Help - No Sour Cream, No Yogurt!

Baking By ybeal Updated 8 Jun 2011 , 10:52pm by rubycurls

ybeal Cake Central Cake Decorator Profile
ybeal Posted 3 Jun 2011 , 12:57pm
post #1 of 6

No Time to go to the store! Any ideas for substituting? I'm making a strawberry lemonade WASC recipes, basically a dr. lemon supreme recipe but not sure what to do about the sour cream (1Cup) - I have pudding, would oil and pudding together sub okay?


5 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 3 Jun 2011 , 4:53pm
post #2 of 6

No, sugar and oil isn't a good substitute for yogurt or sour cream.

Handy baking substitutes charts:


SugarandSpice3674 Cake Central Cake Decorator Profile
SugarandSpice3674 Posted 3 Jun 2011 , 5:07pm
post #3 of 6

Maybe mayo would work? I got the best recipe for white cake here, i use it as my base for every flavor other than choc cake. I'm not sure if its much help for you but I'll copy the original recipe I found posted here, I cant remember the CCs user name, but I cant take credit for the recipe.

White cake
1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
1 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

1 stick butter = 4oz = 1/2 cup
For strawberry i add extract plus chopped strawberries
for cherry i add extract plus replace some of the milk with cherry juice
Makes two 8 inch rounds

Does fine in cuppies too though im not sure how many it makes, i dont usually make them unless i have extra or ill double the recipe to make my cakes then do extra in cuppies
They do have organic mayo!
For lemon poppyseed I juice 2 lemons & zest 1 lemon and use this instead of the extracts. I add about 1/4 c poppyseeds to the dry.

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jcstefanick Posted 3 Jun 2011 , 5:19pm
post #4 of 6

I have also done the WASC recipe with cream cheese instead of sour cream, and it turns out great. You can try that.

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divinecc Posted 3 Jun 2011 , 5:20pm
post #5 of 6

I have used 8 oz of soft cream cheese before.....

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rubycurls Posted 8 Jun 2011 , 10:52pm
post #6 of 6

Use milk with a teaspoon of real lemon juice. This will slighty curdle and thicken the milk. It's also a good substitute for buttermilk. Hth

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