Substitute for sour cream in baking
When replacing sour cream in baking, these verified substitutes offer the necessary fat content and acidity to ensure moist, tender results.
Crème Fraîche
1.0 cup crème fraîche
Its superior heat stability and thick texture make it the most reliable direct substitute for maintaining structure in baked goods.
Cream Cheese + Milk
0.5 cup cream cheese + 0.5 cup milk
When whisked to a pourable consistency, this blend delivers the necessary richness and acidity without compromising the batter's texture.
Evaporated Milk + Butter
0.75 cup evaporated milk + 0.25 cup unsalted butter
This combination creates a rich texture but may lack the specific acidity needed for optimal leavening in certain recipes.
Have some left over? Can you freeze sour cream? on freezeornot.com
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