WHIPPED BERRY SOUR CREAM FROSTING
Notes:
This is a very simple recipe for an extremely smooth, delicious, and lightly sweet “frosting” that tastes like a cream cheese frosting, but lighter and the real berry flavor comes through. I did not use any stabilizers like cornstarch or gelatin so the frosting is very delicate and should only be used on cakes that will be eaten right away (or refrigerated) and do not need to sit out at room temp for a long time. We can get into stabilizers another time…
The amount provided should cover an 8-inch, 3 layer cake, with each layer being ~2 inches in height. I used strawberry flavored frosting to cover the layers and then blueberry and raspberry frostings as accents (so I scaled the recipe down for those two). Since this recipe is very soft without stabilizers you cannot pipe intricate designs, so keep it simple and a bit abstract and it will turn out very pretty… Like a pastel dream.
If you’re not using the same brands of freeze-dried fruit or fruit juice powder as me you may need to adjust the amounts listed to get the color and flavor desired. What’s even better, since these are all real fruit you can use them to flavor your healthy smoothies too! You can purchase these on Amazon:
You can use this on a sheet cake or 3-layer cake. Versatile, but delicate.
HEAVY CREAM / SOUR CREAM BASE “FROSTING”:
Cold sour cream (full fat) ~2 cups (250 g)
Cold heavy cream ~2 cups (250 g)
Maple Syrup 1/8 cup (~40 g)
Vanilla extract 3 tsp
Salt (I prefer pink salt) ½ tsp (or to taste)
FRUIT POWDERS:
*Depending on the flavor you want to make add the following to the base recipe. Remember to scale the amounts below if you’ve scaled the recipe.
Freeze dried strawberry powder 1/3 cup (~55 g)
or
Raspberry juice powder ½ cup (~83 g)
or
Blueberry juice powder ½ cup (~83 g)
DIRECTIONS:
1. Combine all the ingredients of the base frosting in your mixer bowl and beat going from low to high speed until you get peaks that mostly hold their shape but the tips curve. (Approximately 3-5 mins)
2. Add the appropriate amount of your fruit powder of choice using a mesh strainer to break up any clumps. Beat these in at a low speed so you don’t overbeat.
3. Refrigerate if not using right away. Use only on room temp or, better yet, slightly cold cake.
*If not using the same brands as me, start low and add more as you go tasting in between. Note, raspberry powder tends to be the most acidic so you can potentially add too much and break up your whipped base a bit.