Soured cream recipes (2024)

FAQs

What can I use soured cream for? ›

Soured cream is delicious spooned over baked potatoes and is also used to enrich and add an edge to soups and stews, such as goulash. It's sometimes used in baking - mixing sour cream with cream of tartar results in a very light, airy sponge cake. It also adds a desirable sourness to cheesecakes and chocolate brownies.

Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.

You absolutely can freeze sour cream. As with any food, freezing will stop the growth of microorganisms indefinitely, keeping it safe until you thaw it for reuse. The caveat is that like other dairy products, sour cream will lose some of its thickness and smooth, creamy texture once it's frozen and thawed.

Sure, sour cream immediately brightens up tacos, nachos, and baked potatoes, but there are so many other ways to use this versatile ingredient. We love how it lends tons of fluffiness to our favorite cake, bread, and pancake recipes, as well as a signature rich tang we can't get enough of.

“Sour cream is safe in the refrigerator (for) about one to three weeks, but doesn't freeze well,” according to the United States Department of Agriculture website, which notes that the U.S. Food and Drug Administration is in charge of regulating dairy products.

Sour cream is a popular ingredient in dips and sauces. It adds a tangy richness to sweet and savory recipes. There are pros and cons to eating sour cream, but overall, it can be part of a healthy diet. Sour cream is pasteurized cream fermented with lactic acid bacteria.

The main health benefits of sour cream come from probiotics. Probiotics are healthy live bacteria that live in the human gut. Probiotics help people with lactose intolerance break down lactose in the small intestine before it reaches the colon (large intestine).

Once it's over, it's up to our judgment on how safe the product is to consume. As for sour cream, specifically, the USDA says it can be good for up to three weeks past the sell-by date if refrigerated.

To prevent the growth of harmful bacteria, it is important to handle dairy products properly. Sour cream should be kept refrigerated at all times and should not be left out at room temperature for more than two hours.

Why is my sour cream runny after freezing? ›

Freezing changes sour cream's texture

“The creamy texture of sour cream is a loose matrix of milk proteins and fat that hold the water in this matrix. The ice crystals that form disrupt this matrix and result in a very grainy and sometimes runny texture, often with free moisture or water resulting,” said Galer.

Eating sour cream in moderation is fine as long as you can tolerate dairy and lactose-based foods. If you have issues with lactose, you may want to avoid sour cream. Most sour cream is high in fat and calories, so eating more than a serving suggestion may be bad for heart health.

In one recent meta-analysis, researchers actually found that dairy had a modest anti-inflammatory effect in individuals with metabolic disorders. Much of these effects can be attributed to the fermented dairy products such as kefir, yogurt, or sour cream that can easily be incorporated into a healthy diet.

After all, according to Consumer Reports, most spoiled food often has an unpleasant smell, along with changes in texture and color. When sour cream smells sour, it's time to toss it. As a last resort, try tasting a bit of the sour cream. If it tastes bitter, EatByDate says it's gone bad.

Sour cream is a thick, rich, and tangy-tasting dairy product that's made by fermenting cream with lactic acid. While it's most commonly used as a topping for baked potatoes and chili, sour cream can also be used in baking to enhance the flavor and texture of cakes, quick breads, and more.

The lactic acid bacteria increases the thickness of the cream and adds its characteristic tangy flavor. You can use sour cream as an ingredient to add an acidic flavor to sweet and savory meals. There are different types of sour cream.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Tangy Whipped Cream

Be sure that the heavy cream and sour cream are cold before whipping. 1. Using stand mixer fitted with whisk, whip all ingredients together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.