Hey guys, just wondering if anybody had ever used fat free sour cream in doctoring cake mixes before. While I can always just buy the regular stuff if it won't work, I do already have a tub of fat free sour cream sitting in my fridge and would like to use it up if that's a possibility. Since I know that fat contents and consistancy can do wierd things to a cake though, I thought I'd check in to see if anybody had already test that out.

Thanks for any help!

I'd try it on a small one. It's what I buy a lot of the time too.

I haven't attempted ff sour cream, but I have used ff yogurt with the extender recipe for cake mixes. I was able to notice a slight difference in the consistency, but none of my other family members noticed anything off. I say give it a try, what can it hurt to experiment, right? And if worse comes to worse, you can always make cake balls out of it! lol Good luck!

I did it and it was fine, but we are used to fat free sour cream.

I used it in that exact recipe by accident one time and no one was the wiser! So if I can cut fat or calories with out anyone noticing I do!

Then I shall be sneaky and do the same!

I just made it recently with light sour cream because it's what I had. I thought it was a bit drier, but still yummy.

I just made cupcakes with the fat free sour cream and I substituted applesauce for the oil. They are still very good!!! Nobody guessed it was a low fat recipe!