We see it in recipe descriptions all the time, sour cream being touted as a most luxurious element of a recipe — truly, a reason in and of itself that you should make it. Particularly when it's cake. There are good reasons for this … but what exactly are they?
I'm addressing this topic because more than one person in my life has recently mentioned that the idea of folding sour cream into their desserts sounds, well … weird. I can see that. Especially if you've never done a lot of baking. So let's dig into it.
First — what even is sour cream? Unsurprisingly, the ingredient is a fair representation of its name: cream that has been intentionally soured with lactic acid bacteria. This souring process obviously gives the product its signature tang-a-licious flavor, but it also thickens it into an extremely thick, creamy consistency.
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In terms of baking chemistry, sour cream is a powerhouse combo of acid and fat. In fact, it's one of the fattiest dairy products you can use in your baking. Both of these elements of sour cream's character make it a truly special (not to mention, hardworking) ingredient in your pound cake.
Sour cream is definitely adding moisture to your cakes, muffins, scones, and beyond, but there's a little more to it than that. Here's a closer look at what this generally wonderful ingredient can do for you, and more specifically, your baking.
Moisture That Matters
Let's start with the most widely recognized job of sour cream in baking, it adds moisture. But so what? Can't milk or buttermilk do the same?
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Here's one thing to consider: thickness. Sour cream adds moisture without thinning your batter the same way that a liquid would. That fact that sour cream delivers moisture without further thinning out a batter results in a cake with a very tender, very fine crumb.
Richy Richness
As mentioned above, sour cream has higher fat levels than the other common dairy go-tos in baking — milk and buttermilk. Per (8-ounce) cup, both whole milk and whole buttermilk contain roughly, a little over 8 grams of total fat. Comparatively, 8 ounces of full-fat sour cream offers closer to 45 grams of fat.
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As most cooks know, more fat means more richness. This fat content lends a mouth-pleasing, velvety texture to baked goods. Think about a slice of angel food cake versus a sour cream pound cake; both are delicious, but satisfying in different ways.
That Acid
The acidity of sour cream impacts a number of happenings in the baking process. For one, the acid content helps to tenderize gluten strands (the structural protein architecture in your baked goods), resulting in a more tender final product. Additionally, you'll notice that baking recipes containing sour cream often rely on baking soda as a leavener, as the acid content of sour cream allows it to activate baking soda's leavening powers. Many bakers have observed that baking soda also contributes to a soft texture. Finally, sour cream's acidic nature yields more nuanced — perhaps delicately tangy — flavor in a baked treat.
These are benefits plain milk simply cannot offer.
Sour Cream vs. Buttermilk
Buttermilk offers similar acid levels as sour cream (a bit more, even), thus it can offer similar effects. However, you'll certainly be missing the hefty fat content. In certain scenarios — such as pancakes, cornbread, or even biscuits — that's actually ideal. In these recipes, leaning on butter paired with a leaner dairy moistener yields a lighter, fluffier product.
Sour Cream vs. Greek Yogurt
Greek yogurt is often suggested as the most viable substitute for sour cream. This makes sense in that they are texturally similar — though whole-fat Greek yogurt has a notably lower fat content (more on par with whole milk and buttermilk). Sour cream and Greek yogurt do offer similarly detectable levels of moisture to a baked good despite the discrepancy in richness. That said, Greek yogurt has higher levels of casein proteins. These proteins contribute a fluffy structure to cake or quick breads. So when substituting, just keep in mind: Sour cream = more dense and rich; Greek yogurt = more airy and moist.
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Sour Cream and Cheesecake
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
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FAQs
So, you can replace the baking powder with sour cream to process the baking soda and make the cake rise. The sourness in the cream is even removed by baking soda, leaving a tangy and fluffiness to the cake. As you can see, adding sour cream enhances your cake and is even an ideal substitute for your baking ingredients.
What can be substituted for sour cream in baking? ›
Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.
What does sour cream replace in cake mix? ›
The best way to use sour cream with a boxed cake mix is to use it to replace the other liquids in the recipe, like milk or water. You can add up to a cup, or essentially the same amount of liquid you were originally meant to add, per the manufacturer's instructions.
Can I skip sour cream in baking? ›
Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.
Which sour cream is best for baking? ›
Use full-fat sour cream for: baked goods (quick breads, cakes, muffins), creamy sauces, mashed potatoes, vegetable purées, cheesecakes, salad dressings, pasta salads, cold summer soups or dips. 14% cooking sour cream: a product that can take the heat!
Can I use vinegar instead of sour cream? ›
If you run out, you can make a sour cream substitute with no cooking and very little effort. All you need is three ingredients (milk, distilled white vinegar, and heavy cream) and 24-48 hours to let it ferment and thicken.
Is it better to bake with sour cream or milk? ›
Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.
Does sour cream make a cake more moist? ›
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
What's the secret to a moist cake? ›
Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.
When not to use sour cream? ›
Signs of Spoilage
If it smells moldy, rancid, or stinky in any way beyond the usual sour smell, it probably has extra growth in it that will affect the flavor and safety. Mold: If you see mold growing on the surface, the whole container needs to go. Don't be tempted just to scoop the mold off the top and eat the rest.
According to the United States Department of Agriculture (USDA), perishable foods like sour cream should not be left out at room temperature for more than two hours.
Is it better to bake with yogurt or sour cream? ›
Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.
What does adding an extra egg to cake mix do? ›
Add an Extra Egg
Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.
How much sour cream should I add to a box cake mix? ›
The secret ingredient to making a moist cake is sour cream! That's right. Similar to milk, adding ½ cup of sour cream packs flavor into your box cake mix.
What is a good substitute for sour cream in baking? ›
There are several good dairy options for replacing sour cream, including Greek yogurt, cottage cheese, crème fraîche, and buttermilk.
Can I use milk instead of sour cream? ›
12. Regular Milk. Although not an ideal substitute due to the lack of flavor and thick texture, you can use regular milk as a substitute for sour cream when in a pinch. Regular milk, as a replacement, is best in baked goods such as cakes, cookies, and bread.
Does Greek yogurt taste like sour cream? ›
Of course, if you really really can't tell, and you're brave, take a bite. While they both can taste pretty tart, sour cream will be much richer. Unlike Greek yogurt, which ranges from 100–300 calories per cup, sour cream tends to be more caloric because of its higher fat content.
What can I use instead of cream cheese or sour cream? ›
11 Fantastic Substitutes for Cream Cheese
- Cottage cheese. Cottage cheese and cream cheese have several similarities, but cottage cheese is slightly lower in fat and has a chunkier texture ( 1 , 2 ). ...
- Greek yogurt. ...
- Ricotta. ...
- Mascarpone. ...
- Hummus. ...
- Kefir with chia seeds. ...
- Neufchâtel. ...
- Silken tofu.
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
