What is sour cream? Names and useful swaps
In a UK supermarket, the tub you want usually says soured cream. For an American cake or a hot sauce, check the fat level before choosing a lighter substitute.
Quick answer
Sour cream is cream fermented with lactic acid bacteria until it becomes thick and tangy. US sour cream has at least 18% milk fat. In the UK, buy soured cream; in Australia and Canada, look for sour cream. Crème fraîche is a richer, milder substitute that works in equal amounts in most recipes. For a cold dip, full-fat Greek yogurt also works.
What to buy where you live
Choose plain cultured dairy for an American recipe. A prepared sour cream dip may already contain herbs or seasoning, so check the label before using it in a cake. Light and fat-free products also behave differently from regular sour cream.
| Country | Look for | What changes |
|---|---|---|
| UK | Soured cream, about 18% fat | The usual match for US sour cream |
| Australia and Canada | Sour cream | Choose regular if the recipe doesn't specify light |
| US | Sour cream, at least 18% milk fat | Light and fat-free versions have less richness |
| Germany | Schmand, 20-29% fat | The closest match for dips and baking; saure Sahne is lighter, at least 10% |
| France | Crème fraîche épaisse | Richer and milder; French crème fraîche has at least 30% fat |
| Spain | Nata agria, or crème fraîche as a swap | Greek yogurt is another option |
| Mexico | Crema ácida | Mexican crema is thinner and milder |
| Italy | Panna acida | Yogurt greco is a common substitute |
| Brazil | Sour cream where available | Plain creme de leite lacks sour cream's cultured tang |
| Indonesia | Sour cream among imported dairy | Acidified cream made at home stays thinner |
When you need sour cream in the UK, soured cream is the name to search for. You don't need to buy American dairy to follow the ingredient list.
Sour cream vs crème fraîche and yogurt
| Product | Cold dishes | Hot dishes and baking |
|---|---|---|
| Sour cream | Tangy, thick enough to dollop | Adds fat, moisture and acid to baking; can split if boiled |
| Crème fraîche | Richer and less sour | Handles boiling; a safer choice for hot sauces |
| Full-fat Greek yogurt | Tangier, with less fat | Works in most baking; splits more easily when hot |
| German saure Sahne | Lighter and thinner | Less like US sour cream than Schmand |
Liquid cream has a different job. It doesn't bring the same acidity or spoonable texture. The heavy cream and whipping cream comparison helps if you're choosing a carton for cooking. Cream cheese is another separate ingredient, even when it appears beside sour cream in a cheesecake recipe.
Use equal amounts for the closest swaps
Crème fraîche replaces sour cream in equal amounts in most recipes, including dips and baking. Expect a milder tang and a richer result. Full-fat Greek yogurt also swaps equally in dips, dressings and most baking, though it brings less fat and more tang.
For a cake, keep the recipe's leavening amounts as written. Sour cream supplies acid that reacts with baking soda, as well as moisture and fat. Replacing it with plain liquid cream removes that acid. If your ingredient list actually calls for buttermilk, use a buttermilk substitute with the right consistency instead.
You can weigh sour cream instead of trying to fill a measuring cup: 1 US cup [about 230 g]. Use that weight when an American recipe lists a cup of sour cream.
Keep sour cream from splitting in a sauce
Take the pan off the heat before stirring sour cream into chili, soup or a sauce. You can first stir a spoonful of the hot liquid into the sour cream to warm it, then add that mixture to the pan. Avoid bringing it back to a boil, especially if you're using a low-fat version.
Choose crème fraîche when the sauce needs to boil after the dairy goes in. Greek yogurt is more likely to split under heat, so it needs extra care even when its thickness looks much like sour cream.
Homemade acidified cream has limits
For a quick homemade version, stir 1 tablespoon [15 ml] lemon juice or vinegar into 1 cup [240 ml] dairy heavy or whipping cream. Leave it at room temperature for 10-15 minutes. It thickens a little, but stays thinner than store-bought sour cream.
That thinner texture matters for a dip or a topping you want to stay in place. Buy cultured sour cream, or use a thick cultured swap, when the finished dish depends on a firm dollop. Cream that has spoiled is never a substitute for cultured sour cream.
Questions
Is sour cream the same as soured cream?
Yes, soured cream is the usual UK name for the ingredient in American recipes. UK soured cream has about 18% fat.
Can I use crème fraîche instead of sour cream?
Yes, use the same amount in most recipes. It is richer and less sour, and it handles boiling better in hot sauces.
Can I substitute yogurt for sour cream?
Use full-fat Greek yogurt in equal amounts for dips, dressings and most baking. It is tangier and lower in fat, and it splits more easily when heated.
Why did my sour cream sauce split?
Boiling can make sour cream split, especially a low-fat version. Stir it in off the heat, or warm it with a spoonful of hot liquid before adding it to the pan.
Keep reading
- Ingredients explainedHeavy cream vs whipping cream: what changesCompare heavy cream and whipping cream for toppings, sauces and baking. Find fat percentages, swap amounts and cream names to look for abroad.
- Ingredient substitutesButtermilk substitute for baking and marinadesMake a buttermilk substitute with milk and lemon juice, or use yogurt, kefir or a dairy-free option. Get ratios for baking and chicken marinades.
- Ingredients explainedWhat is cream cheese, and which kind do you need?Learn what cream cheese is, what UK soft cheese labels mean, and why blocks, tubs, mascarpone and Quark behave differently in baking.