Most of us would buy dairy products like sour cream for a specific recipe, right? After you use the content the way it mentions in the recipes, you will definitely be upset with the rest of the sour cream which eventually is thrown away. Because you know if you do not use them again, it will be spoiled.
How would you feel if you had to throw away a half-full container of spoiled sour cream because you do not have any plans for it, especially if you are someone who would hate foot waste? It will not be if you could find a method like freezing to keep them a little longer.
Can you freeze sour cream?
Well, the answer is yes! You can.
Freezing is a great way to preserve a dairy product like sour cream. However, you should understand that freezing will not keep the naturalness of your sour cream. It will definitely affect the texture and the consistency of the sour cream. It does not mean the product you purchased is bad in quality because after thawing, instead of the smooth texture you are used to, it becomes grainy and separated. Also, you would not be able to maintain its freshness forever, but freezing would stop time temporarily. Therefore make sure to freeze your sour cream while it is still fresh.
However, the producers of the products do not support the idea of freezing sour cream mentioning that they will adversely affect the creamy texture and all-natural flavor of the products. Therefore they do not recommend freezing sour cream.
Also, keep in mind that using frozen and thawed sour cream as a topping or a dip is not a wise idea. The altered texture will not give you a pleasant experience unlike as it is with fresh sour cream.
In this article Can you freeze sour cream, we will be giving sour cream freezing ideas, how long would they last and many frozen sour cream recipes.
Things you should keep in mind before freezing
The freezing method is super easy and it would only take a couple of minutes to go through. Before you freeze, there are some things you should keep in mind.
- Make sure it is fresh when you put it in the freezer. Avoid putting sour cream if it’s been already opened for more than three weeks.
- If you want to freeze the sour cream container unopened, you could keep it in the freezer straight away as it is.
- If you are freezing sour cream that is already opened, or if you are transferring it to a new container, stir it first to make sure that the moisture and consistency is a bit more even throughout before freezing.
- Consider freezing in portions so that you do not have to divide portions from one huge frozen chunk.
- Since sour cream continues to deteriorate over time, even while freezing over time, use it sooner.
- It is not a good idea to re-freeze sour cream once thawed as it will begin to develop bacteria.
- If you are using frozen sour cream on another recipe, make sure to whisk to remove the lumps.
- It is best to use frozen sour cream in cooking or baking, rather than as a topping or a dip.
How to freeze sour cream
Here’s a simple method extracted from “One quick and easy way to freeze sour cream”.
Time Duration: Preparation time: 5 minutes
Freezing time: 8 hours
Total time: 8 hours 5 minutes
- Whip the sour cream using a whisk to make the texture even.
- Portion of the product:
Divide them into several portions if you are not using all the leftovers in a single dish. Portioning is super easy if you have already planned how you’re going to use the thawed sour cream. If not use smaller ones so that you won’t have leftovers. Each portion goes to its own container or cube in a muffin tin.
- Freeze the sour cream:
Put everything into the freezer. If you went with airtight containers, that’s it. If you went with muffin tin or an ice cube tray, leave it in the freezer until the diary product freeze solid.
- If you are not using containers, transfer the frozen cubes into a freezer bag or container. Once the sour cream freezes, move the blobs into a bag or container to free up space in the freezer.
Pros and cons of freezing sour cream
There are both good and bad sides to freezing sour cream. Let’s see what they are.
Pros of freezing sour cream
- Freezes quite well to use later
- You can freeze it for up to 6 months
- Easy to freeze
- No special requirements- just seal well
- You can use it easily after freezing
- A great option for preserving sour cream
Cons of freezing sour cream
- You would not get to experience it all fresh
- You might not be able to use it as a topping
- The texture is slightly affected
- Best when cooked into a dish.
How to defrost sour cream
There two popular ways to defrost sour cream.
- The best way is to thaw it in the fridge. It might take two to eight hours to defrost it in the fridge, based on the quantity and the amount of frozen sour cream.
- Another way is to add it in frozen. You can just throw the frozen piece in the pot as you cook your dish whether it is a soup, stew or another dish. This way you can skip defrosting entirely.
How to use frozen sour cream
As we mentioned earlier, frozen sour cream can be used in cooked dishes or baked goods. Let’s see some frozen sour cream recipes.
- 1 cup butter, softened
- 2 cups of white sugar
- 2 eggs
- 1 cup of frozen sour cream
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup of fresh or frozen blueberries
- ½ cup of brown sugar
- 1 tsp of ground cinnamon
- ½ cup of chopped pecans
- 1 tbsp confectioners’ sugar for dusting
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the thawed frozen sour cream and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon the remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.
- ½ cup of cheddar cheese spread, room temperature
- ¼ cup of thawed frozen-sour cream
- 2 tsp of finely minced scallions
- 2 tsp finely minced chives
- 1 tsp finely minced dill
- ½ tsp finely ground sea salt
- ½ tsp finely ground white
- Layout a 40-well miniature spherical ice cube tray. Mix cheese, sour cream, scallions, chives, dill and white pepper together in a bowl
- Add a few spoonfuls of the mixture to the middle of the try. With the back of the spoon, smooth mixture into the wells so they completely fill. Repeat until all the wells are filled.
- Run a spoon or a cake scraper over the top to rid the wells of air holes. Cover with parchment paper then freeze until solid about 4 hours and up to 24 hours.
- Unmold spheres closely over the parchment paper so they don’t bounce or roll away. Serve with toothpicks or crackers.
- 1 cup of rolled oats
- 1 cup of all-purpose floor
- ½ cup of chopped walnut
- 1 tsp of baking soda
- 1 tsp of baking powder
- ¼ tsp of ground cinnamon
- ½ tsp of salt
- ½ cup of butter, softened
- 1 cup of mashed ripe banana
- 1 tsp of vanilla extract
- ½ cup of frozen sour cream, thawed
- 2 tbsp of butter, chilled
- 1 cup of chopped walnuts
- Preheat the oven to 350 degrees F (75 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Place 1 cup of rolled oats in a food processor and process until ground. In a larger bowl, combine ground oats with the flour, 1 tbsp rolled oats, chopped walnut, baking powder, cinnamon and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in thawed- frozen sour cream. Mix oat/ flour mixture into egg mixture. Spoon batter into prepared muffin pans.
- To make topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in ¼ cup chopped walnuts. Generously sprinkle muffins with topping.
- Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into muffin comes out clean.
- Visit to find the recipes for Twice-baked Cheesy Potato Casserole and Enchanted sour cream chicken Enchiladas or go to How to use leftover sour cream to find more ways to use up sour cream.
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FAQs on how to freeze sour cream
How to make the frozen sour cream creamy again?
Allow it to thaw completely and then heat it gently in the microwave for 30 seconds. Then stir carefully until it comes together again.
How long does sour cream last after opening?
If it is stored in the refrigerator, it stays good for about 1-3 weeks. However, it’s wiser to look for the signs of spoilage like discoloration or smell before you use them.
How long can you keep sour cream in the freezer?
Sour cream can last up to 6 months in the freezer when stored properly.
Is there a particular sour cream brand to use?
There is no particular brand, but you could choose a better one. Visit Best brands for sour cream to find some good brands to purchase.
Does freezing change the taste of sour cream?
No, freezing does not change the taste of sour cream.
How to avoid freezer burn sour cream?
1. Make sure there’s no air in the container or the bag.
2. Keep it at a steady temperature as close to 0 as possible.
How to know if sour cream bad?
1. If the sour cream appears encased in ice crystals or frost or if it is light-colored and dry.
2. If it has been there in the freezer for more than 6 months.
3. If there was a lot of air in the packager or the container.