Total Time
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...

Ingredients Nutrition


  1. Whip cream until soft peaks form.
  2. Combine sour cream with sugar and vanilla and stir gently to dissolve sugar.
  3. Carefully fold in whipped cream and ice cake!


Most Helpful

Absolutely delicious - not real sweet like most frostings! I followed the directions exactly & used on a chocolate cake, as suggested. Thanx Evelyn!

CountryLady January 30, 2004

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!!

beth November 27, 2008

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!!

daisypetal April 08, 2007

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