Sour Cream Frosting
A creamy, smooth, and versatile frosting that can be flavored with various extracts to suit your preferences. Perfect for cupcakes, cakes, or any dessert needing a luscious topping.
Equipment
- ¾ cup (170 g) nondairy sour cream, store-bought or homemade (page 302)
- ½ cup (112 g) nondairy butter
- 1 tablespoon (15 ml) pure vanilla extract
- 1 pound (455 g) powdered sugar
Ingrediënten
- ¾ cup 170 g nondairy sour cream, store-bought or homemade (page 302)
- ½ cup 112 g nondairy butter
- 1 tablespoon 15 ml pure vanilla extract
- 1 pound 455 g powdered sugar
Instructies
- In a large bowl, use an electric mixer to beat together the sour cream, butter, and vanilla until creamy.
- Gradually beat in the powdered sugar, a little at a time, until the mixture becomes smooth and silky.
- Refrigerate until ready to use.
Notes / Tips / Wine Advice:
Serving Tip:
If using for piping, increase the amount of powdered sugar for a firmer consistency. Experiment with other flavors like almond or lemon extract for a unique twist!
Wine Advice:
Pair with a light dessert wine such as Moscato or a sweet late-harvest Riesling for a delightful dessert pairing.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 14 g | Protein: 0 g | Fat: 3 g | Fiber: 0 g | Sugar: 14 g | Salt: 0.05 g
--------------------------------------------------------------------------------------------------
