Did You Know?
Sour cream will curdle if added to hot dishes directly — always temper it first by mixing with a bit of the hot liquid, or stir in off the heat.
Overview
Eastern Europe · Year-round · dairy
A tangy, thick dairy product made by fermenting cream with lactic acid bacteria, used as a topping and in baking and cooking.
Eastern Europe
Origin
Year-round
Season
Easy
Difficulty
dairy
Category
Flavor Profile
Tangycreamyslightly acidic
Storage Tips
Refrigerate and use within 2–3 weeks of opening.
Photo Gallery
How to Cook with Sour Cream
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Top baked potatoes, tacos, and soups. Use in cake and muffin recipes for moisture. Make stroganoff, dips, and dressings.
Best Pairings
baked potatoestacospierogiesstroganoffborschtcake
Substitutes
Greek yogurt, crème fraîche (doesn't curdle), plain yogurt
Nutrition & Health Benefits
The nutritional profile and health properties of Sour Cream
Nutrition Highlights
fat
19
carbs
5
fiber
0
protein
3
calories
198
Quick Facts
Categorydairy
OriginEastern Europe
SeasonYear-round
DifficultyEasy
Health Benefits
Contains probiotics and fat-soluble vitamins. Lower in fat than double cream.
Sour Cream Photos
3 photos showcasing Sour Cream in its many forms
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Sour Cream
dairy
OriginEastern Europe
SeasonYear-round
DifficultyEasy
Flavor Notes
Tangycreamyslightly acidic
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Pairs Well With
baked potatoestacospierogiesstroganoffborschtcake
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