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Best Substitutes for Sour Cream (in baking) — What to Use Instead

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Plain Greek Yogurt: 1:1 — Best substitute — same tang and richness. Full-fat yogurt gives closest results.

Buttermilk: 3/4 cup buttermilk per 1 cup sour cream — Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.

Overview

Top substitute for sour cream (in baking): Plain Greek Yogurt (1:1). Best substitute — same tang and richness. Full-fat yogurt gives closest results. Plus 3 more alternatives.

Key Details

  • Plain Greek Yogurt: 1:1 — Best substitute — same tang and richness. Full-fat yogurt gives closest results.
  • Buttermilk: 3/4 cup buttermilk per 1 cup sour cream — Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.
  • Cottage Cheese (blended) + Lemon Juice: Blend 1 cup cottage cheese + 1 tbsp lemon juice until smooth — Creamy and tangy. Blend well for smooth texture. Works in cakes and muffins.
  • Coconut Cream + Lemon Juice: 1 cup coconut cream + 1 tbsp lemon juice — Vegan option. Mix and let sit 10 minutes to thicken. Slight coconut flavor.

Why This Matters

  • Sour Cream (in baking) may need substituting due to dietary restrictions
  • Running out of an ingredient mid-recipe is common
  • Allergies or preferences may require alternatives

How To

  1. 1Best overall substitute: Plain Greek Yogurt at 1:1
  2. 2Consider what role the ingredient plays in the recipe
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results

Tags

substitutesdairy-subsour-cream-in-bakingingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute is Plain Greek Yogurt at 1:1. Best substitute — same tang and richness. Full-fat yogurt gives closest results.