Can You Freeze Sour Cream?
When frozen sour cream thaws, it becomes thin and grainy. Luckily, we have a quick trick to restore some of its former glory.
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If you’ve ever peered in the fridge and noticed the expiration date on sour cream approaching, or wondered if you should buy a small container or better-value large tub of it, you may have asked yourself this question: "Can I freeze it?" The simple answer is yes, but you should know a few things about using it afterwards. Here’s exactly what to expect and how to do it.
Can You Freeze Sour Cream?
You absolutely can freeze sour cream. As with any food, freezing will stop the growth of microorganisms indefinitely, keeping it safe until you thaw it for reuse. The caveat is that like other dairy products, sour cream will lose some of its thickness and smooth, creamy texture once it’s frozen and thawed. Stirring or beating will help restore some of its quality, but it’s best to plan on using previously frozen sour cream for cooking and baking only, not for raw uses like dips or dolloping. But once you accept that constraint it’s a no-brainer to let your freezer conserve it. Here’s how.
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How to Freeze Sour Cream
Only freeze cream sour cream that's still fresh and in good shape, never cream that's moldy or already spoiled.
Step 1: Stir the sour cream. Stir the cream to make sure any liquid is incorporated evenly throughout.
Step 2: Freeze it in the right container. Either freeze it in its original container, or transfer the sour cream to another airtight container. The larger the amount the longer it will take to thaw, so freezing it in smaller quantities can be convenient. If you like you can freeze it in an ice cube tray, then transfer the cubes to a resealable freezer bag; several cubes will thaw in a matter of hours. A full cup, on the other hand, can take up to a day to thaw.
Step 3: Freeze the sour cream for up to 3 months. Label and date the cream, place it in the freezer and use within 3 months for best quality.
How to Thaw Sour Cream
Sour cream should always be thawed in the refrigerator for best texture and to prevent bacterial growth.
Step 1: Transfer the sour cream to the fridge. Thaw the cream in the fridge for several hours or up to a day depending on the size of the container.
Step 2: Beat it to restore creamy texture. The sour cream may look watery, grainy or separated; whisk or beat it to help reincorporate and thicken it slightly.
Step 3: Use thawed sour cream the right way. Use the sour cream in baked goods, casseroles and other cooked dishes rather than raw as a dip or garnish — it will be too thin for that.
Can You Thicken Thawed Sour Cream?
Like many other dairy products, sour cream will separate and become thinner with freezing. The best way to try to get it smoothed out is to beat it with a whisk or electric mixer, although this will not thicken it substantially.
You may have read that beating in a little cornstarch into thawed sour cream will help thicken it. While this is technically true, this is a bit misleading: Cornstarch requires heat to activate its thickening qualities, so it won’t thicken on the counter or in the fridge. That said, heating it is easy: First whisk in about 1 tablespoon of cornstarch per cup of thawed sour cream. Pour the mixture into a small saucepan and heat over medium heat, stirring constantly, just until the cream thickens. Remove it from the pan, cool it and use it immediately. The mixture may still be grainy but it should be nicely thickened.
Baked Goods and Casseroles with Sour Cream
The thick, silky texture of sour cream is something you may lose with freezing, but you can still take advantage of its rich and tangy flavor. Here’s a roundup of some recipes for inspiration. And if you’re really up for a DIY project you can even make your own sour cream.
A moist, streusel-topped cake is one of the most irresistible quick breads relying on sour cream for flavor and texture. This recipe hits all the classic notes and adds a surprise layer of streusel inside the cake for additional crunch.
LUCY SCHAEFFER
The tang and richness of sour cream is a classic for fluffy, tasty homemade doughnuts. This version is leavened with baking powder rather than with yeast so you can start making the doughnuts just an hour or two before you want to serve them, perfect for a special breakfast or brunch.
Travis Rathbone
Having some just-thawed sour cream around may be one of the best reasons we know to get out the waffle iron. These are made with just a bit of sugar so they’re perfect not only for breakfast or brunch but also for all-day dishes like chicken and waffles or waffle sandwiches.
Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.
Dinner will be pure comfort with this casserole featuring ground beef, egg noodles, sour cream and plenty of melty cheese. And its ready in just under an hour, making it an ideal one-pot dish for weeknights.
Think outside the can: Here’s an easy, super-flavorful tuna casserole that doesn’t rely on cream of mushroom soup. Better yet, the noodles cook right in the casserole dish, saving you the step of boiling them first. You can thank sour cream in part for the dish’s velvety texture and deep flavor.
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