Sour Cream
Dairy
Adds richness and tangy flavor, can tenderize baked goods.
Functions
Allergen Warning
About Sour Cream
Sour cream is a cultured dairy product made by fermenting regular cream with specific lactic acid bacteria. This fermentation process gives sour cream its signature tangy flavor and creamy texture, making it a versatile ingredient in baking. It contributes to the moisture and tenderness of baked goods by adding fat and acid, which helps break down gluten strands, resulting in a softer crumb. Its acidity can also enhance flavors and aid in leavening, making it a favorite in cakes, breads, and pastries for a subtle yet rich depth of flavor.
History
Sour cream has its roots in Eastern Europe, where it was traditionally made in rural households by allowing raw cream to naturally sour. Its popularity spread to the United States in the early 20th century, largely due to European immigrants who brought their culinary traditions with them. As refrigeration and commercial production advanced, sour cream became more accessible, leading to its widespread use in various cuisines. Its creamy texture and tangy flavor made it a popular choice not just in savory dishes but also in baking, where it adds moisture and tenderness, quickly gaining favor among bakers worldwide.