in the bowl of a stand mixer with a paddle attachment ior with a hand mixer) cream granulated sugar and butter until fluffy. add sour cream and vanilla and beat well. in another bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, cream of tartar and salt. add dry ingredients to the wet ingredients in your mixer, and mix on low until combined. after chilling, scoop out 1 tablespoon of dough and roll into a ball (dough will be sticky). add heavy cream and more powdered sugar until it is the consistency you desire. place slices on a baking sheet and allow to thaw completely. if you want to make shapes other than a circle allow dough to unthaw completely roll out and bake according to recipe instructions.
store in the fridge for 3-4 weeks or in the freezer for 4-6 months. pin it now to remember it later! or tweet it to the world. my name is kristyn and i’m the mom of six stinkin’ cute kids and the wife to my smokin’ hot hubby, lo. on this site i like to share all things creative – from recipes to home decor to gifts and home decor ideas. love the recipes, relaxed conversation, being normal people, beautiful family, love the downloadable tags, and especially the games! luckily, he agrees! i’m the mom of six stinkin’ cute kids and the wife to my smokin’ hot hubby, lo.
as with my angel food cake, the success of this recipe hinges on the unique behavior of bleached cake flour. it’s soft and cakey due to cake flour, but not in a generic sense. for the frosting: in the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, salt, cream, and vanilla. mix at low speed to moisten, then increase speed to medium and beat until creamy and soft, about 5 minutes. for the dough: adjust oven rack to middle position and preheat to 350°f (180°c).
using the same bowl and paddle attachment used for frosting (no need to clean), combine butter, sugar, baking powder, and salt. with the mixer still running, add liquid mixture in 4 or 5 additions, pausing to scrape bowl and beater about halfway through. decrease mixer to low speed, sprinkle in cake flour, and continue mixing to form a soft dough. in addition to its low protein content and mild flavor, bleached cake flour has a low ph that inhibits browning, and a unique behavior thanks to its unusual starch content. substitutes will cause the dough to spread, rise, and brown differently, with a chewy rather than cakey texture.