Sour Cream Glaze Recipe 485

GLAZED SOUR CREAM DONUTS

Steps:

• Preheat the oven to 350 degrees F, and lightly grease a non-stick donut pan.*
• Place the flour, baking soda, salt, and nutmeg in a medium mixing bowl, and whisk to combine.
• Place the oil, sour cream, sugar, egg, and 1/2 teaspoon vanilla in a large liquid measuring cup, and stir together until smooth.
• Add the liquid ingredients to the dry, and gently fold together until just barely combined (it's ok if there are a few lumps).
• Transfer the batter to the prepared pan, and bake the donuts for 12 to 16 minutes, or until just beginning to brown around the edges.
• Cool for 20 minutes, then remove from the pan.
• In a medium mixing bowl, stir the powdered sugar, milk, and remaining 1/2 teaspoon vanilla together until smooth.
• Dip the tops of the donuts in the glaze, allowing the excess to drip off.
• Place the donuts on a wire rack set over a baking sheet, and allow the glaze to dry.

GLAZED SOUR CREAM-CHOCOLATE CAKE

Steps:

• Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
• Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
• Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.

HOMEMADE SOUR CREAM

Steps:

• Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

LIGHT SOUR CREAM GLAZE

Steps:

• Mix all ingredients.
• Place in fridge for 15 minutes to help thicken.
• Drizzle over cooled cake.

STRAWBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan. Whisk together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.
• With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 Tablespoons lemon juice. Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.
• Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
• Pour batter into bundt pan and reduce oven temperature to 325°F. Bake for 60 to 65 minutes, or until toothpick comes out clean. Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
• Once cake has completely cooled, mix together powdered sugar and 2 Tablespoons of lemon juice.
• Drizzle glaze on top of cake with a spoon. Then slice and serve.

GLAZED SOUR CREAM DOUGHNUTS

Steps:

• First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.
• In a separate bowl, whisk together the sugar, sour cream, egg and butter.
• Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.
• Roll the dough out onto a lightly floured surface until it is approximately ½-inch thick.
• Use a cookie cutter to cut out doughnuts that are 2½ inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.
• Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.
• When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360ºF.
• Fry the doughnuts and doughnut holes in batches until they are golden brown.
• Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.
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SOUR CREAM GLAZE RECIPE - (4.8/5)

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.

SOCK IT TO ME CAKE RECIPE

Steps:

• In a medium bowl, combine the pecans, brown sugar and cinnamon. Set aside.
• Preheat the oven to 325 degrees Fahrenheit and coat the inside of a (12 -cup) bundt pan with baking spray. You can also butter and then flour the pan.
• Sift together the flour, salt and baking soda in a mixing bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 1 minute or until creamy.
• Add the granulated sugar and beat on medium-high speed for about 3-4 minutes or until light and fluffy, stopping to scrape down the sides of the mixing bowl as needed.
• Add the eggs one at a time, beating after each addition until just combined.
• Add the flour mixture and sour cream alternately to the batter, beginning and ending with the flour mixture. Add the vanilla extract and mix to combine.
• Pour half of the batter into the prepared bundt pan, sprinkle the pecan filling evenly over the batter. Spoon the remaining batter over the pecan mixture.
• Bake for about 65 to 75 minutes or until a skewer inserted in the middle comes out clean.
• Remove from the oven and allow the cake to rest in the pan for about 10 minutes, then invert onto a wire rack and allow to cool completely.
• In a medium bowl, whisk together the powdered sugar, milk and vanilla until smooth. Add additional milk or sugar to get the right consistency.
• Spoon the icing over the cooled cake.

SOUR CREAM CITRUS POUND CAKE

Steps:

• Position a rack in the center of your oven and preheat to 350°F/177°C.
• In a large bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.
• In a second small bowl, stir together the sour cream, vanilla, and grated orange, lemon, and lime zests. Set aside.
• In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
• Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
• Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
• Grease and flour one 10-cup capacity bundt cake pan Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack. Allow to cool completely before glazing.
• Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.