How Much Sour Cream to Substitute for Buttermilk
Works for baking, sauteing, and slow cook. Sour Cream keeps a similar flavor profile to Buttermilk.
How much sour cream equals one Buttermilk?
Use 3/4 cup Sour Cream per cup of Buttermilk
Health notes
Compared with Buttermilk, Sour Cream has: more calories (181 vs 62 per 100g in Buttermilk), more fat (14.1g vs 3.3g per 100g in Buttermilk), more saturated fat (8.7g vs 1.9g per 100g in Buttermilk), more protein (7g vs 3.2g per 100g in Buttermilk), and more carbs (7g vs 4.9g per 100g in Buttermilk).
Using sour cream as a buttermilk substitute in baking
Thin 3/4 cup sour cream with a splash of milk or water per 1 cup buttermilk. Cakes and biscuits turn richer and denser.
Other cooking methods
- Sauteing
Thin with water first, stir in off heat. Adds tang and body to pan sauces without curdling if kept below a simmer.
- Slow Cook
Stir in near the end of cooking, thinned with a little liquid. Boiling will split it.
- Raw Cold
Thin 3/4 cup with 1/4 cup milk or water for dressings and dips. Tang and richness match closely.
Methods to avoid (4)
- Frying
Not recommended: too thick and rich for a marinade meant to thin and coat evenly.
- Grilling
Not recommended: too thick to penetrate a marinade the way thin buttermilk does.
- Steaming
Not recommended: dairy fat and steam heat don't mix well here.
- Drinks
Not recommended: too thick to blend smoothly into drinks without heavy dilution.
FAQ
- Can I substitute sour cream for Buttermilk in baking?
Yes. Thin 3/4 cup sour cream with a splash of milk or water per 1 cup buttermilk. Cakes and biscuits turn richer and denser. Not recommended: too thick and rich for a marinade meant to thin and coat evenly.
- How much sour cream to use as a buttermilk substitute?
Richer and tangier; thin with milk to loosen body and mellow the sourness.
- How does the flavor change when substituting Sour Cream for Buttermilk?
Sour cream keeps a similar flavor profile to buttermilk.
- How does texture change when substituting Sour Cream for Buttermilk?
Sour cream thicker, denser crumb with more richness, less thin pourable consistency.
- What else should I know about substituting Sour Cream for Buttermilk?
For pancakes, biscuits, cakes, and cold dressings, thin 3/4 cup sour cream with a splash of milk or water per 1 cup buttermilk. Expect a richer, denser result with more fat and less tang spread through the batter. Skip frying marinades and grilling, sour cream is too thick to soak into meat evenly. Keep heat gentle in sauces or it will split into curds.
- What still works when substituting Sour Cream for Buttermilk?
Sour cream still works as a acid, flavor carrier, fat, and texture.
- How well does Sour Cream match Buttermilk?
Sour cream is good on structure, okay on heat, and good on flavor.
- How does nutrition compare per 100g when substituting Sour Cream for Buttermilk?
Sour cream has about x3 more calories, x4 more fat, x5 more sat. fat, and x2 more protein.
- How do the flavor notes shift when substituting Sour Cream for Buttermilk?
The flavor shifts toward more acidic notes.