Sour Cream Frosting
- 1 cup (240 grams) heavy whipping cream
- 4 cups (960 grams) sour cream
- 3 cups (360 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream at high speed until stiff peaks form, 1 to 2 minutes.
- In a large bowl, whisk together sour cream and confectioners’ sugar. Fold whipped cream into sour cream mixture. Refrigerate until ready to use.
Recipe by Bake from Scratch at https://bakefromscratch.com/10-layer-spiced-russian-honey-cake/
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