Light Sour Cream Glaze Recipes

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VANILLA GLAZE



Vanilla Glaze image

Great on Apple Cookies!

Provided by Jamie Langston

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 10m

Yield 48

Number Of Ingredients 5

1 ½ cups confectioners' sugar
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter

Steps:

  • Melt the butter and add to rest of ingredients. Mix until creamy.

Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g

SOUR CREAM GANACHE



Sour Cream Ganache image

This ganache makes a super easy frosting that is great for when you have leftover sour cream in the fridge and chocolate chips on hand -- delicious over almond flavored cupcakes!

Provided by KatieMac

Categories     Desserts     Frostings and Icings     Chocolate

Time 20m

Yield 20

Number Of Ingredients 3

2 cups semisweet chocolate chips
1 ½ cups sour cream
1 teaspoon vanilla extract

Steps:

  • Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
  • Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

Nutrition Facts : Calories 118 calories, Carbohydrate 11.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 5.2 g, Sodium 11 mg, Sugar 9.2 g

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

GLAZED SOUR CREAM GEM CAKES



Glazed Sour Cream Gem Cakes image

Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.

Provided by Joy Cho

Categories     Butter     Egg     Sour Cream     Milk/Cream     Bake     Tree Nut Free     Soy Free     Dessert     Cake     Easter

Yield 20 mini (2") Bundt cakes or 12 muffin-size cakes

Number Of Ingredients 14

Nonstick vegetable oil spray, such as PAM for baking (for pan)
½ (scant) cup (60 g) all-purpose flour, plus more for pan
⅓ (heaping) cup (60 g) glutinous sweet rice flour (such as Koda Farms Blue Star Mochiko)
½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ cup (1 stick) unsalted butter, room temperature
⅔ (scant) cup (130 g) granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
½ (scant) cup sour cream, room temperature
3 Tbsp. whole milk, room temperature
Milk Tea Glaze, Matcha Glaze, or Strawberry Jam Glaze (for serving)
Flaky sea salt, toasted unsweetened shredded coconut, lemon zest, or sesame seeds (for serving; optional)

Steps:

  • Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
  • Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
  • Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
  • Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
  • Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.

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