Substituting Sour Cream in Bakingīecause baking is so reliant on chemistry, sour cream substitutes are especially vulnerable to failure-or, at least, unexpected consequences. And, he explains, these three traits all play a role in the consistency and flavor of your food. Deciding which one to use comes down to your intentions and your personal taste.Īccording to Prafulla Salunke, PhD and assistant professor of dairy manufacturing at South Dakota State University, the resulting product will have a high-fat content (up to 40%, though most American store-bought sour creams are closer to 20%), a low pH (4.5–4.6), and a relatively low protein content compared to other cultured dairy products like cheese. No matter the case, you’re in luck: Substituting for sour cream is remarkably easy, and there are plenty of options across the dairy-based and nondairy spectrum to be had. Equally challenging is realizing that a particularly tempting recipe calls for sour cream when you’re vegan, lactose-intolerant, or otherwise sour cream–averse. Keeping a container in the fridge puts a host of delicious recipes at your fingertips-a delightful fact until you discover your trusty tub is expired, empty, or never made it home from the supermarket to begin with. And you can use it as a stand-alone condiment or mix it with other flavorful ingredients into myriad dips and sauces. It can add body and acidity to soups, stews, and salad dressings. You can deploy this rich and tangy ingredient to flavor, moisten, and tenderize baked goods.
If you have a recipe you’d like for me to try and make-over, click here and fill out the form provided.Sour cream has a multitude of uses, and determining the right sour cream substitute…well, that depends on what you plan to use it for. The result is a fresh, clean taste.ĭo you have some recipes that call for canned cream soups? Do you think any of the above ideas will work well as a substitute?
But I have found that taking out the cream soup and replacing it with heavy cream or sour cream – I am then able to taste all the other great natural flavors in the casserole (chicken, vegetables, etc). This takes a little more effort than the other two ideas, but you can make up a batch, use it right away, or freeze it for future uses! I use homemade cream of mushroom soup when I make One Dish Meat and Potato Casserole.įor any of these ideas, specificially ideas one and two, you may want to add a few extra herbs or spices to your recipe, since taking out the canned cream soup may also take out some of the flavor. This is how I make Creamy Chicken and Rice Casserole. If a recipe calls for one 10 ounce can of cream of _ soup, you can add one cup of cream instead. The sour cream makes the casserole creamy and adds great flavor too. If a recipe calls for one 10 ounce can of cream of _ soup, you can use one cup of sour cream instead. The best part of replacing canned cream soups is that it can be absolutely SO SIMPLE! You can take some time to make homemade cream soup if you want, but if you don’t, there are a couple of very easy substitutions you can make that take no extra effort at all!Īdd sour cream instead.
Well, I can check that one off my list right away, because I already have several options for cream soup substitutes that I can share!
Once I announced our new Real Food Recipe Makeover: Heavenly Homemakers Edition feature, many asked me to come up with a substitute for cream soups in recipes.
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