How Much Buttermilk to Substitute for Sour Cream
Works for baking, sauteing, and slow cook. Buttermilk keeps a similar flavor profile to Sour Cream.
How much buttermilk equals one cup of sour cream and thin other liquids slightly?
Use 1 cup buttermilk per cup sour cream and thin other liquids slightly.
Health notes
Compared with Sour Cream, Buttermilk has: less calories (62 vs 181 per 100g in Sour Cream), less fat (3.3g vs 14.1g per 100g in Sour Cream), less saturated fat (1.9g vs 8.7g per 100g in Sour Cream), less protein (3.2g vs 7g per 100g in Sour Cream), and less carbs (4.9g vs 7g per 100g in Sour Cream).
Using buttermilk as a sour cream substitute in baking
Use 1:1 in cakes, muffins, and biscuits; batter will be thinner, so cut other liquid slightly.
Other cooking methods
- Sauteing
Stir in off heat at 1:1 for a tangy pan sauce; it thins quickly compared to sour cream.
- Slow Cook
Use 3/4 cup per cup sour cream and add near the end; long heat can curdle it into flecks.
- Raw Cold
1:1 in dressings and marinades, though it pours instead of spoons.
- Drinks
1:1 in smoothies and chilled soups for tang without heaviness.
Methods to avoid (3)
- Frying
Not recommended: too thin to coat and it curdles under high heat.
- Grilling
Not recommended: runs off the surface instead of clinging like a sour cream baste.
- Steaming
Not recommended: too thin and prone to curdling in steam heat.
FAQ
- How much buttermilk equals one cup of sour cream and thin other liquids slightly?
Use 1 cup buttermilk per cup sour cream and thin other liquids slightly.
- Can I substitute buttermilk for Sour Cream in baking?
Yes. Use 1:1 in cakes, muffins, and biscuits; batter will be thinner, so cut other liquid slightly. Not recommended: too thin to coat and it curdles under high heat.
- How much buttermilk to use as a sour cream substitute?
Tangy but thinner and less rich; add a bit of butter if body is missing.
- How does the flavor change when substituting Buttermilk for Sour Cream?
Buttermilk keeps a similar flavor profile to sour cream.
- How does texture change when substituting Buttermilk for Sour Cream?
Buttermilk pourable and thin rather than thick and spoonable, with lighter cling overall.
- What else should I know about substituting Buttermilk for Sour Cream?
For biscuits, pancakes, and marinades. Expect a looser batter and a pourable, less clingy result instead of a thick spoonable one. Skip frying and grilling, where it won't coat or baste properly. Add a spoon of flour or cornstarch if a sauce needs more body.
- What still works when substituting Buttermilk for Sour Cream?
Buttermilk still works as a acid, flavor carrier, and moisture.
- What won't work when substituting Buttermilk for Sour Cream?
Buttermilk won't work as a fat and texture.
- How well does Buttermilk match Sour Cream?
Buttermilk is okay on structure, okay on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Buttermilk for Sour Cream?
Buttermilk has about x3 fewer calories, x4 fewer fat, x5 fewer sat. fat, and x2 fewer protein.
- How do the flavor notes shift when substituting Buttermilk for Sour Cream?
The flavor shifts toward less acidic notes.