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Slice of coconut cake on a green plate

Sour Cream Buttercream

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
chill time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings (enough to cover a two layer 8" round cake)
Calories: 622kcal
Author: Kara Jane @ I Scream for Buttercream
This buttercream is made with real butter, confectioners sugar and sour cream. It's got a slight tanginess to it, which really works well combined with the sweetness of confectioners sugar. This buttercream is amazing when combined with coconut cake. It is a soft icing and since it's made with sour cream, it'll need to be stored in the refrigerator. 
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  • 1 cup salted butter room temp
  • 1 cup unsalted butter room temp
  • 1 cup sour cream
  • 8 cups powdered sugar
  • 2 tsp vanilla paste or extract


  • Beat butter until creamy.
  • Add in sour cream and beat until smooth.
  • Add in half the confectioners sugar and beat until mixed. You don't want to add any milk or cream at this point. Once it's fully mixed, it won't be thick. Now, go ahead and add in the second half and mix well.
  • Add in the vanilla paste or extract and mix.
  • Refrigerate this buttercream for about 10 to 15 minutes to let it firm up a bit before icing your cake.


This buttercream is a soft buttercream because of the added sour cream. You shouldn't need to add any milk or cream when making this icing.
If the icing is still not as firm as you would like, you can add another cup of confectioners sugar and chilling it in the refrigerator will help it firm up a bit.
Keep this buttercream stored in the refrigerator.
Once you've iced your cake, you'll need to serve it immediately, or keep the cake, covered, in the refrigerator.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 622kcal | Carbohydrates: 80g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 154mg | Potassium: 36mg | Sugar: 79g | Vitamin A: 1065IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.1mg