Thick Sour Cream Frosting for Honey Cake
Cold thick sour cream and icing sugar make a tangy frosting for layered honey cake or a simple sponge.
Cold thick sour cream and icing sugar make a tangy frosting for layered honey cake or a simple sponge. Drain watery sour cream first so it does not slide off the cake. Stir gently rather than whipping for a long time, then chill the bowl before spreading. This plain version leaves out gelatin, condensed milk and butter; those require different quantities and methods. Keep the finished cake cold. If sour cream is loose, place in a fine sieve lined with cheesecloth over a bowl and refrigerate 1 to 2 hours to remove excess whey. Stir cold thick sour cream, sifted icing sugar and vanilla with a whisk just until smooth; do not overbeat.
Recipe card
Thick Sour Cream Frosting for Honey Cake
Equipment: Mixing bowls, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Drain
If sour cream is loose, place in a fine sieve lined with cheesecloth over a bowl and refrigerate 1 to 2 hours to remove excess whey.
Mix
Stir cold thick sour cream, sifted icing sugar and vanilla with a whisk just until smooth; do not overbeat.
Chill
Cover and refrigerate frosting at least 30 minutes to firm slightly.
Frost
Spread between completely cool cake layers and over their surface, using a thin first coat if cake crumbs lift.
Store
Refrigerate the frosted cake promptly until serving.
How to tell when it is ready
Refrigerate the frosted cake promptly until serving.
Tips
- If sour cream is loose, place in a fine sieve lined with cheesecloth over a bowl and refrigerate 1 to 2 hours to remove excess whey.
- Stir cold thick sour cream, sifted icing sugar and vanilla with a whisk just until smooth.
- Cover and refrigerate frosting at least 30 minutes to firm slightly.
- Spread between completely cool cake layers and over their surface, using a thin first coat if cake crumbs lift.
Troubleshooting
- If runny, strain sour cream longer rather than overwhipping.
- If cake layers slide, chill frosting and cake before stacking.
Substitutions
- Use another thick plain full-fat sour cream.
- Use a few drops of vanilla bean paste for extract.
Variations
- Add a little lemon zest.
- Use less sugar for a sharper taste.
Serving suggestions
- Spread between honey cake layers.
- Frost a cool vanilla sponge.
- Add berries to served slices.
- Use as a chilled cake topping.
Make ahead
Prepare the measured ingredients in advance. Refrigerate frosting and any frosted cake up to 3 days; do not leave at room temperature.
Storage
Refrigerate frosting and any frosted cake up to 3 days; do not leave at room temperature.
Food safety
Use fresh pasteurized refrigerated sour cream; keep frosting and cake below 4°C (40°F).
Frequently asked questions
How do I know thick sour cream frosting for honey cake is ready?
Refrigerate the frosted cake promptly until serving.
How should I store thick sour cream frosting for honey cake?
Refrigerate frosting and any frosted cake up to 3 days; do not leave at room temperature.
Spread between honey cake layers. Refrigerate frosting and any frosted cake up to 3 days; do not leave at room temperature.
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