Easy Sour Cream Frosting {Vanilla}

Quick and easy vanilla sour cream frosting recipe, homemade with 4 simple ingredients. Use this sweet and tangy white buttercream icing to pipe swirls on cupcakes or spread it with a spatula on cakes and rolls.

I know all of you love my Cream Cheese Frosting, but today's version has milder tanginess. It's bursting with vanilla flavor and it's very creamy. I feel like it would pair so well with this Sour Cream Pound Cake (Loaf) and these Easy Almond Cupcakes (Sour Cream Cupcakes).

Jump to:

• Key ingredients
• Variations
• How to make easy sour cream frosting recipe from scratch?
• Tips and techniques
• What to pair with this tangy frosting?
• Recipe FAQs
• Storage
• More homemade icing recipes
• Recipe

Key ingredients

• Butter- Use unsalted to prevent a salty frosting.
• Sour cream- Gives a tangy taste and creamy texture.
• Vanilla extract- Compliments with a warm flavor.
• Powdered sugar- This is the must-have for most frostings.

Variations

• Add some color- Use liquid or gel food coloring to change things up and even match a holiday theme or special event like I did with this Rosette Cake. Keep in mind that gel coloring is best because it is thicker and doesn't affect the overall consistency of the icing. 
• For more tanginess- Simply add a little lemon juice, adjusting according to your personal preference.
• Add sprinkles- To add a bit of fun and color, similar to my Easy Funfetti Frosting (Sprinkle Frosting).
• Try other extracts- Such as lemon, maple, almond, coconut, or peppermint extracts for a new flavor profile.
• Rose flavor- If you want to bring in a new aroma and flavor, you can add 1 tablespoon of rose water in place of any extract.
• Use other add-ins- Such as chopped nuts, mini chocolate chips, or mini candies.
• For cocoa flavor- I highly recommend making this Chocolate Sour Cream Frosting. It has a dark chocolate flavor and is loaded with cocoa powder.

How to make easy sour cream frosting recipe from scratch?

1. Mix together- Butter, sour cream, and vanilla.
2. Add in- Powdered sugar a little at a time until frosting thickens.
3. Frost- Cakes, cupcakes, or rolls.

Tips and techniques

• Use unsalted butter- Because you don't want salty frosting for most desserts.
• Room temperature butter- Mixes together better and makes a smoother frosting.
• Use full fat sour cream- Because this will make a creamier, better tasting icing.
• If you want white icing- Be sure to use clear extract or else the frosting will have an off-white color.
• Sift the powdered sugar- For less lumps and better distribution.
• To thin the icing- Mix in milk or water a little at a time until you reach the right consistency.
• To thicken the icing- Mix in more powdered sugar in small amounts until it becomes the desired consistency.
• Chill frosting- To make it easier to pipe and keep its shape.

What to pair with this tangy frosting?

• Cakes- Use it to make layer cakes or even a Naked Cake. It works so well as both a filling and topping. It is also great on this Moist Carrot Cake in place of my Best Cream Cheese Frosting. Even cheesecakes like this New York Cheesecake Recipe (No Bake) go really well with this recipe.
• Cupcakes- Fresh, summer flavors like Lemon Cupcakes or Fresh Strawberry Cupcakes would pair so well, because of the tangy and sweet combination.
• Rolls- Putting this frosting on my Easy Homemade Cinnamon Rolls is a definite must. You can add a bit of milk to make it more of a pouring consistency, similar to my Powdered Sugar Glaze.
• Cookies- Although most people know you can frost Sugar Cookies, many people don't think to add frosting to other cookies, like Easy Key Lime Cookies or Molasses Cookies (Soft and Chewy). Believe me, it can really take them up to the next level.

Recipe FAQs

Storage

• Room temperature- This should not be left out more that 2-3 hours, especially because of the perishable dairy ingredients.
• Refrigerate- Place in a sealed container for up to 1 week.
• Freeze- Place in a sealed container for up to 1 month. When you are ready to use it, thaw and whip again to make it fluffy.
• Make ahead- You can make this up to 1 week ahead if placed in an airtight container in the fridge. Or you can place it in the freezer for up to 1 month, thaw, whip again, and use for desserts.

More homemade icing recipes

• Easy Honey Frosting (No Powdered Sugar)
• Almond Buttercream Frosting (Easy)
• Cooked Flour Buttercream (Ermine Frosting)
• American Buttercream Frosting Recipe
• Marshmallow Frosting Recipe

Recipe