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Sour Cream

Sour cream is fermented cream used as a topping, sauce ingredient, or cooking ingredient.

Sour Cream — illustrative ingredient image

About Sour Cream

Sour cream is cream fermented with lactic-acid bacteria, producing a tangy, thick dairy ingredient. It is spooned over potatoes, soups, tacos, and baked foods, and is mixed into dips, dressings, sauces, batters, and desserts. It may be used cold or incorporated into warm dishes.

Its flavour is clean, mildly buttery, and pleasantly sour. Texture ranges from pourable and lightly thickened to dense enough to hold a dollop. Fat level, fermentation, stabilisers, and straining affect richness and body. Heating can cause separation or graininess, especially when the cream is boiled or added to a very hot mixture.

Sour cream is usually white to pale ivory and sold in tubs or cartons. It may be stirred smooth, whipped with other ingredients, or loosened for drizzling. Lower-fat versions are often lighter in body, while thicker cultured creams hold their shape more firmly. Gentle heating and gradual mixing help preserve a smooth texture.

Ingredient type
derived ingredient

Forms & related ingredients

  • Creamcontains · Sour Cream → Cream

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Where will you meet it?

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Where sour cream appears

89 linked foods

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Showing 13–24 of 89

Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for sour cream

Names and romanised forms to recognise on menus and labels.

English

Sour Cream

English

Cream, sour, cultured

Search alias · Not a confirmed translation

English

Cream, sour, full fat

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English

Cream, sour, light (~18% fat)

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English

Cream, sour, reduced fat, cultured

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English

Cream, sour, regular fat

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English

cultured sour cream

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English

reduced fat sour cream

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English

sour cream (acid-processed, sterilized)

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English

sour cream (acidified)

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English

sour cream (cheddar cheese-flavored)

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English

sour cream (cultured, flavored)

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English

sour cream (cultured, with vegetable stabilizers)

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English

Sour cream, fat free

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English

Sour cream, imitation

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English

Sour cream, imitation, cultured

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English

Sour cream, light

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English

Sour cream, plain

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English

Sour cream, reduced fat

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English

Sour cream, regular

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Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Sour Cream nutrition & diet

Sour Cream nutritional value

Cream, sour, cultured

Per 100 g of the edible portion in the recorded food form.

Calories
198kcal
Protein
2.4g
Carbs
4.6g
Fat
19.4g

Reference values for the specific food form shown. Other varieties, brands and preparations can differ.

Portions & preparation

Reference the exact sour cream style, including cultured cream, reduced-fat formulation, or a product with stabilizers. Use the amount actually served as a topping or incorporated into a dish. Heating, dilution, and combination with herbs, sauces, or other ingredients can change the represented preparation.

Compare the right form: Match the reference to cultured sour cream as sold, specifying formulation and whether it is plain, reduced-fat, whipped, heated, or mixed.

Diet considerations

Sour cream is dairy-derived and therefore comes from an animal source unless a product is explicitly plant-based. Plain versions differ from products with gelatin, thickeners, flavorings, or sweeteners. Compatibility changes when used with meat, stock, eggs, or cereal-based dishes; the accompanying portion determines the broader carbohydrate pattern.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically compatible
Permitted by the lacto-ovo vegetarian pattern used here, in its plain form.
Pescatarian · Typically compatible
Permitted by the pescatarian pattern used here, in its plain form.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Cream, sour, cultured ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .