Sour cream
Cream that has been fermented with lactic acid bacteria until thick and tangy, used to add moisture and tenderness to cakes, muffins and cheesecakes.
- Baking ingredients and additives
Regular sour cream contains about 18 to 20% milkfat. Its acidity reacts with baking soda to help leaven batters, and its fat and moisture give coffee cakes, pound cakes and muffins a soft, tender crumb.
Full-fat Greek yogurt can usually replace sour cream one-for-one in baking. Low-fat sour cream contains more water and stabilizers and gives less tender results.
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Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Sour cream (Q840171), Wikidata