Why Sour Cream?

Baking By Marimen85 Updated 30 Apr 2014 , 2:03pm by georgiacakelady

Marimen85 Posted 29 Apr 2014 , 11:34pm
post #1 of 8

I was wondering, what is special about the sour cream. what does it add to the mix?

7 replies
enga Posted 30 Apr 2014 , 12:15am
post #2 of 8

I think sour cream, buttermilk and sometimes yogurt makes cakes more flavorful, especially in scratch cakes. I haven't tried them in box mix but this thread talks about it more. HTH



Pastrybaglady Posted 30 Apr 2014 , 1:10am
post #3 of 8

AI think in all those three things: sour cream, buttermilk, yogurt, the acid in them helps to make a more tender and moist cake as well as adding a tangy flavor component.

georgiacakelady Posted 30 Apr 2014 , 1:19pm
post #4 of 8

AI use buttermilk in place of milk in all my recipes. I like the flavor of it and the fat in it makes for a moister cake

DebbyJG Posted 30 Apr 2014 , 1:31pm
post #5 of 8

AActually.... Buttermilk has very little fat in it. It's the milk left over after the fat - the butter - has been removed. If you make your own butter from whole, un homogenized milk, you can see this process in action. You skim the cream from the milk, then make the butter curds. You take out the butter curds and what you have left is a very thin milk. But even though it's similar in fat content to skim milk, it reacts chemically different than skim milk, leading to all the yummy tanginess that buttermilk provides. :)

georgiacakelady Posted 30 Apr 2014 , 1:35pm
post #6 of 8

AAlways learning something :) is tha the same for whole cultured buttermilk and fat free

DebbyJG Posted 30 Apr 2014 , 1:56pm
post #7 of 8

AI've only ever seen one kind at the store "cultured buttermilk" so that's all I know about. I wonder if labeling some "fat free" is just a marketing gimmick though! Lol!

georgiacakelady Posted 30 Apr 2014 , 2:03pm
post #8 of 8

AThey sell both here, but I had a real hard time finding the whole cultured when I went to ohio. All they sold was the fat free kind or low fat

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