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Mar 9, 2010 08:37 AM

Uses for accidentally frozen sour cream?

Our fridge is unreliable -- and items accidentally in the wrong spots end up frozen. (Unfortunately there's no budget to replace it right now.) So we have a nearly full container of sour cream that ended up frozen. It's now defrosted (in the fridge) and the flavor is fine, but it's very thin and runny.

Before I throw it out, it seemed to me that there might be a way to use it anyway -- in a recipe that didn't require the thick texture. I thought maybe baking? Or a recipe that adds sour cream to liquid?

I'd love any suggestions you might have!

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  1. What about a sour cream coffee cake or a chocolate cake that uses sour cream (or even calls for soured milk)?

    1. If it's not grainy, or changed in texture in any way other than being thinner, I might throw together a homemade ranch or green goddess dressing....

      1. I once had that happen (left the groceries in the car too long) and remember that I used thawed sour cream in mashed potatoes. You could mix it with grated cheese and milk for a potato or vegetable gratin, or with brown sugar for a fruit gratin.

        1. Absolutely use it for baking. If it's kind of clotty or uneven in texture, just whiz it in a blender (or with a hand blender) to smooth out. Then use in any recipe that calls for sour cream. As Chocolatechipkt suggests, a coffee cake or chocolate cake would be great. Freezing will not affect the acidity which is what make sour cream good for baking.

          1. Use it for pancakes. The recipe for sour cream pancakes that I have (from the Joy or Claiborne's NY Times cookbook - can't recall which) ordinarily involves adding some milk to the batter to thin it out. If you started with a more liquid form of sour cream, you could skip the milk (or use less).