Blow out the candles and celebrate another year with this sprinkle-happy, party-perfect cake.
Sweet Cream Frosting
Makes about 6 cups
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup (173 grams) unsalted butter, softened
- 8 cups (1.1 kilograms) confectioners’ sugar
- ¾ cup sour cream
- ½ cup multicolored jimmies sprinkles
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Reduce mixer speed to low; gradually add confectioners’ sugar, sour cream, sprinkles, and vanilla. Beat until smooth.
Notes
Note: Do not use nonpareil sprinkles. The colors will bleed.
Tried this recipe?Let us know how it was!
I made this cake and the sweet cream frosting – I found the frosting to be runny and not set like the frosting in the picture – what could I have done differently?
Hi Sally!
Thanks for reaching out! You will want your ingredients to be softened, but not room temperature. When ingredients like cream cheese and butter are softened, an indent will be left when you press your finger into the side, but they are not so soft that your finger could go through (like in the case of room temperature). If you feel that the ingredients were too warm, you can place your bowl in the fridge for about 30 minutes and then beat again; repeat until you reach the consistency you desire. It is also possible that not enough confectioners’ sugar was added. When measuring by volume, measuring cups may have manufacturing variances and there may also be variances in the pre-sifting of the sugar, or how the sugar is packed into the cup. Thus, we always recommend measuring by weight. If needed, add confectioners’ sugar to the icing a tablespoon at a time until the desired consistency is reached.
Thank you for your response. I did weigh ingredients and refrigerated the finished recipe but it continued to be runny. That said will try again with the suggestions in mind