Sour Cream Frosting
 
Makes about 2¼ cups
Ingredients
  • ⅓ cup (76 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • 3⅔ cups (440 grams) C&H Confectioners’ Sugar
  • 6 tablespoons (90 grams) sour cream
  • ½ teaspoon (2 grams) vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium-low speed until smooth, about 1 minute, stopping to scrape sides of bowl. Add confectioners’ sugar, about 1 cup at a time, alternately with sour cream, about 2 tablespoons at a time, beating until combined after each addition. Add vanilla, and increase mixer speed to medium; beat until smooth and fluffy, about 3 minutes, stopping to scrape sides of bowl. Cover and refrigerate until slightly stiffened, about 30 minutes, stirring every 10 minutes (See Note). Use immediately.
Notes
Depending on the temperature of your kitchen and ingredients, chilling the frosting before using may not be necessary.
Recipe by Bake from Scratch at https://bakefromscratch.com/spiced-brown-sugar-pear-cake-sour-cream-frosting/