Not Just Another Whipped Cream Icing
Today I am going to share with you Sour Cream Whipped Icing! If you are looking for a light, creamy and non-buttercream icing, this recipe is for you. Now, there is nothing against buttercream icings, I love them and will be sharing some of my favorite. But there are times, especially in the Summer when I want to lighten up my desserts just a little. This modified whipped icing is just so perfect for those recipes!
Be sure to check out the Video for How to Make Sour Cream Whipped Icing — Click Here to Watch The Video.
Easy as 1-2-3
Did I mention easy? I’m telling you, this will be one of the easiest and most fail proof icing recipe you will ever make. The recipe has 3 ingredients: Cool Whip (or Stabilized Whipped Cream), Sour Cream and Granulated Sugar. The other tools required are a cool big bowl (stainless steel preferred) and a wooden spoon. Yep, no hand or stand mixer required, unless you choose to start with stabilized whipped cream. This is a 10 minute and under recipe! And you are just going to love it!
The Star of the Sour Cream Coconut Cake
The Sour Cream Whipped Icing is the base icing for my Sour Cream Coconut cake. If you want to check out the recipe in full, just follow this link: Coconut Cake Recipe. I have included step-by-step directions for both the cake and the icing.
Perfect for Other Cake Recipes
I also use this icing on traditional Chantilly cakes, Chocolate cakes and Strawberry Shortcakes. You will find that this is such a versatile icing. The sour cream addition to the traditional whipped topping, helps give the mixture more body and stability. Plus, the sour cream give the taste a slight tang that works well with fruit and especially chocolate cakes.
Yes, for Cupcakes Too
If you are looking for a whipped icing for cupcakes, well here you go. The Sour Cream Whipped Icing, works wonderfully on cupcakes. This icing is practically suited for flavors such as Lemon, Key Lime, Strawberry and of course Chocolate.
As a Decorating Icing
So, a few notes about using the Sour Cream Whipped icing as a decorating icing. Remember this is a whipped cream based icing. Refrigerate before serving and for storing. Don’t keep your cake/cupcake in direct sun or in a very hot room. I’ve used this recipe on cakes that were displayed before serving, but never more than an hour.
You can pipe with this icing, only if it is very cold. I fill up my decorating bag and pop in the freezer for about 5 minutes. My suggestion is to pipe things like rosettes or big borders. If you are looking to pipe delicate details, this icing is not a good choice.
Gel food colors can be used to color the icing. However, use the least amount as possible to prevent any additional liquid being introduced into the icing.
My favorite tool is just a flat spatula. I like to decorate in a more rustic and free form way with this icing.
Makes the Best Fruit Dip and Strawberry Shortcake Topping
The Sour Cream whipped icing also make a great fruit dip. I will make a ½ batch and use in the center of a fruit platter. I’ve also made fresh strawberry short cakes and substituted this icing for traditional whipped cream.
Here are a few more thoughts on the icing and then we can get started and make the Sour Cream Whipped Icing!
- Full Fat Sour Cream: I’ve tried this with low-fat or no-fat and the consistency is just not the same.
- Greek Or Other Yogurt? Several people have asked if they could substitute yogurt for sour cream. I haven’t experimented with either but it’s on my list.
- Cool Whip vs Stabilized Whipped Cream: I’m going to leave this up to you. The recipe works well either way. I grew up on making this with Cool Whip but I also make it with fresh Whipped Cream.
- Whipped Cream: If you make your own for this recipe, use a stabilized whipped cream recipe and make sure it is at stiff peaks.
- Sugar: The recipe calls for ½ cup. You can increase or decrease this for your taste. Sometimes, I’ll leave the sugar out completely. The sugar doesn’t seem to have any structure impacts, just taste. What I have found, is that I can use this icing for those folks who are looking for a “less sweet” icing.
- Cold Bowl: You only need a big bowl and a wooden spoon for this icing. I suggest stainless steel and have it cold. Just like making whipped cream, the colder the bowl the better.
- No Mixer: Hand mix this recipe! Gently folding the sour cream and whipped topping/cream, until just combined. You will feel the mixture begin to thicken as you fold together. The trick is to make sure you combine well. If you over mix or use a mixer, this recipe will break down.
Let’s Make Sour Cream Whipped Icing!
Alright, there you have it, the recipe for Sour Cream Whipped Icing. I hope you give this recipe a try. I would love to hear how it turns out for you. If you do, please send me a picture!
Don’t forget to check out the Sour Cream Coconut Cake recipe with the Sour Cream Whipped Icing, it is a wonderful cake! Find the recipe here: Coconut Cake
If you have any questions please send me an email or post in the comments below.
Melissa – Let’s Bake, Cake and Cookie
Sour Cream Whipped IcingPrint Recipe
- 1 16-ounce container of Cool Whip (or 6.35 cups of stabilized whipped cream)
- 2 cups of sour cream
- ½ cup of granulated sugar
In a very large and preferably cold stainless steel bowl, add cool whip (or whipped cream), sour cream and granulated sugar.
Mix well by hand using a plastic spatula or wooden spoon. Do not mix using a mixer (hand or stand), you want a gentle mixing of these ingredients.
Use on your favorite cake recipe or as a fruit dip
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