staci73 Posted 6 Sep 2010 , 2:42am
post #1 of

I'm about to make some banana bread and pulled my sour cream out of the fridge and it's frozen (my 3 yo likes to change the coldness setting on me). Is it still ok to use when it thaws or do I have to throw it out? Thanks for any help.

5 replies
sugarandstuff Posted 6 Sep 2010 , 2:53am
post #2 of

It is ok to use it - I freeze it all the time. You may just have to drain water off the top.

frankdiabetes Posted 6 Sep 2010 , 3:11am
post #3 of

Yeah, frozen/thawed sour cream is perfectly fine for cooking and baking but the texture will be different if you plan to serve it as is, like on a baked potato or something. As sugarandstuff said, you might have to drain it or stir it up really well but it should be good for banana bread. icon_smile.gif

staci73 Posted 6 Sep 2010 , 3:24am
post #4 of

Thank you for the replies, I will proceed as planned. icon_biggrin.gif

DeeDelightful Posted 6 Sep 2010 , 3:58am
post #5 of

That's good to know. So I can stock up on it when it's on sale and freeze it and it will still be good for baking?

MessMaker Posted 7 Sep 2010 , 1:46pm
post #6 of

Sorry to jump in but what about cream cheese can it be froze if using it for frosting recipe?

I am also happy to hear that sour cream can be froze, I was worried that it would ruin before I could use it. I accidentally bought to much for a cake.

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