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Your Favorite Recipes with Sour Cream?

I found myself with 2 cartons of sour cream today, so I went on a baking spree.

I made:
* Emergency Chocolate Cake (which I think I was led to on via Chowhound - foodiefarmgirl's blogspot) - [overflowed my large loaf pan, so I spooned some batter into a mini tin; light and chocolatey]
* judybird's Fabulous Sour Cream Cookies [I used just under 4 cups of flour, but then I used good-old fashioned arm strength since I didn't think my little blender could handle a stiff dough; nice little cookies which puffed up when they baked]
* TorontoJo's Sour Cream Coffee Cake [I tried baking them in cheesecake tins, but I only had four, so I scooped some overflow to another mini tin; should have used 6 baking tins instead! Haven't tasted this one yet].

So, now I'm wondering, what would you make on a free Saturday with 2 cartons of sour cream? I'd love to add some new sour cream favorites to my list of recipes to try.


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  1. rosie's bakery sour cream lemon poppyseed cake.

    1 Reply
    1. There are various versions of sour cream pies. There was a recent thread on sour cream raisin pie (which typically uses a cup of sour cream, along with eggs and raisins and spices).


      1 Reply
      1. re: paulj

        I was going to suggest that. A great variation for a pie is to mix 24 oz sour cream with 1 carton Cool Whip (I know, so pedestrian), 1/4 c milk, 1/4 c sugar or splenda, and 1 pkg jello instant pudding mix. I use sugar free/fat free ingredients myself. I've tried the cheesecake, chocolate, and vanilla flavor puddings. Put in crumb crust, chill, indulge.

      2. Spinach or Broccoli Souffle

        Cooked Broccoli or Spinach
        Liptons Onion Soup Mix
        Sour Cream
        Couple of Egg Whites

        Bake until edges are crispy.

        2 Replies
        1. re: Emme

          Sounds yummy! Any chance we can get some precise quantities or are you a cook on the go (measurement-less but with delicious results)?

          1. re: content

            Generally 1 1/2 - 2 bags of frozen broccoli, then cooked
            About a half a pack of Lipton's
            A few tablespoons of ricotta
            couple of tablespoons of sour cream
            1-2 egg whites depending how well it's holding together at that point...

            sorry hope that helps... i don't have the original cookbook i got it out of, and upon which i based my own rendition... i changed it around a bit myself...

        2. My favorite is a chipotle lime dipping sauce (for butternut squash quesadillas)

          here's a recipe for for chile relleno strata

          that's two containers, only 22 left to go!

          1. Two favorite desserts, Russian Creme Custard: http://www.chowhound.com/topics/27939...
            and Sour Cream Chocolate Cake:
            In saucepan, melt: 2 sticks margarine, 1 cup water, and 4 T. cocoa

            Sift and add to above: 2 cups sugar, 2 cups flour, 1 t. soda, 1/4 t. salt

            Add: 1 t. vanilla, 1/2 cup sour cream, 2 eggs

            Bake at 375 degrees in a 12x9 cake pan or two 8" or 9" rounds for 30-35 minutes.

            2 Replies
            1. re: Katie Nell

              Hi Katie Nell,

              Your cake is one I mean to try sometime. Would you please tell me a bit about it? The Emergency Chocolate Cake wasn't very pretty since it falls in the middle, but it was a very nice, light, chocolatey cake. Is yours light or dense? Fudgy? Ever tried it with butter? (I avoid non-butter whenever possible) Thanks!

              1. re: content

                Oh yes, sorry, I always use butter. The original recipe from my Grandma probably called for margarine, so I just copied it over. (Actually, it probably originally said oleo, and then in the 80's my parents probably changed it to marg., and now I should change it back to butter! :-) It's very light and fluffy- it's the most moist cake I make.

            2. My grandmom's poundcake. Sorry, I won't give out the recipe but there must be a good sc poundcake recipe floating around!

              1. Beef Stroganoff with noodles
                Mom's Sour Cream Noodles

                2 Replies
                1. re: QueenB

                  Hi QueenB,

                  Would you mind sharing your recipes with us?

