In this brief guide, we will answer the question, “what to do with leftover sour cream?” with an in-depth analysis of what to do with leftover sour cream. Moreover, we are going to discuss how we can make Swirled Blueberry Lemon Thyme Cake.
What to do with leftover sour cream?
Here are some better suggestions for utilising the remaining sour cream before it turns fuzzy.
- Add it to baked goods such as biscuits.
- Produce deviled eggs.
- Higher quality pasta and potato salads
- A Healthy Dip for Your Platter of Vegetables
- In a soup
- Spread for sandwiches
- When Making Scrambled Eggs
- On crepes and pancakes
- Sour cream can be frozen for later.
- Make use of it as a starter for a new batch.
- Change to sour cream powder
Add it to baked goods such as biscuits.
For flakier biscuits, incorporate a few tablespoons of creme fraiche into your go-to biscuit recipe. For pancakes, this technique also works brilliantly. Don’t stop there though. Cake and pancake recipes that include sour cream will come out more soft and tasty. Sour cream is a fantastic method to balance out a recipe that seems to be too sweet.
Produce deviled eggs.
Use sour cream in place of mayo to improve your go-to deviled egg dish. The eggs will taste richer and tangier as a result.
Higher quality pasta and potato salads
In recipes like pasta salad and potato salad, replace some or all of the mayonnaise with sour cream. For the best of all worlds, blend mayo and creamy 50/50.
A Healthy Dip for Your Platter of Vegetables
Make a fast dip with your leftover sour cream and a pouch of ranch or French onion dressing mix to serve with crisp vegetables or chips. If you want to avoid using store-bought dressing mixes, make your own.
In a soup
Soup Sour cream is a delicious garnish for creamy vegetable soups and can be used to tone down chilis that are overly spicy.
Spread for sandwiches
Instead of mayo, use sour cream on sandwiches. In particular, rich meats like roast beef or pulled pork will benefit from the tangy flavour.
When Making Scrambled Eggs
A teaspoon of sour cream can enhance the richness and luxury of eggs, whether they are eaten for breakfast or dinner. While the eggs are frying, stir it in, or add a dollop right before serving.
On crepes and pancakes
Imagine sour cream as the slightly bitter cousin of the buttery you likely already use to top pancakes. It works particularly well with savoury crepe and pancake recipes.
Sour cream can be frozen for later.
After being opened, sour cream typically lasts for three weeks. If you don’t have time to use your sour cream right away because you’re too busy, freeze it for later. While sour cream’s texture changes when frozen, cooked meals don’t notice the difference.
Just store the container in the freezer until you have some free time or find a recipe that calls for it.
Make use of it as a starter for a new batch.
The sour cream that is left over can be used as the starting for other batches of sour cream. If you give it a try, you’ll be surprised at how simple it is and how much better homemade sour cream tastes than store-bought. Only two materials and a minute of your time are needed.
Change to sour cream powder
Consider using powdered sour cream if you frequently have trouble deciding what to do with the remains or never seem to have creme fraiche on hand when you need it. When and in how much you need it, it can be reconstituted exactly like powdered milk.
Swirled Blueberry Lemon Thyme Cake
Following are the instructions that you can use for making Swirled Blueberry Lemon Thyme Cake.
- 1 stick (8 tablespoons) salted butter, at room temperature
- ½ cup + 1 tablespoon granulated sugar
- 1 tablespoon lemon zest
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons blueberry jam
Lemon Thyme Glaze
- ⅔ cup powdered sugar
- 3 tablespoons lemon juice
- 1-2 teaspoons fresh thyme leaves (optional)
- Set the oven to 375°F for preheating. Grease a loaf pan (9×5 inches).
- In a sizable mixing basin, combine the butter, 1/2 cup sugar, and lemon zest. Beat in the vanilla and sour cream after that. One at a time, beat the eggs in until well-combined. Add the salt, baking soda, and flour. 1 1/4 cups of blueberries are folded in.
- Transfer half of the batter to the hot pan. 1 tablespoon of blueberry jam should be incorporated, leaving some streaks of jam in the batter. Stir in the remaining 1 tablespoon jam after adding the remaining batter. Add 1 tablespoon sugar and the remaining 1/4 cup blueberries.
- Bake for 55–60 minutes, or until the middle is just set, after transferring to the oven. Until glazing, allow cooling.
- Create the glaze in the interim. Lemon juice and powdered sugar should be combined in a small bowl and whisked until drizzling and smooth. If using, stir in the thyme.
- Pour the glaze on top of the cake. Cut and savour!
Moreover, we are going to discuss how we can make sour cream biscuits here.
In this brief guide, we will answer the question, “what to do with leftover sour cream?” with an in-depth analysis of what to do with leftover sour cream. Moreover, we discussed how we can make Swirled Blueberry Lemon Thyme Cake.