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Sour Cream Frosting

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This Sour Cream Frosting recipe is ultra creamy and a great alternative to using cream cheese! An easy, unique frosting that will add a delicious, tangy twist to cakes and cupcakes.

  • Total Time: 5 minutes
  • Yield: 1 pound of frosting 1x


  • ½ c unsalted butter (softened at room temp)
  • 3 ½ c powdered sugar
  • ½ tsp vanilla extract
  • Pinch of salt
  • ½ c sour cream (room temp)
  • 1 tsp lemon juice


  1. In a large bowl or in the bowl of a stand mixer with a paddle attachment, add the softened butter.
  2. Give the butter a quick mix for a couple of seconds to break it up.
  3. Next, add the powdered sugar and mix until the butter is distributed in the sugar. The mixture will be completely dry and crumbly at this point.
  4. Add the vanilla and half of the sour cream. Beat on medium speed until mostly combined, then add the remaining sour cream.
  5. Mix on high speed until light and fluffy, about 1-2 minutes.
  6. Lastly, add the lemon juice. Mix well.
  7. Use immediately for best results, or store covered in the refrigerator.
  8. Keep frosted cakes chilled until ready to serve.


Recipe by

  • Makes enough frosting for 12 cupcakes.
  • DO NOT add the sour cream directly to the butter- the mixture will curdle. Be sure to follow the exact order of ingredients.
  • For thicker frosting (great for simple piping) use less sour cream.
  • If you don't have lemon juice, you can skip adding it. No need to replace with lemon extract. The lemon juice creates acidic balance which isn't the same with extract.
  • Store frosting chilled in the refrigerator.