vanilla sour cream Icing * 2 Sticks unsalted butter, at Room Temperature * 2/3 Cup sour cream, Chilled * 1 T. vanilla extract * 6 Cups powdered sugar In a Large Bow, With an Electric Mixer on Medium, Beat The butter And sour cream Until Smooth, About 2 Minutes. Add The vanilla And Mix Until Combined. Reduce Speed to Low And Slowly Add The powdered sugar, 1/2 Cup t a Time. Increase Speed to Medium High And Beat For 1 Minute. Cover And Refrigerate For at Least 30 Minutes And up to 8 Hours Before Using. Frost Cakes or Cupcakes Just Before Serving. Grown up Decorations: Toasted coconut