Rich soured cream frosting

    I came up with this frosting recipe when I made my spiced carrot breakfast muffins. It can also be used for other types of muffins, cupcakes or cakes.

    TheBakingNurseCupcakery

    West Midlands, England, UK
    2 people made this

    Ingredients
    Makes: 12 muffins

    • 300g icing sugar
    • 1 pinch cinnamon (optional)
    • 150g unsalted butter, very soft
    • 150ml full fat soured cream
    • 1 teaspoon milk (optional)

    Method
    Prep:10min  ›  Ready in:10min 

    1. In a large bowl mix icing sugar with cinnamon if using, and set aside.
    2. In another large bowl whip butter and soured cream with a handheld electric mixer on low speed until smooth and lump free.
    3. Add the icing sugar a little at a time, whip again on low speed until all the icing sugar is smoothly incorporated into the butter. If you feel it is too stiff add 1 teaspoon milk and beat again.
    4. Put in fridge for just 5 minutes. Spoon on top of muffins, then smooth gently. If using for carrot muffins, sprinkle with roughly chopped walnut pieces and a few strands of grated carrots.

    Tip

    My recipe for spiced carrot breakfast muffins is here

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