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sour cream or ½ can of table cream

DairyYear-round. Sour cream is a shelf-stable cultured dairy product available consistently throughout the year in refrigerated sections.

Sour cream is a good source of fat-soluble vitamins (particularly vitamin A) and contains probiotics from its lactic acid bacteria cultures. It is relatively high in saturated fat and calories due to its cream base, with roughly 60-100 calories and 5-10 grams of fat per tablespoon.

About

Sour cream is a cultured dairy product made by fermenting regular cream (whipped or unwhipped) with lactic acid bacteria cultures, typically Lactococcus lactis and Lactobacillus species. Native to Eastern Europe, particularly Russia and Central Europe, sour cream has a thick, pourable consistency and a characteristic tangy, acidic flavor with subtle notes of butter. The fermentation process, which typically takes 12-48 hours, lowers the pH of the cream and develops its distinctive taste and texture. Sour cream typically contains 18-20% fat content, though reduced-fat versions are also available. It differs from other soured dairy products like crème fraîche (which has higher fat content and milder tang) and buttermilk (which is the byproduct of butter-making with lower fat content).

Culinary Uses

Sour cream functions both as a finishing ingredient and as a component in recipes. It is widely used in Eastern European, Russian, and Central European cuisines as a condiment and topping for soups (notably borscht and other beet-based dishes), baked potatoes, and vegetable preparations. In baking and desserts, sour cream adds moisture, tenderness, and tang to cakes, cookies, quick breads, and cheesecakes, where its acidity reacts with baking soda to create lift. It serves as a base for dressings, dips, and sauces, and is commonly dolloped on tacos, chili, and other dishes for richness and cooling contrast. Its acidic nature makes it suitable for marinating meats.

Forms & Preparations

Standard sour cream — Full-fat cultured cream with 18-20% fat; thick, pourable consistency used fresh as a condiment, topping, or baking ingredient.
Reduced-fat or light sour cream — Lower fat content (typically 9-12%); thinner consistency with milder tang; suitable for those seeking lower-calorie alternatives.
Non-fat or fat-free sour cream — Minimal fat content, often with added stabilizers and thickeners; noticeably different in mouthfeel and flavor; used primarily for dietary restrictions.
Mexican crema — A thinner, less tangy Latin American variant with richer flavor; used in Mexican and Central American cuisines for similar applications.
Homemade cultured sour cream — Made by fermenting heavy cream with buttermilk or probiotic cultures; allows control over tanginess and fat content; requires 12-48 hours fermentation.