/3 cup chopped nuts after beating.
Wonderful! But I used almond extract instead, and replaced butter with organic virgin coconut oil since I was using this frosting for my peanut butter cookies that I made from this site as well. I also increased the lemon juice and salt by 1 tsp to give it a little kick. I’ve never used a frosting for my peanut butter cookies, but I will from now on! DELICIOUS!
Was way too thin, even after adding more sour cream. Definitely not frosting consistency. And had too much sugar, was cloyingly sweet.
I love this. Better than cream cheese frosting. Thank you for sharing.
I cut the sugar in half initially and it was still too sweet Also quite thin. I will look for a different recipe.
As soon as I added the cold sour cream to the softened butter, the butter got cold enough that it would not fully incorporate into the frosting. I will make it again, because the flavor is good, but I will cream the butter and some of the sugar BEFORE adding the sour cream.
Great, everybody loved it, put it on devilsfood birthday cake!!! Delicious!!!
I used this on my Carrot Cake muffins, and it was an excellent change from the cream cheese frosting. A bit sweet; although didn’t need to “glob” it on. More like a glaze; but I put it in the freezer before I spread it on the muffins. Will certainly make again.
I didn’t have cream cheese, but I did have sour cream, so I searched for a recipe that used sour cream and found this one. It turned out great! It was very easy to make, and so delicious! I love the vanilla extract and lemon juice, too. They definitely gave it a more interesting flavor than some of the other recipes out there.