Sour Cream
A thick, tangy dairy product made by fermenting cream, used to add moisture and acidity to baked goods.
1 Cup Sour Cream = 230g (8.1 oz) • Fat content: ~20% milk fat
Sour cream is produced by introducing lactic acid-producing bacteria cultures to pasteurized light cream (typically containing 18% to 20% milk fat). The bacteria ferment the lactose, producing lactic acid which sours and coagulates the proteins, creating a thick, velvety texture and a tangy flavor. In baking, sour cream is a secret weapon for creating exceptionally moist and tender cakes, muffins, and pound cakes. Because of its high fat content and acidity, it performs multiple chemical functions: the fat coats gluten strands to tenderize the crumb, the acidity weakens gluten structure, and the thickness prevents batters from becoming watery.
Additionally, sour cream behaves as an excellent buffer in batters, preventing cakes from over-expanding and collapsing. It reacts with baking soda to provide leavening lift. In glazes and frostings, it adds richness and cuts down on sweetness, providing a balanced, sophisticated flavor profile.
Using fat-free or low-fat sour cream as a 1:1 substitute in rich baking recipes. Low-fat varieties contain stabilizers and water, which will make cake batters runny and lead to a dry, dense finished product.
Standard globally. In France, Crème Fraîche is the natural unpasteurized equivalent, which is slightly thicker and higher in fat (30-40%).
Ideal for coffee cakes, bundt cakes, dense pound cakes, muffins, cheesecakes, and enriching savory sauces.
Replace 1 cup sour cream 1:1 with 1 cup of plain full-fat Greek yogurt, or 1 cup crème fraîche.
Store in the refrigerator and use within 2 weeks of opening. Do not freeze, as the emulsion will break, causing it to separate into a watery mess.