                  1. re: content


                    Beef Stroganoff

                    1 lb beef stew meat, cubed (I use chuck)
                    1 Tbsp flour
                    1 Tbsp olive oil
                    8 oz. fresh mushrooms, sliced
                    1/2 cup onions, thinly sliced
                    1 clove garlic, minced
                    2 Tbsp butter
                    2 Tbsp flour
                    2 cups beef stock
                    1 cup sour cream

                    Coat meat with 1 Tbsp flour. Heat olive oil in pan over medium heat. Add meat to pan and brown on all sides. Add onion, mushrooms and garlic to pan and sautee until onion is translucent (4-5 minutes). Remove mixture from pan. Melt butter in same pan, sprinkle flour over top and cook until just turning golden brown (3-4 minutes). Add beef broth and whisk until mixture is thickened. Add meat/mushroom/onion/garlic mixture back to pan and bring to a simmer. Simmer until meat is cooked through (about 10 min at the most). Take pan off of heat, stir in sour cream. Place on low heat until mixture is completely heated through. Add salt and pepper to taste. Serve over noodles.

                    The sour cream noodles are one of those non-measuring recipes, but I'll give you estimations.

                    Mom's Sour Cream Noodles

                    1 package No Yolks noodles, dumpling size (or any egg noodle in an extra-wide size)
                    1 cup sour cream (can use low-fat)
                    3 Tbsp butter (can use margarine or other butter-type product)
                    3/4 cup parmesan cheese, grated
                    ground black pepper

                    Cook noodles according to directions on package. Drain and return to pot. Add butter and sour cream, stir until noodles are all coated. Add parmesan cheese, stir to combine. At this point, your noodles should look coated, but the coating should be a bit congealed from the cheese. I'm not sure how else to explain it. Add black pepper to taste.
                    The most important part is to not saturate the noodles with the sauce, but to have it coat them evenly. Keeps well in the fridge, but is always best on the first day. The recipe can easily be halved. Play around with amounts of ingredients. I doubt I make them exactly the same every time, since I just wing it.

                2. Chicken or rabbit paprikas and cucumber/onion/ dill salad are two of my favorite ways to use sour cream. I will also put it in my mashed potatoes as well as on baked potatoes. And of course its great on quesadillas.

                  1. Buy some fresh fresh strawberries and whip up some sourcream with brown sugar as a dip..Mmmmmm Can't get easier than that!!

                    1. Here's a recipe for Sour Cream Pound Cake

                      SOUR CREAM POUND CAKE

                      1/2 cup butter
                      3 eggs
                      1/2 cup dairy sour cream
                      1 1/2 cups all-purpose flour
                      1/4 teaspoon baking powder
                      1/8 teaspoon baking soda
                      1 cup sugar
                      1 teasp vanilla
                      dairy sour cream, -- optional
                      fresh berries, -- optional

                      Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30
                      minutes. Butter and lightly flour an 8x4x2 or 9x5x3 inch loaf pan. Sift
                      together flour, baking powder, and baking soda; set aside. In a large
                      mixing bowl beat butter with an electric mixer on medium speed for 30
                      seconds. Gradually add sugar, beating about 10 minutes or till light and
                      fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute
                      after each addition. Scrape down bowl. Add dry mixture and sour cream alternately to
                      beaten mixture, beginning and ending with dry mixture, beating on low to
                      medium speed after each addition just till combined. Press batter into prepare
                      pan, spreading evenly.
                      Bake in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out
                      clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from
                      pan; cool on rack. If desired serve cake with sour cream and fresh
                      berries. Makes 10 servings.

                      1. Chicken Paprikash, Beef Stroganoff, Chicken Breasts cooked in white wine and tomatoes with sour cream sauce and Danish Dill Meatballs.
                        I have three cartons as well, so I am hoping to pick up a new recipe also!

                        1. I would second the rec for beef strogonoff. Yum!

                          Also, Chicken Picasso as it was prepared at the now defunct Cafe Four Oaks. It was superb. If I can retrieve the recipe, I'll post it.

                          1. these lemon cookies don't use a crazy amount, but are really tasty!

