How to Make Sourdough Frosting

Learn how to make this silky smooth sourdough frosting that's less sweet than other buttercreams!

Why You'll Love This Recipe

•Easy to make with a boiled milk roux •Less sweet than other buttercreams •Slightly tangy like cream cheese frosting •Is stable and pipes well for decorating.


•Whole milk •Granulated sugar •Salt •Sourdough discard (or active starter) •Vanilla extract •Unsalted butter, softened.

1. Make Sourdough Roux

Heat whole milk, sugar, salt, and sourdough discard (or active starter) over a small saucepan. Heat until it thickens like pudding.

2. Cool to Room Temperature

Remove from the heat, scrape into a bowl, and let it cool to room temperature. Place plastic wrap on top to prevent a film from forming.

3. Whip the Butter

In the bowl of a stand mixer with the whisk attachment, whip two sticks of softened unsalted butter until light and fluffy.

4. Slowly Add the Roux

While mixing, spoon in the roux one spoonful at a time. Continue whipping until the frosting is smooth, airy, and light.

5. Add Flavoring

At the end of mixing, add in vanilla extract. Taste, and adjust the flavoring. You can also add other flavorings for frosting variations!

Other Sourdough Frosting Variations

•Add cocoa powder for a chocolate frosting •Espresso or coffee for a mocha flavor. •Lemon zest and juice for a lemon frosting •Substituting one stick of butter with cream cheese.

Piping and Decorating

The sourdough frosting pipes and decorates well! You can use it to frost cupcakes, cakes, or use in between whoopie pies.

Learn more:

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.