Substitute for Sour Cream in Baking: Best Alternatives
When making baking, the best substitute for sour cream is Plain Greek Yogurt. Greek yogurt is the most direct substitute with nearly identical acidity, consistency, and fat content. It produces baked goods that are virtually indistinguishable from those made with sour cream. Sour cream adds moisture, fat, and tanginess to baked goods like cakes, muffins, and coffee cake. Its acidity activates baking soda for better rise, and its fat content creates an exceptionally tender, moist crumb.
Best Substitute
Plain Greek Yogurt
1 cup Greek yogurt per cup of sour cream
Greek yogurt is the most direct substitute with nearly identical acidity, consistency, and fat content. It produces baked goods that are virtually indistinguishable from those made with sour cream.
What else can I use instead of sour cream in baking?
Buttermilk
3/4 cup buttermilk per cup of sour cream
Thinner than sour cream, so reduce other liquids by 1/4 cup. Provides the same acidity and tang. Great for lighter cakes.
Cottage Cheese (blended)
1 cup cottage cheese blended smooth + 1 tsp lemon juice per cup of sour cream
Blend until completely smooth. Higher in protein, lower in fat. Adds moisture and slight tang.
Coconut Cream + Lemon Juice
1 cup coconut cream + 1 tbsp lemon juice per cup of sour cream
Best vegan option. Let the mixture sit 5 minutes to thicken slightly before using. Subtle coconut flavor.
Frequently Asked Questions
What can I use instead of sour cream in baking?
Plain Greek yogurt is the best 1:1 substitute for sour cream in baking. It has nearly identical acidity, fat content, and consistency. Your baked goods will taste virtually the same.
Can I use milk instead of sour cream in baking?
Not directly, because milk is much thinner and less acidic. If milk is all you have, use 1 cup milk plus 1 tablespoon lemon juice or vinegar (let sit 10 minutes to thicken), and reduce other liquids in the recipe by 1/4 cup.