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Creamy Sour Cream Frosting

Creamy Sour Cream Frosting is tangy, creamy and all around delicious frosting that can be used to layer sponge cakes or puff pastry cakes. Cherries, walnuts and berries can be used in combination with the flavors of this frosting.

Creamy sour cream frosting in a mixing bowl.

Creamy Sour Cream Frosting was one of the most commonly used frostings for cakes in the old USSR, right next to condensed milk buttercream. It was made by whipping homemade sour cream and sugar. With today’s sour cream fat content of 18% you can’t do much whipping to achieve the fluffiness that the original frosting had. To fix that, I came up with this recipe to replicate the texture and the flavor of the old sour cream frosting that was and is used in so many recipes, and liked by many.

The butter and cream is added to aid in creaminess, while the cream cheese is added to better maintain shape, the heavy cream is there to make the frosting fluffy and of course the sour cream is added to give the frosting it’s signature flavor and tang.

You can combine this frosting with double recipe of the Yellow Sponge Cake or double recipe of the Chocolate Sponge Cake for a very delicious cake. If you add cherries or raspberries in between the layers, it will only benefit the overall flavor of the cake.

You can even replace the frosting in the Cherry Honeycomb Cake with this Creamy Sour Cream Frosting. Just make sure to half this recipe here for the proportions of the Cherry Honeycomb Cake.

Tuck this recipe in your recipe book, or better yet PIN IT to your Pinterest board, because it will be one that you will use in more than one cake, so you’ll want to know where it is when you need it.

Creamy Sour Cream Frosting

Ingredients for Creamy Sour Cream Frosting:

  • butter, room temperature
  • cream cheese, room temperature
  • heavy cream
  • sour cream
  • powdered sugar
  • vanilla extract

How to make Creamy Sour Cream Frosting:

In a bowl of a mixer whip 4 oz of butter and 8 oz of cream cheese together for about 5 minutes, or until light and fluffy. Next, add 1 Tbsp of vanilla extract and 2 cups of powdered sugar and whip them in.
How to make creamy sour cream frosting with a mixer.

In a separate bowl whip 2 cups of heavy whipping cream until stiff peaks and fluffy.
Mixing heavy whipping cream in a separate bowl.

Then, add 2 cups of sour cream and carefully fold it in with a spatula.
Adding sour cream to the frosting mixture and folding in with a spatula.

Combine the two prepared mixtures and again carefully fold it with a spatula, being careful not to delate it. Do not whip, or the mixture will become runny.
Combining all the mixtures to make creamy sour cream frosting.

Refrigerate frosting until ready to use. Use within 30 minutes to 1 hour, to prevent it from deflating and becoming runnier.

Recipes using this Sour Cream Frosting:

 

Creamy Sour Cream Frosting

Sour Cream Frosting - Fluffy and Creamy frosting with a tangy sour cream flavor will work with many combinations of cake, including yellow or chocolate sponge cake.

Creamy Sour Cream Frosting is tangy, creamy and all around delicious frosting that can be used to layer sponge cakes or puff pastry cakes. Cherries, walnuts and berries can be used in combination with the flavors of this frosting.

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: sour cream frosting
Calories: 318 kcal
Prep Time: 20 minutes
Servings: 16

Ingredients

Instructions

How to make Sour Cream Frosting

  1. In a bowl of a mixer whip 4 oz of butter and 8 oz of cream cheese together for about 5 minutes, or until light and fluffy.
  2. Next, add 1 Tbsp of vanilla extract and 2 cups of powdered sugar and whip them in.
  3. In a separate bowl whip 2 cups of heavy whipping cream until stiff peaks and fluffy. Then, add 1.5 cups of sour cream and carefully fold it in with a spatula.
  4. Combine the two prepared mixtures and again carefully fold it with a spatula, being careful not to delate it. Do not whip, or the mixture will become runny. 

Recipe Notes

Refrigerate frosting until ready to use. Use within 30 minutes to 1 hour, to prevent it from deflating and becoming more runny. 

Nutrition Facts
Creamy Sour Cream Frosting
Amount Per Serving
Calories 318 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 86mg29%
Sodium 130mg6%
Potassium 82mg2%
Carbohydrates 17g6%
Sugar 16g18%
Protein 2g4%
Vitamin A 985IU20%
Vitamin C 0.4mg0%
Calcium 67mg7%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Anna

    Hi Marina
    I’ve been following your blog for a few years now. It’s brilliant!
    Have made your Napoleon many times. Absolutely delicious!
    Have a few questions. Want to make your chocolate custard cake, but instead of the custard filling I want to use you’re sour cream frosting. My concern is how well the filling holds up in the cake, as in the recipe for the frosting you specify to use it within
    30 min to 1 hr.
    Is there a reason you line your sheet pan with foil, instead of parchment. Thanks.

    · Reply
    • Hi Anna
      The reason you want to use the frosting right away is that as it sits it deflates and becomes less stable. This doesn’t mean that you need to eat the cake within 30 minutes, but just use it to layer the cake. I think this frosting should work with that ake.

      You can use parchment or foil+nonstick spray. Either will work the same.

      · Reply
  • Linda Long

    I just visited Zaporizhzhia, Ukraine in July `18. I love finding the recipes that reminds me of my visit. Thank you so much for sharing!

    Linda Long

    · Reply
  • […] Right before assembling the cake make the Creamy Sour Cream Frosting and get ready to assemble the c… […]

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