Butter, confectioners’ sugar, and sour cream create a frosting that is not overly sweet, making it a perfect filling and topping for a number of treats.
Ingredients
8 tablespoons salted butter, softened
2½ cups confectioners’ sugar*
¼ teaspoon vanilla extract
⅓ cup sour cream
Instructions
In a medium bowl, beat together butter, confectioners’ sugar, and vanilla extract with a mixer, starting at low speed and gradually increasing to high, until combined and smooth. Add sour cream, beating until incorporated. Place in a covered container and refrigerate until cold, several hours or until needed.
Notes
*If buttercream is too soft, add more confectioners’ sugar (up to ¼ cup) to help stiffen buttercream.
Make-Ahead Tip: Sour Cream Buttercream can be made up to a day in advance, stored in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apricot-hazelnut-flourless-cakes/