Swap 1 cup plain yogurt for 1 cup sour cream in dips, toppings, and baking. For a richer result, use crème fraîche cup for cup.
Ratios from university extension services and King Arthur Baking. Checked .
Sour cream substitutes, best first
- For 1 cup sour cream1 cup plain yogurtBest for: dips, baking, toppings
Utah State, NMSU, Mississippi State, Iowa State.
- For 1 cup sour cream1 cup crème fraîcheBest for: sauces, toppings
Iowa State.
- For 1 cup sour cream1 cup cottage cheese + 1/3 cup buttermilk + 1 Tbsp lemon juice, blended smoothBest for: dips, dressings
Mississippi State.
- For 1 cup sour cream1 Tbsp lemon juice + evaporated milk to make 1 cup; let stand until thickenedBest for: baking
Purdue.
- For 1 cup sour cream3/4 cup buttermilk or sour milk + 1/3 cup butterBest for: baking
Mississippi State.
Why the swaps work
Sour cream is cultured cream: tangy, acidic and fairly rich. Swaps aim to match the tang and thickness; the acid also reacts with baking soda in baked goods.
Questions people ask
Can I use Greek yogurt instead of sour cream?
Yes; extension charts list plain yogurt 1:1.
Can I bake with a sour cream substitute?
Yes: plain yogurt, or buttermilk plus butter, work in baked goods.
Sources
- Ingredient Substitution, FN 255 (Utah State University Extension)
- In a Pinch: Ingredient Substitution, Guide E-131 (New Mexico State University Extension)
- Ingredient Substitutions and Equivalents, P1690 (Mississippi State University Extension)
- Substitutions for Common Foods (Iowa State University Extension AnswerLine)
- Substitutions and Equivalents in Food Ingredients, CFS-145-W (Purdue Extension)