Frosting for cupcakes
Description
You can prepare the frosting in advance and chill it, then beat it with cold butter just before piping it onto cupcakes. Use high-quality sour cream to prevent it from separating during heat treatment.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use sour cream of any fat content.
- 2
Step 2
In a non-stick pan, combine sour cream, sugar, and lemon juice. Add the chicken egg.
- 3
Step 3
Beat all the contents of the container and add the sifted wheat flour. Incorporate it with slow movements.
- 4
Step 4
Place the container on the stove over medium heat. Continuously stirring, cook the mixture until thickened, about 7–10 minutes. The custard will definitely set properly if all your ingredients are of good quality. If the custard curdles into a curd-like mass, the problem is with the sour cream! Remove the container from the heat and cover the custard tightly with plastic wrap, pressing it directly onto the surface. Chill for about 30 minutes.
- 5
Step 5
After cooling, combine the butter and cream in the bowl of a food processor or mixer, and beat thoroughly.
- 6
Step 6
After 3-5 minutes, the cream will hold its shape perfectly and will not drip off the whisk.
- 7
Step 7
Place the cream into a piping bag or syringe, then pipe onto cupcakes or into a bowl, ramekin.