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May 27, 2007 06:52 PM

What to do with too much sour cream?

I have almost a full container of sour cream with an expiration date of June 2nd. What can I do with it so it doesn't spoil? I assume you can't freeze it.

Thanks for your advice.

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  1. -- This is a great recipe for corn bread that uses sour cream.

    For an easy dinner, I like to grate some sweet potatoes (one large or two medium), and saute in a skillet with some olive oil, garlic, onions, and some peppers, seasoning with cumin and salt and pepper. I serve this in a tortilla with tomatoes, sour cream, some grated cheese and a little salsa. I put some oil on another pan and heat up the tortially in a little oil first, before adding the other ingredients. Sooo yummy.

    1. Off the top of my head, a sour cream coffee cake, sour cream chocolate cake or stuffed baked potatoes.

      2 Replies
      1. re: Pampatz

        I second the suggestion for a sour cream baked good of some sort. I really love Dorie Greenspan's banana bundt cake, recipe posted at

        I sometimes substitute sour cream for buttermilk in muffin recipes.

        Also, I agree with missyme below. Sour cream is often just fine for a long time past the date on the container.

        1. re: debbiel

          Sour cream poundcake - always a winner. Make sure you sift the flour twice.

      2. I have that problem myself. Epicurious has some sour cream ice cream recipes.

        1. It's been my experience that sour cream stays fresh for a long time, even after the "expiration date"--and isn't the date on the carton the "sell by" date, anyway?

          Having said that, mix some sour cream with a little white vinegar and sugar to make it sweet and sour to your taste, add a handful of chopped dill, and then pour it over some sliced cucumbers and onions. Mix well and enjoy.

          1 Reply
          1. re: Missyme

            Yup sour cream holds quite a while after pull date.Make a fruit salad.

          2. Recently, in an effort to use up various leftovers, I hollowed out some small dinner rolls, and filled them with 2 eggs, 1/2 cup sour cream, s&p, the bread I'd pulled out of the rolls & a splash of white truffle oil. It was really delicious and I would guess you could do just the eggs & sour cream part in the oven for breakfast. It was like halfway between an omelet and a soufle in texture.