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Best Substitutes for Sour Cream

Out of sour cream? Here are four ranked substitutes with exact ratios, for both baking and toppings.
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  1. #1

    Plain Greek yogurt — 1:1

    Best for: Both baking and toppings

    Very close in tang and thickness; the closest all-around substitute.

  2. #2

    Crème fraîche — 1:1

    Best for: Cooking and sauces

    Milder and richer, and won't curdle when heated the way sour cream can.

  3. #3

    Buttermilk — Use ¾ the amount, thinned slightly

    Best for: Baking only

    Adds similar tang but is much thinner, best in batters, not as a dollop-on-top topping.

  4. #4

    Mayonnaise — 1:1

    Best for: Cold dips and dressings only

    Richer and less tangy; works for dips but not for baking, where it behaves very differently under heat.

For baking, Greek yogurt or thinned buttermilk work best, they contribute similar moisture and acidity for leavening reactions. For hot sauces and soups, crème fraîche is the safest choice since it won't curdle the way sour cream and yogurt both can under high heat.

FAQ

Can I substitute Greek yogurt for sour cream in baking?

Yes, 1:1, Greek yogurt's thickness and tang are very close to sour cream's, and it performs almost identically in most baked goods.

Why does my substitute curdle when I add it to a hot dish?

Lower-fat dairy substitutes (yogurt, buttermilk) are more prone to curdling under high heat than sour cream. Temper them by stirring in a little of the hot liquid first, or add them off the heat at the end of cooking.