SOUR CREAM GANACHE
This ganache makes a super easy frosting that is great for when you have leftover sour cream in the fridge and chocolate chips on hand -- delicious over almond flavored cupcakes!
Provided by KatieMac
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 20
Number Of Ingredients 3
Steps:
- Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
- Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.
Nutrition Facts : Calories 118 calories, Carbohydrate 11.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 5.2 g, Sodium 11 mg, Sugar 9.2 g
SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE
Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
- Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
- Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
- Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
- Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
- To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
- Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.
Nutrition Facts : Calories 215 calories, Fat 11.6 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25.6 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.5 grams fiber, Protein 2.1 grams protein, Sodium 0.2 milligram of sodium
SOUR CREAM FROSTING
Delicious and versatile sour cream frosting to go with all types of pound cake.
Provided by LillysMom
Categories Desserts Frostings and Icings
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.
Nutrition Facts : Calories 162 calories, Carbohydrate 27.8 g, Cholesterol 14.4 mg, Fat 5.9 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 81.1 mg, Sugar 27 g
LIGHT SOUR CREAM GLAZE
This is what I used for my WW Carrot Cake. I had to use what I had on hand and this is it. Hope you enjoy. This also good on coffee cakes and cupcakes, and brownies. I have even dipped graham crackers in it to get a little sweet in now and then. I do not use the whole recipe on my cake, but I did put it as 12 servings because that is how many slices of cake I cut. Comes to 2 pts WW.
Provided by Huskergirl
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients.
- Place in fridge for 15 minutes to help thicken.
- Drizzle over cooled cake.
Nutrition Facts : Calories 52.9, Fat 1, SaturatedFat 0.6, Cholesterol 3.4, Sodium 6.9, Carbohydrate 10.7, Sugar 9.9, Protein 0.3
SOUR CREAM GLAZE RECIPE - (4.8/5)
Provided by qholmes21
Number Of Ingredients 5
Steps:
- Simply just beat sour cream, powdered sugar, softened butter, lemon juice and vanilla extract together until completely incorporated. Refrigerate sour cream glaze while cake is cooling.
GLAZED SOUR CREAM GEM CAKES
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Provided by Joy Cho
Categories Butter Egg Sour Cream Milk/Cream Bake Tree Nut Free Soy Free Dessert Cake Easter
Yield 20 mini (2") Bundt cakes or 12 muffin-size cakes
Number Of Ingredients 14
Steps:
- Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
- Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
- Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
- Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.
BANANA SOUR CREAM NUT BREAD WITH GLAZE
Make and share this Banana Sour Cream Nut Bread With Glaze recipe from Food.com.
Provided by Ambervim
Categories Quick Breads
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, sugar and eggs together.
- Combine dry ingredients.3Blend both mixtures, beating until well mixed.
- Add mashed bananas, sour cream, vanilla and chopped nuts.
- Pour into buttered loaf pan.
- Bake at 350 degrees for 1.25 hour.
- Cool upright for 15-20 minutes before inverting pan to remove loaf.
- Glaze: Combine bananas and sugar in small saucepan and bring to a boil.
- Cook over low heat, stirring for 5 minutes.
- Remove from heat and add lemon juice and mix.
- Pour over banana bread when cool.
AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE
This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.
Provided by Nancy Zimmerman
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
- Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
- Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
- Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g
SPICED ZUCCHINI WALNUT BREAD WITH SOUR CREAM GLAZE
This is a very moist zucchini bread that is on the spicy side. Sour cream, walnuts and cinnamon all add to make this bread immensely flavourful and delicious. It works well with low fat 3 % sour cream too. I also added a couple of Tablespoons oat bran.
Provided by Olha7397
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE BREAD: Beat together first 6 ingredients until blended.
- Add the remaining ingredients and stir until dry ingredients are just moistened.
- Do not over-mix.
- Divide batter between 4 greased mini-loaf foil pans (6 x 3 x 2 inches) and bake in a 325 F.
- oven for 45 to 50 minutes, or until cake tester inserted in center, comes out clean.
- I used a 13 x 9 inch pan lined with parchment paper and greased, baked at 350 F.
- for 30-35 minutes.
- Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
- When cool, brush tops with Sour Cream Glaze.
- FOR THE SOUR CREAM GLAZE: Stir together all the ingredients until blended.
- Easiest& Best!
- Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 552, Fat 29.2, SaturatedFat 5.6, Cholesterol 87, Sodium 360.4, Carbohydrate 67.2, Fiber 3.8, Sugar 40.9, Protein 9.1
ORANGE SOUR CREAM ROLLS
Delicious - orange yeast rolls with a coconut filling. My mother used to make these for a special brunch or coffee party.
Provided by Nanna D
Categories Breads
Time 25m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 15
Steps:
- Dough: Dissolve yeast in warm water.
- To yeast and water mixture, add sugar, salt, eggs, sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary.
- Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double,
- Bake in 375 oven 25-30 minutes.
- Glaze: Cook all ingredients on medium heat for 3 minutes, stirring all the time. Prepare as soon as rolls come out of oven.
- Pour glaze over rolls while they are still hot.
Nutrition Facts : Calories 283.6, Fat 12.8, SaturatedFat 8.2, Cholesterol 51.8, Sodium 214.8, Carbohydrate 38.8, Fiber 1.2, Sugar 19.5, Protein 4.2
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