What To Keep In Mind When Substituting Sour Cream In Baking

Common sour cream swaps for baking

Sour cream serves a distinct purpose in many baked items, making it challenging to find an ideal replacement. For instance, in brownies, sour cream acts as a secret ingredient, contributing a tangy richness, added moisture, and a dense texture. If you run out of this ingredient, you can create a homemade version, but it won't perfectly mimic the flavor of store-bought sour cream, which could impact your final dish.

Greek yogurt is often regarded as the top alternative to sour cream, but it tends to produce a lighter baked product compared to the density and richness that sour cream offers. If you choose plain yogurt, straining it can help achieve a texture more akin to Greek yogurt. Crème fraîche is another excellent option, providing a rich flavor profile similar to that of sour cream. Cream cheese or mascarpone can also be used, but they will change the flavor of the baked goods and lack the acidity found in sour cream.

Buttermilk is another possible substitute that delivers the necessary acidity for your recipes, but it is lower in fat content. While it can be a suitable option in a pinch, it often doesn't suffice on its own for most recipes, as sour cream adds moisture without thinning the batter. If you decide to use buttermilk, consider pairing it with an additional fat source to achieve the desired texture and moisture in your baked creations.