If you’re making a soup, stew, or chili, you’re in the clear. Sour cream loves to hang out in hot, brothy situations. It adds a creamy tang that makes beef chili taste like it’s been simmering for three days (even if it’s only been 20 minutes). For example, a big dollop of sour cream in a tomato soup? Chef’s kiss. Just remember: stir it in off the heat or at low temp, or it’ll curdle and look like you’re serving a science experiment.
Same goes for baked goods like scones, biscuits, or cakes. Sour cream is a baking superstar because its acidity activates baking soda, making your treats extra fluffy. A classic sour cream coffee cake is proof that sometimes the substitute is actually better than the original. Heavy cream would be greasy and defeated in that scenario. So go ahead, make that pound cake—sour cream is your wingman.
