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.
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The recipe includes a how-to guide with photos and detailed instructions.