                            1. Hey content, how did the sour cream coffee cake turn out? After making the minis, I decided I definitely prefer them made in the ol' 8 x 8 pan -- more "middle", if you know what I mean. :)

                              1 Reply
                              1. re: TorontoJo

                                Hi TorontoJo. Thanks for sharing the recipe. They came out nice and light, but threatened to break out of their tins (like mushrooms they were). Since I was planning to share my bakings, mini tins made more sense in my case.

                              2. Chicken paprikash
                                Frito casserole

                                1. Vanilla bean cheesecake with a sour cream topping. I like this recipe:

                                  1 1/2 cups walnut pieces
                                  1 3/4 cups sugar
                                  4 tablespoons unsalted butter, melted
                                  2 cups sour cream
                                  1 tablespoon pure vanilla extract
                                  2 pounds cream cheese, softened
                                  1 vanilla bean, split lengthwise, seeds scraped
                                  4 large eggs, at room temperature
                                  1/4 teaspoon pure almond extract
                                  1/2 cup heavy cream

                                  Preheat the oven to 350°. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges.
                                  In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.
                                  Reduce the oven temperature to 300°. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.
                                  Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.

                                  Or taco night!

                                  1. Mrs Jfood's cheese blintzes with sour cream on top.

                                    1. Beef stroganoff, or Spinach Cabrini, originally from the Crème de Colorado Cookbook by the Junior League of Denver. I like using half Monterey Jack and half Pepper Jack to give it some oomph. Also often add sauteed cut-up chicken.


                                      1. A riff on tuna noodle casserole: saute 8 oz. of mushrooms and four scallions in a tablespoon of butter, toss in a cup of baby peas, a can of tuna, fresh parsley to taste, a pinch of thyme, a squeeze of lemon juice, salt, pepper, heat through and toss with egg noodles and a cup of sour cream. Top with parmesan cheese.

                                        1. The best ever cream sauce for anything- I use on chicken and especially on green beans...
                                          Saute 1 stick of butter and add 2 large onions coursely chopped. Saute until translucient. Add 1 pint of heavy cream and 1 8oz container of sour cream. Make sure to mix until all incorporated. Add salt- (needs lots of salt to really bring out flavors) and pepper. Enjoy- this is a cardiologists delight!

                                          1. Sour cream, eh? Here are some non-cake ideas. I make a wonderful cold shredded (or match stick cut) beet salad (canned beets are okay for this) with similarly cut kirby cukes (including the skin) and raw white onion, dressed with sour cream mixed with a splash of white vinegar and a teaspoon of sugar. Blend. Refrigerate until cold. OR in the summer, a cold soup I'll call White Borscht, though the name always used by my mother was "Cholodnik." I can't give you specific amounts, I make it to taste, but it's mostly water, a good amount of vinegar, sugar, sour cream (whisked in til the "soup" becomes pure white without any lumps) and then toss in tons of chopped kirby cukes, scallions and chill for at least 6 hours (or overnight. Then, just before serving, top with sliced radishes. Sweet and tangy. It really takes the heat out of summer. Lastly, make blue cheese salad dressing -- half and half mayo/sour cream.

                                            1. A modern version of Skyr. Take good sour cream and mix in enough white sugar or honey to sweeten the sour cream. Serve it with fresh peaches. I bet it would be really good with grilled peaches. I have only made it with fresh.

                                              1. I usually add a 1/4-1/2 Cup of sour cream to any boxed cake mix I make. They turn out really moist.
                                                Other ideas are for dips. Mix in fresh finely chopped vegetables and seasonings like paprika or Parsley.

                                                1. Swedish Chicken Breasts

                                                  8 boneless, skinless chicken breast halves
                                                  8 slices bacon
                                                  1 package of that thin-sliced chopped, pressed corned beef-like stuff
                                                  8 oz. sour cream
                                                  1 can cream of mushroom soup.

                                                  Partially fry bacon till almost done but still pliable. (I think you might could save on fat by cutting the bacon in half or else using pre-cooked bacon.) Drain. Place corned beef in the bottom of a casserole pan. Roll the chicken up into neat bundles, wrap each with a slice of bacon, and secure with a toothpick. Place on top of the corned beef. Mix sour cream and mushroom soup and pour over the top. Cover and bake at 300 for 2 hours.

                                                  Serve with some kind of rice pilaf and steamed broccoli.