Adding sour cream to this basic cream cheese frosting takes it to a whole new level. It’s super satiny smooth, and the tanginess from the sour cream takes away some of the cloyingly sweet taste of regular cream cheese frosting.
- 1 (8-ounce) package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
- Add the cream cheese to the bowl of a stand mixer. Mix on high speed until it’s creamy and free of any lumps. Stop and scrap down the sides and under the paddle attachment, to make sure you get all of the lumps. Don’t add the butter until all of the lumps are removed.
- Add the butter, sour cream, and extract, and mix until creamy and smooth.
- Sift in the sugar, one cup at a time, mixing well after each addition. If you want your frosting to be a tiny bit thicker for piping, simply add a little more sugar.
- Frost a two layer cake, one 9 x 13 cake, or up to 12 cupcakes with this frosting.
- If you’re using this frosting to pipe onto a cake or cupcakes, you might need to add a little more powdered sugar for a perfect piping consistency.
- If you’re not using this frosting right away, you can store it for up to 2 weeks in the refrigerator. When you’re ready to use it, let it set out of the refrigerator for about 15 minutes, and use a mixer to whip it to a smooth consistency again.
- If you want to freeze it, transfer it to a freezer container and freeze for up to 3 months. Allow to thaw overnight in a refrigerator, then allow it to set on a counter for about 15 minutes. Use a mixer to whip it to a creamy smooth consistency again.
Keywords: cream cheese, cream cheese frosting, cream cheese buttercream frosting, frosting, frosting recipes, cream cheese sour cream frosting, frosting,