Sour cream frosting for cupcakes
Description
The dish is prepared without unnecessary complications. Take the butter out of the refrigerator in advance so it reaches room temperature. Use high-quality sour cream with 20 or 25 percent fat content, not sour to taste. The cream according to this recipe turns out moderately sweet; if you prefer it sweeter, add more sugar. I'll explain: the ready dessert can be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
In a heatproof dish, mix sour cream, egg, sugar, vanilla sugar, and flour. Beat until smooth.
- 3
Step 3
In a saucepan large enough to comfortably hold the container with the cream, heat water. Place the container over the simmering water to create a double boiler. Constantly stirring, reduce the cream for about 15–20 minutes. The cream is ready when you draw a whisk through it and the trail left behind holds its shape without filling in. Remove the cream from the double boiler. Cover with a lid or plastic wrap and let it cool to room temperature. You can speed up cooling by placing ice water underneath the container.
- 4
Step 4
Beat the softened butter in another container, then gradually add the cooled cream one tablespoon at a time, beating continuously. Afterward, refrigerate for 30-60 minutes.
- 5
Step 5
The cream is ready! Enjoy your tea time!