Prep 10 mins
Cook 0 mins
Great on chocolate cakes. The tang of the frosting counterbalances the richness of the cake. From a glossy, Canadian 'foodie' magazine whose name escapes me...
- 1 cup sour cream
- 1 cup icing sugar (sifted after measuring)
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- Whip cream until soft peaks form.
- Combine sour cream with sugar and vanilla and stir gently to dissolve sugar.
- Carefully fold in whipped cream and ice cake!
Absolutely delicious - not real sweet like most frostings! I followed the directions exactly & used on a chocolate cake, as suggested. Thanx Evelyn!
This has good taste, but really too runny to be frosting. I whipped the cream till firm, but it was still too soft. I piled it on a yellow layer cake and packed on fresh coconut. We'll see how it all turns out! I just wanted to add that the cake turned out to be a huge hit! I will still try another frosting next time. Thanks!!
I love this recipe...I added lemon extract, just a random amount, not sure how much. It gives a great spin. I actually made this for cookies and it is a little soft for them, but the cookies won't last long anyway. I give this a very high thumbs up!!