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Can I Use Buttermilk Instead of Sour Cream (in baking)?

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Buttermilk → Sour Cream (in baking): 3/4 cup buttermilk per 1 cup sour cream

Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.

Overview

Yes! Use Buttermilk as a substitute for sour cream (in baking) at 3/4 cup buttermilk per 1 cup sour cream. Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.

Key Details

  • Buttermilk → Sour Cream (in baking): 3/4 cup buttermilk per 1 cup sour cream
  • Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.

Why This Matters

  • Buttermilk can replace sour cream (in baking) in most recipes
  • Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.

How To

  1. 1Use 3/4 cup buttermilk per 1 cup sour cream of buttermilk
  2. 2Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.
  3. 3Taste and adjust as needed

Tags

substitutesdairy-subsour-cream-in-bakingbuttermilk

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Frequently Asked Questions

Yes, use 3/4 cup buttermilk per 1 cup sour cream. Thinner — reduce other liquids by 3-4 tablespoons. Same tangy flavor profile.