I have one child who loves the tang in sour cream frostings, and another who hates powdered sugar in any frosting and can taste it immediately. We all love both SMBC and IMBC, so is there a way to make a sour cream meringue buttercream??

Any advice or suggestions would be welcome!

Thanks,
Kathi

I'm not sure about the meringue, but have you tried a sour cream ganache?

I have a recipe from The Cake Bible that uses bittersweet chocolate and sour cream. I haven't tried it, but I have made a white chocolate sour cream ganache in the past and it was very good...nice and smooth with a slight tang...yum!

I also have a chocolate sour cream frosting recipe that I love (but it has powdered sugar in it- I find it very smooth and delicious though).

Good luck!

Thanks mla!! I never thought of that and I have that book, too.

Have a good night!
Kathi

U can google it and see what comes up....

Mia,
How long can you leave the sour cream ganache at room temp? It sounds fantastic.

hi, here is a tutorial for swiss meringue buttercream(which taste the same as italian meringue, but made a little different. she uses cream cheese instead of sour cream. she mainly uses it for fillings. i haven,t tried it yet, myself,but going to soon. it really sounds delicious. will this help you in any way.


http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

Kathi- you are welcome!

Sillywabbitz- according to the Cake Bible, the Sour Cream Ganache can be stored at room temp. for 3 days, in the fridge for 3 weeks and in the freezer for 6 months.

Awesome thanks. I can't wait to try this.