Can You Freeze Sour Cream?
You can freeze sour cream, but it is generally not recommended for fresh use. The texture separates and becomes watery and grainy after thawing. However, frozen sour cream works acceptably in cooked dishes, baked goods, and casseroles where texture changes are not noticeable.
Key Takeaways
- Sour cream contains a high percentage of water that separates from the fat when frozen and thawed.
- Reduced-fat sour cream freezes worse than full-fat due to higher water content.
- Sour cream-based sauces and [soups](/can-you-freeze-soup) can be frozen with better results than plain sour cream.
Explanation
Sour cream contains a high percentage of water that separates from the fat when frozen and thawed. The result is a curdled, watery consistency that cannot be fully restored to its original smooth texture, even with vigorous stirring.
If you must freeze sour cream, stir it well first, then transfer to an airtight container leaving some headspace for expansion. It keeps for up to 6 months frozen but quality is best within 2 months.
When using thawed sour cream, drain off excess liquid and stir well. It works fine in recipes where it will be mixed with other ingredients and cooked, such as stroganoff, baked potatoes, or casseroles. Avoid using it for dips, toppings, or other fresh applications.
Things to Know
- Reduced-fat sour cream freezes worse than full-fat due to higher water content.
- Sour cream-based sauces and soups can be frozen with better results than plain sour cream.
- Consider freezing dishes that contain sour cream rather than the sour cream itself.