Sour Cream
Varieties
Cultured sour cream
Sour cream must contain at least 18% milk fat by weight to carry this designation.
Cultured half-and-half
This version of sour cream is made from half-and-half.
Low-fat and light sour cream
These sour cream versions are made from half-and-half and milk.
Sour cream alternative
This is a designation for fat-free sour cream, which is typically made from skim milk.
Nonfat (or fat-free) sour cream
This variety is often labeled “sour cream alternative.”
Cholesterol-free sour cream alternative
This product is made with skim milk and vegetable oil.
Preparation, Uses, & Tips
Sour cream is used in dips and spreads (often with dill and cucumbers), sauces and toppings, as well as in cakes (particularly cheesecake), pies (such as pumpkin), and soufflés, and in such dishes as beef stroganoff.
Storing
Like cottage cheese and cream cheese, sour cream should be used within a week or so of purchase.
Nutrition Highlights
Sour cream, 1 Tbsp (12g)
- Calories: 26
- Protein: 0.4g
- Carbohydrate: 0.5g
- Total Fat: 2.5g
- Fiber: 0.0g
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