Light Sour Cream Glaze Recipes

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LIGHT SOUR CREAM GLAZE



Light Sour Cream Glaze image

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

1/2 cup light sour cream
1 cup powdered sugar
1 teaspoon vanilla extract

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

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE



Soured cream bundt cake with butter glaze image

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

125g unsalted butter , softened
180g caster sugar
2 large eggs , beaten
180g plain flour , sifted
1 tsp vanilla extract
1 tsp baking powder
pinch salt
150g soured cream
100g caster sugar
50g unsalted butter
4 tbsp water
few drops vanilla extract

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

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