Sour cream is one of those foods that tends to expire before you can use it all up.
So I’m sharing a few easy recipes that call for up to 2 cups of sour cream. Keep them handy, and choose one based on how much you have left.
Mocha-brownie cookies
Uses: 1/4 cup sour cream
Just a little sour cream keeps these chocolate cookies soft and fudgy. A splash of coffee deepens the chocolate flavor without making them taste like a latte.
Ingredients
- 2 1/2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 1/2 cup (1 stick) butter softened
- 1/4 cup sour cream
- 1 tablespoon instant coffee dissolved in 2 tablespoons cooled brewed coffee
- 2 large eggs
- 1 1/2 cups semisweet chocolate chips
Directions
- Heat the oven to 325 F.
- In a medium bowl, stir together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
- In a large bowl, beat both sugars with the butter, sour cream, and coffee mixture.
- Beat in the eggs one at a time, mixing well after each, until the batter is light and fluffy.
- Add the flour mixture a little at a time. Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto an ungreased cookie sheet.
- Bake 9 to 11 minutes, until a light fingertip press leaves a slight dent.
- Let the cookies rest on the sheet for 3 minutes, then move them to a rack to cool completely.
Blueberry sour cream loaf
Uses: 1/2 cup sour cream
This tender quick bread is a great way to use up a half cup of sour cream. Frozen blueberries go straight into the batter, so there’s no thawing.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons margarine softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups frozen blueberries
Directions
- Heat the oven to 375 F. Grease and flour a loaf pan.
- In one bowl, mix the flour, salt, baking powder, and baking soda.
- In a second bowl, mix the margarine, sugar, eggs, vanilla, and sour cream.
- Combine the two bowls, then gently fold in the frozen blueberries.
- Pour the batter into the pan. Bake 45 minutes to 1 hour.
Notes
Jiffy corn casserole
Uses: 1 cup sour cream
Five pantry ingredients, one bowl, and no chopping. This creamy corn casserole is a holiday-table staple for good reason.
Ingredients
- 1 (15-ounce) can whole-kernel corn undrained
- 1 (15-ounce) can cream-style corn
- 1 (8-ounce) box Jiffy cornbread mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter melted
Directions
- Heat the oven to 350 F.
- Stir everything together and pour it into a baking dish.
- Bake for 1 hour.
Sprite biscuits
Uses: 1 cup (8 ounces) sour cream
Yes, soda in biscuits. It’s an old-school shortcut that makes a soft, tender biscuit with just three ingredients.
Ingredients
- 1 cup regular Sprite
- 8 ounces (1 cup) sour cream
- 4 cups Bisquick
Directions
- Heat the oven to 400 F.
- Stir the Sprite and sour cream together.
- Add the biscuit mix a little at a time.
- Roll the dough out on a floured surface and cut with a biscuit cutter.
- Bake 20 minutes.
Party potatoes
Uses: 2 cups (1 pint) sour cream
Got a whole tub to use up? This creamy hash brown bake feeds a crowd and works in the oven or the slow cooker.
Ingredients
- 1 large package frozen hash browns
- 1 pint (2 cups) sour cream
- 1/2 stick butter melted (3/4 stick for the slow cooker)
- 2 cans cream of chicken soup
- 2 tablespoons grated onion
- Salt and pepper to taste
Directions
- Heat the oven to 350 F.
- Mix everything together and spread it in a 13-by-9-inch pan.
- Bake 30 to 40 minutes, until bubbly all the way through.
Notes
No-recipe-needed ways to use sour cream
Only have a few spoonfuls left? You don’t need a recipe. Try one of these easy ideas.
- Top a baked potato. Add chives or bacon bits if you have them.
- Cool down tacos, nachos, or chili. A spoonful balances the heat.
- Make a quick dip. Stir in a packet of ranch or onion soup mix and serve with chips or veggies.
- Swirl it into soup. Try potato soup or chili, and add it off the heat so it doesn’t curdle.
- Make creamier scrambled eggs. Whisk in a spoonful before cooking.
- Upgrade mashed potatoes. Mix it in along with the butter for a tangy flavor.
- Add it to pancake or waffle batter. Swap a few spoonfuls in for some of the milk.
- Moisten a boxed cake or muffin mix. Add a scoop to the batter.
- Finish a pasta sauce. Stir some into a tomato or creamy sauce at the end.
- Whip up a salad dressing. Thin it with a little milk or lemon juice, then add herbs.
- Lighten up coleslaw. Use it in place of some of the mayo.
- Stir it into stroganoff or paprikash. Add it at the end for a rich, creamy sauce.
- Dress up fresh fruit. Sweeten it with brown sugar or honey and spoon it over berries.
Still have sour cream left?
If you can’t get to it in time, the freezer is an option, with one catch. North Dakota State University Extension says sour cream turns grainy and may separate once frozen, but it still works fine in cooking.
That makes thawed sour cream a good fit for baked recipes like the loaf, cookies, and casseroles above. Skip it for dips and toppings, where a smooth texture matters.
Frequently asked questions
Can I freeze sour cream?
Yes, but the texture changes. North Dakota State University Extension notes that frozen sour cream becomes grainy and can separate. It’s best used in cooked or baked dishes rather than as a dip or topping.
Can I use thawed sour cream in these recipes?
The baked recipes are your best bet. In the cookies, loaf, corn casserole, and party potatoes, the grainy texture blends in once everything bakes.
Can sour cream sit out on the counter?
Not for long. The Allegheny County Health Department in Pennsylvania advises throwing out sour cream that has been above 40 F for more than 2 hours.
How much sour cream is in a pint?
A pint equals 2 cups, and an 8-ounce container holds 1 cup. That makes it easy to match what’s in your fridge to the right recipe.
How do I keep sour cream fresh longer?
Keep the lid on tight, return it to the refrigerator right after using it, and scoop with a clean spoon every time.
