5 No-Fail Sour Cream Substitutes
Updated: Jul. 04, 2023
Skip the grocery run and get on to the good stuff—whatever it is you're cooking!
If you find yourself without sour cream, don’t worry. There are a number of sour cream substitutes you can use in a pinch. Here are some standbys.
Greek Yogurt
For each cup of sour cream needed, substitute an equal amount of Greek yogurt. It will give you the extra-creamy results you crave, with the bit of tang you’re looking for, too. Greek yogurt is an excellent sub for your nachos, baked potatoes and luscious dips. It works in baking, too.
Plain Yogurt
This runner-up yogurt subs in equally for sour cream, just like Greek. Because it’s a bit thinner, you’ll have the most success substituting plain yogurt, cup for cup, in waffles, baking recipes and the like—where its thinner consistency won’t be noticed.
Creme Fraiche
Having only creme fraiche in the house might sound like an unlikely problem. But if you find yourself there, you can indeed skip the grocery run. Dollop creme fraiche onto soups, enchiladas and other places you’d use sour cream (add some tang with lemon or lime). It’s richer than sour cream, so a little goes a long way.
Buttermilk
Here’s a baking rescue: For each cup of sour cream needed in muffins, cakes and the like, you can sub in 1-1/3 cups buttermilk while decreasing the liquid called for in the recipe (such as juice, milk or water) by 1/3 cup. For 1/2 cup of sour cream, use 2/3 cup buttermilk and cut the liquid by a scant 3 tablespoons.
DIY Buttermilk
If you don’t have any buttermilk on hand, you can use one of these buttermilk substitutes and follow the instructions above to swap it in for sour cream. Our favorite way to make homemade buttermilk calls for milk and vinegar. Use 1 tablespoon white vinegar, plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
Sour Cream Desserts We Crave
Sour Cream Pound Cake
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Sour Cream DropsMy mother is an excellent baker, and this is her recipe. Whether Mom makes these cookies or I do, they always disappear quickly. Friends rave about them and often ask me to bring them to get-togethers. My young children enjoy all kinds of cookies, but these are their favorites. -Tracy Betzler, Reston, Virginia
Summer Strawberry Shortcake SoupWhen folks are longing for something sweet and refreshing, this soup is sure to hit the spot. To serve it with dinner or as an appetizer, simply omit the shortcake. —Joan Hallford, North Richland Hills, Texas
Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Pear Cake with Sour Cream ToppingThis is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.
Strawberry Cupcakes with Whipped Cream FrostingFresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Double-Layer Cheesecake BarsCan't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. —Andrea Price, Grafton, Wisconsin
Chocolate-Covered Cherry Pudding CakeGrowing up, I remember my grandfather cherishing the chocolate-covered cherries we’d bring him for Christmas. He passed away this past year, and I came up with this rich recipe in his honor. It’s delicious served with whipped topping.
—Meredith Coe, Charlottesville, Virginia
Originally Published: March 31, 2021
