Sour Cream
Cream cultured until it thickens and turns pleasantly tart. It is a spoonable, glossy condiment and ingredient, standard in American and Mexican-American cooking.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | United States |
| Storage | Keep sealed in its tub in the fridge. Use a clean spoon each time. |
| Shelf life | About 1 to 3 weeks in the fridge; check the date. A little surface liquid is normal; stir it in. |
| Best uses | Baked potatoes, tacos and nachos, dips, baking, stroganoff, and cheesecake toppings. |
| Substitutes | Crème fraîche, Greek yogurt, or Mexican crema. |
| Pairings | Baked potatoes, tacos, borscht, onions, and cheesecake. |
| Last checked | October 18, 2026 |
About it
American sour cream must be at least 18 percent fat by standard, and much of its consistency comes from the acid gel rather than thickeners in traditional brands. Its clean lactic tang is milder than yogurt's, which is why it suits rich dishes.
Storing it
Sour cream does not freeze well by itself; it separates and turns grainy. It freezes acceptably inside cooked dishes.
Using it
Dollop sour cream over hot dishes at serving; add it to sauces off the boil so it does not curdle. It enriches cakes and coffee cakes in baking.
Swaps & pairings
Greek yogurt gives the same tang with less fat. Crème fraîche is richer and stabler in heat. Crema is thinner and milder for drizzling.
More from this maker: United States