When making cake frosting with sour cream instead of milk should you melt the butter or and why?

You should not melt the butter when using sour cream in a frosting recipe. Here's why:

* Sour cream's acidity: Sour cream already has a significant amount of fat, and its acidity will help emulsify the butter and create a smooth, creamy frosting.

* Melting changes the texture: Melted butter would likely create a thin and oily frosting, which would not hold its shape well.

* Butter consistency: Butter is used at room temperature in frosting recipes to allow it to be whipped into a light and fluffy texture.

Instead of melting the butter:

1. Soften the butter: Let it sit at room temperature until it is soft but not melted.

2. Cream the butter and sugar: Beat them together until light and fluffy.

3. Add the sour cream: Gradually add the sour cream, mixing until it is completely incorporated.

4. Add flavorings and extracts: Mix in your desired flavorings (like vanilla extract) to your liking.

By following these steps, you'll ensure that your sour cream frosting turns out perfectly smooth, creamy, and delicious!