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HELP,MAKING COFFEE CAKE TODAY, HAVE RUNNY DEFROSTED SOUR CREAM--CAN USE??

h
heylids Oct 7, 2009 02:00 AM

I have defrosted sour cream and have discovered it is runny...I need to make a coffee cake
today and don't know if I can use it, even though it is liquified....will it effect the texture? Will the recipe still work???HELP HELP HELP....or any suggested as to what to do with this
sour cream....maybe bake somthing else?????

  1. c
    critter101 Oct 7, 2009 06:02 AM

    Maybe you can put the runny stuff into a strainer lined with a coffee filter. The liquid will drain, and the product will thicken. I use this process to make yogurt cheese with non-fat plain yogurt...comes out like thickened sour cream.

    1. Caroline1 Oct 7, 2009 06:22 AM

      What you have now is basically "curds and whey," but probably no tuffet! I would not drain any liquid but stir until it is all reincorporated. Removing liquid will impact on how well your recipe turns out, especially with bread/cake recipes.

      3 Replies
      1. re: Caroline1
        h
        heylids Oct 7, 2009 09:49 AM

        Hello Caroline1, I used a blender last night on the sour cream hoping that this morning it would have thickened, however it is all liquid. Do you think it would work or would the extra liquid alter the coffee cake recipe??? I'm thinking it would be like adding extra water to a recipe that calls for a thicker agent and water down the batter...your thoughts???
        thank you

        1. re: heylids
          Caroline1 Oct 7, 2009 03:51 PM

          Sorry I didn't see this sooner, but it's been one of those days. hmmm... I'm not sure what the reality of "all liquid" is. When I buy a container of sour cream and first open it, I stir the whole thing right down to the bottom, and then it stays a "runny" and just right for dolloping on baked potatoes or enchiladas or what have you. If it's as thin as water, I don't think I'd use it, but if it is still "creamy" like a smoothie or a milk shake, I don't think you will have a problem. Theoretically, it should still have the same amount of liquids and solids in it as it had before freezing and the recipes is likely not smart enough to refuse to turn out right because it doesn't like the texture. '-)

          However.... I recently bought a large container of a famous brand sour cream, and when I opened it it was as liquid as a container of skim milk! I took that puppy back to the store and exchanged it for another brand. I have never had that experience before. I don't know if it was a one container goof a the factory or if they had a huge run of skim milk packaging.

          Just so you don't waste your time, it might be wise to just pick up another container of sour cream... Good luck with it!

          1. re: Caroline1
            m
            midwestraised Nov 25, 2009 03:34 PM

            PMJI, I bought 'fresh' sour cream today. It looked fine. I used it in the food processor per the directions of a recipe. It has liquified. Will it firm up in the refrigerator? Any ideas on how to fix it?

      2. l
        Lisbet Oct 7, 2009 05:11 PM

        From what I know, you aren't supposed to freeze cream....sour or otherwise. Use it, and you will probably be disappointed in how your coffee cake turns out. Your efforts (and other recipe ingredients) will be for naught!

        Has anyone ever heard the phrase "when in doubt, throw it out"??

        Sour cream can't be that expensive......why take the chance on wasted effort and ruinning your cake recipe?

        1 Reply
        1. re: Lisbet
          lulubelle Oct 8, 2009 08:41 AM

          I actually freeze and bake with cream a lot. I wouldn't try to whip it, but in a pound cake recipe it seems to be fine.

        2. h
          heylids Oct 8, 2009 12:16 AM

          Thank you to everyone who responded for my cry for help, it is appreciated!
          I ended up just throwing out the sour cream and purchasing another and the cake was
          great....lesson learned,,,,do not freeze sour cream...
          once again thank you

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