Ready to use

Sour cream holds a smooth, thick mound with a glossy white surface.

Shows the defining texture and appearance that distinguish sour cream from other dairy products like yogurt or crème fraîche.

Dairy & Eggs

Sour Cream

Tangy, thick cream for dolloping, baking, and dips

Cool, tangy, and spoonable, sour cream crowns a baked potato, lightens a batter, and forms the base of countless dips. Keep it chilled and tightly covered.

Sour cream is cream cultured with lactic-acid bacteria until it thickens and turns tangy — typically around 18–20% fat, which gives it body and a cool, gentle sourness. The fermentation both flavors it and makes it more stable than fresh cream, so it dollops onto tacos and baked potatoes, swirls into soups and stroganoff, and bakes into impossibly tender cakes and biscuits (its acid reacts with baking soda and its fat keeps crumb moist). It's richer and less tart than yogurt, and unlike thin yogurt it resists curdling reasonably well — though it still prefers to be added off or near the end of the heat.

Measured in: g
Storage: Refrigerate
Shelf life: 14 days

Allergens

Dairy

Find it in

Dairy

Types & varieties

Full-fat sour cream

Richest and most heat-stable — best for cooking and baking.

Light / reduced-fat

Thinner and tarter; curdles more readily when heated.

Crème fraîche

Richer (~30%+ fat), nuttier, and the most heat-stable cultured cream.

Mexican crema

Pourable, slightly sweeter cultured cream for drizzling over tacos.

How to choose

For cooking and baking, full-fat sour cream gives the richest result and survives heat best. Look for tubs without added starches or gums if you want a clean, classic texture. It should smell pleasantly tangy; any sharp, fermented-beer smell or fuzzy mold means discard. Note: sour cream (nata agria) is uncommon in Spanish stores — Greek yogurt or crème fraîche are the realistic local stand-ins.

How to store / food safety

Keep refrigerated and use a clean spoon to avoid introducing mold. Stored well it often lasts a week or two past its date, but watch for mold, pink/yellow spots, or off smells. A little whey on top is normal — stir it in. Sour cream doesn't freeze well; it separates.

How to cook

Add sour cream toward the end of cooking and keep the heat gentle to prevent splitting; for hot sauces, temper it with a little of the warm liquid first or whisk in a teaspoon of flour to stabilize. In baking, it tenderizes and moistens — its acid also activates baking soda for lift. As a finish, a cold dollop melts gently into chili, soup, or a baked potato.

Common uses

Topping tacos, chili, and baked potatoesStroganoff, goulash, and creamy saucesTender cakes, scones, and biscuitsDips and creamy dressingsSwirling into soupsCheesecake and coffee-cake battersBlini and pancake accompanimentMarinades for chicken

Tips & pitfalls

Temper sour cream with a splash of the hot dish before stirring it in.
Whisk a little flour into sour cream to stabilize it for a simmered sauce.
Use full-fat in baking for the most tender, moist crumb.
Stir, don't boil, when adding to stroganoff or goulash.
Mix with mayo, herbs, and lemon for a fast dip or dressing base.

Nutrition

198kcal

Energy

828 kJ · per 100 g

Where the calories come from

Protein 5%Carbs 9%Fat 86%

Protein

2.4g

5% DV

Carbs

4.6g

2% DV

Fat

19.4g

25% DV

Fiber

0% DV

Sugars

3.4g

of which

Sodium

31mg

1% DV

Notable micronutrients

Vitamin A14% DV

Riboflavin (B2)13% DV

Vitamin B129% DV

Calcium8% DV

Selenium7% DV

Phosphorus6% DV

Source · USDA FoodData Central · Cream, sour, cultured

View on FDC →

In the shops

Matched grocery products

Sour Cooking Cream
ROTTALER · kg · Bonpreu
€2.55

Good to know

Type: Cultured cream, ~18–20% fat
Flavor: Tangy, cool, rich, mildly sour
Nutrition: ~190 kcal/100g, ~20g fat, ~2g protein
Storage: Refrigerate; keeps well past purchase if clean
Buy: Full-fat for cooking; check no added starch

Substitutes

Greek yogurt — Tangier and leaner; closest everyday swap, more curdle-prone hot.
Crème fraîche — Richer and far more heat-stable in sauces.
Buttermilk plus butter — For baking when you need acidity and fat.

Pairs with

Chives Dill Onion Paprika Cucumber Lemon Garlic Potato

Also called

crema agria · nata agra