9 low fat sour frosting Recipes

soft tofu, vanilla extract, sugar, shortening, apple butter, cocoa, red food colouring, water, flour, whole-wheat flour, low-fat sour cream, milk, cider vinegar, baking soda, soft tofu, fat-free cream cheese, butter, softened, instant espresso powder (or to taste), powdered sugar, raw sugar

all-purpose flour, butter, melted, fat-free sour cream, granulated sugar, vanilla extract, eggs, egg whites, all-purpose flour (about 3 cups), baking soda, salt, low-fat buttermilk, less-fat cream cheese, softened, butter, softened, vanilla extract, unsweetened cocoa, fat-free milk, salt, powdered sugar

flour, butter, melted, carton nonfat sour cream, sugar, vanilla extract, egg substitute (or 2 eggs), flour, baking soda, salt, low-fat buttermilk, style fat free cream cheese, softened, butter, softened, vanilla extract, unsweetened cocoa, fat-free evaporated milk, salt, powdered sugar, divided

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

unsalted butter, room temperature, granulated sugar, brown sugar, eggs, room temperature, divided, pure pumpkin puree (not pie filling), sour cream, pure vanilla extract, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, carrot, finely grated, unsalted butter, room temperature, icing sugar , sifted, icing sugar , sifted, low-fat milk, low-fat milk, vanilla bean paste or 1 tsp vanilla extract, pure vanilla extract

yellow cake mix, cinnamon, nutmeg, ginger, cardamom, baking soda, skim milk, egg whites, pumpkin, vanilla, sugar (4 cups), low-fat cream cheese, fat free sour cream, orange juice, vanilla, orange extract, orange food coloring, paste orliquid

sugar, light butter, softened, egg substitute, all-purpose flour, unsweetened cocoa, baking soda, salt, low-fat sour cream, boiling water, vanilla extract, chocolate frosting