Sour Cream & Sweetened Condensed Milk Cake Frosting
Tasty, delicate, simple, and quick three-ingredient cream. It takes only a few minutes to make a great cake frosting! What does it taste like? Like softened creamy ice cream, and it’s perfect for layering honey cake, sponge cake, or puff pastry layers.
Updated : 09 February, 2026
Easy
About 1 hour.
Ingredients
200 grams
Sour cream
100 grams
Condensed milk
10 grams
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make sour cream and condensed milk frosting? Prepare all the needed ingredients. Take them out in advance so they come to room temperature. If you need to soak dry cake layers, you can use sour cream like in the photo and keep a 1:1 ratio with condensed milk.
Step 2
If you want a thicker frosting, use thicker, higher-fat sour cream - natural and very thick works best. If you can’t get it, use this trick to remove excess liquid: put the sour cream into a dense cloth bag and hang it over the sink in a cool place for a few hours. The extra whey will drain, and the sour cream will become thicker.
Step 3
Transfer the prepared sour cream to a deep bowl for whipping.
Step 4
Pour in part of the sweetened condensed milk and beat on medium speed until smooth. While continuing to beat, add more condensed milk until about 1/3 of it remains.
Step 5
Add vanilla sugar and beat for 1-2 minutes. Then slowly pour in the remaining condensed milk and beat for 15 more minutes. The frosting should thicken and become fluffy. If it’s still a bit runny, add a cream stabilizer. If you like, you can add any fat-soluble food coloring. Refrigerate the whipped frosting for 30-40 minutes to set.
Step 6
Fluffy, airy, thick, and delicate frosting is ready! Enjoy using it.
Author note
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