Creams and frostings

Vanilla sour cream and butter cake filling

A thick vanilla cake filling made with sour cream, eggs, butter, and lemon zest, cooked over a water bath. Makes approximately 1 kg.

Slovak cuisine · Translated from Slovak ·

Vanilla sour cream and butter cake fillingSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
15 min
Total time
25 min
Servings
Approximately 1 kg
Difficulty
Easy
Cuisine
Slovak
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This vanilla sour cream and butter filling is thick enough for cakes and pastries and holds its shape well. Mix sour cream with eggs, granulated sugar, vanilla sugar, flour, lemon zest, and vanilla, then heat over a water bath, stirring constantly, until fully thickened. Beat in softened butter a little at a time. The flavor is reminiscent of vanilla ice cream, and even a beginner can make it.

Ingredients

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Instructions

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  1. Let the butter soften at room temperature. Mix the sour cream with the eggs, granulated sugar, and vanilla sugar, then gradually add the flour, lemon zest, and ground vanilla.

  2. Heat the mixture over a water bath, stirring constantly, until fully thickened. Gradually add the softened butter in small pieces to the thick filling and beat with a hand mixer.

Tip: Stir with a spatula over the water bath, scraping the sides and bottom of the bowl, where the filling thickens first and could curdle.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
332 kcal
Protein
3.0 g
Carbohydrates
22 g
of which sugars
20 g
Fat
26 g
of which saturates
16 g
Fiber
0.1 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vanilkový krém z kyslej smotany a masla na torty

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