Creamy Custard Sour Cream Frosting

Very tender and tasty, thick, airy, creamy! The custard sour cream for the cake turns out to be tender, dense and quite stable. It is fatty and therefore it is better to use it for cakes, for which the biscuits must be soaked. It also goes well on cupcakes, eclairs and baskets.
cook time: 1h
Noah Merrick
Creamy Custard Sour Cream Frosting

Nutrition Facts (per serving)

395
Calories
34g
Fat
19g
Carbs
3g
Protein

Ingredients (12 portions)

Basic:

Sugar 200 g
Wheat flour 3 tbsp
Butter 400 g
Vanillin 1 g
Eggs 3 pc
Sour cream 500 g

Recipe instructions

Step 1

Step 1
How to make custard sour cream for a cake? To prepare the cream, add the eggs to a small saucepan.

Step 2

Step 2
Add the required amount of sugar to the eggs.

Step 3

Step 3
Whisk everything together to incorporate the sugar into the eggs.

Step 4

Step 4
Then whisk in the sifted flour.

Step 5

Step 5
Add the required amount of sour cream to this mixture. Mix everything until smooth so that there are no lumps. Fill a larger saucepan with water and bring the water to a boil. Place the saucepan with the cream in a large one. This is called a water bath. Cook the cream until it thickens. This will take about 10 minutes.

Step 6

Step 6
The cream should be approximately this thick. Leave it to cool. While cooling, stir the cream periodically to prevent the top from chapping.

Step 7

Step 7
When the cream has cooled, proceed to the next step. Beat soft butter until fluffy white mass. The oil should be at room temperature. Therefore, take care of this in advance and remove the butter from the refrigerator the day before. Beat it at maximum speed. The mass will become soft and airy.

Step 8

Step 8
Stir the custard cream into the whipped butter.

Step 9

Step 9
Mix with a mixer. You should get a relief cream of a uniform consistency like this. Use the finished cream for its intended purpose for making cakes and pastries.

Additional rubrics

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