Sour Cream Buttercream
 
Makes about 2½ cups
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (120 grams) sour cream, divided
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 3 cups (360 grams) confectioners’ sugar, divided
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth, about 1 minute. Add ¼ cup (60 grams) sour cream, vanilla, and salt, beating just until combined. Add 1½ cups (180 grams) confectioners’ sugar, beating until combined. Beat in remaining ¼ cup (60 grams) sour cream. Add remaining 1½ cups (180 grams) confectioners’ sugar, beating until smooth and fluffy. Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/carrot-cake-sandwich-cookies/