CREAM CHEESE SOUR CREAM FROSTING RECIPES
FLO'S CHEESECAKE WITH SOUR CREAM FROSTING RECIPE - FOOD.COM
Family tradition from hubby's side. Best cheesecake we have ever tasted! Very rich, but worth every calorie :) The secret to success is to add the eggs individually and mix each time. We have lightened it up with Neufchatel cheese and fat free sour cream with excellent results.
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Crust:.
- Coat 9-inch springform pan with non-stick cooking spray.
- Mix graham cracker crumbs and butter together to form crust. I recommend starting out with 2 Tbsp butter and 1/2 cup of graham cracker crumbs and adding more as needed. The crust coats the bottom of the pan only.
- Filling:.
- Preheat oven to 300°F.
- Bring cream cheese and eggs to room temperature.
- Cut cream cheese into cubes and cream in a large bowl or mixer.
- Add 1 cup sugar gradually and blend well.
- Add eggs one at a time and mix well after each addition.
- Pour into the springform pan.
- Bake at 300 for 1 hour or until well-set (I often need an hour and 20 minutes).
- Cool for at least 20 minutes before putting on topping.
- Topping:.
- Mix together sour cream, 2 tsp sugar, and vanilla.
- Spread over cake and return to the oven for 15 to 20 minutes.
- Cool then refrigerate.
Nutrition Facts : Calories 307.5, FatContent 24.1, SaturatedFatContent 13.9, CholesterolContent 125.5, SodiumContent 195.5, CarbohydrateContent 17.6, FiberContent 0.1, SugarContent 14.1, ProteinContent 6.3
SOUR CREAM FROSTING RECIPE | HOMEMADE VANILLA SOUR CREAM
Provided by admin
Prep Time 10 minutes
Cook Time 15 minutes
Number Of Ingredients 16
Steps:
- In a medium bowl, mix sugar and butter until well combined.
- Beat in sour cream and vanilla until smooth.
- If frosting is too thick, spoon in more sour cream until desired consistency is reached.
- Spread on cooled cake or cupcakes and top with cinnamon or bits of grated carrot, or just leave it plain.
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Made with much less confectioners’ sugar than the usual cream cheese frosting, it’s sturdy, dependable and not too sweet - just right for a child’s birthday party or to ice three-dozen cupcakes for a bake sale. While it’s not quite as silky as a buttercream based on beaten eggs and sugar syrup, it’s much, much less persnickety to make and it holds up well without refrigeration for several hours before it starts getting soft. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners’ sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of grated lemon zest to the frosting.
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