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Requested by:

Photo by Cathy Myers

Cooking Level: Intermediate

Living In: Crestline, California, USA
Cathy Myers is looking for: (2 recommendations)
Good morning everyone! Can fat free sour cream be used in baking without compromising taste and quality of the baked good? More inside >>>>>>

Recommend a recipe

Last updated: Dec. 30, 2012 10:38 am
Posted: Dec. 30, 2012 8:35 am
 
Commented by: Cathy Myers
Dec. 30, 2012 8:37 am
Our local market is offering Knudsen Fat Free Sour Cream at $.50 per pint, expiration date 1/14/13. Thanks for your input!
Comments:
manella
Dec. 30, 2012 8:56 am
I don't see why not Cathy,but the better bakers then me will maybe know more.
 
misty
Dec. 30, 2012 8:59 am
I don't use the Fat Free; so no help for you; but I think I have read reviews saying they did. Hope someone comes along with the answer.
 
Scotdog
Dec. 30, 2012 9:01 am
I've started avoiding fat free items, have you seen what's on the label?
 
Cathy Myers
Dec. 30, 2012 9:01 am
I know Chef Alton Brown really emphasises the "chemistry" of cooking, which is why I'm concerned that no fat in a baked good might ruin the product. I am no PRO and certainly no scientist! Help please!
 
Cathy Myers
Dec. 30, 2012 9:03 am
I'll go read the label, Kelly. I guess that I was swept away at $.50 per pint price!
 
Cathy Myers
Dec. 30, 2012 9:05 am
I can't believe that I didn't read the label! I usually STUDY labels!
 
LOBSTER
Dec. 30, 2012 9:11 am
I use Fat free sour cream, but am no pro, just bake for family and friends, comments that I have seen talk about a rubbery consistency (in cakes) depending on the amount used. I have not noticed a great issue with it though. Buy some and check it out. That is a good price. I am sure you will find ways to use it. Now off to read the label.. groan!
 
Cathy Myers
Dec. 30, 2012 9:14 am
I share what I bake too, Lobster. We don't eat a lot of sweets but I like to share with friends and family.
 
Dec. 30, 2012 10:38 am
Depends on what you are making. In something like cheesecake, I have never found the fat free variety to combine properly or give the same results as regular sour cream.
 
Commented by: naomi
Dec. 30, 2012 8:59 am
I don't find the fat free variety to be as creamy. It has a weird texture. I have used fat free, plain or vanilla, Greek yogurt for baking and it worked great! No guilt, great creamy texture and a great source of protein.
Comments:
Dec. 30, 2012 9:01 am
If I were to get it at 50 cents, I'd probably try it. I just read that part. Sorry for answering twice. :)
 
Cathy Myers
Dec. 30, 2012 9:06 am
Thank you, Naomi. I really never have bought fat free products but I was seduced by the price! LOL!
 
nanny129
Dec. 30, 2012 9:11 am
i use ff everything for dh- cooking with ff products i find no problem- i keep a real sour cream for MY baked potato:-)
 
nanny129
Dec. 30, 2012 9:11 am
i should say ff or low fat for dh
 
nanny129
Dec. 30, 2012 9:12 am
@ that price- i would stock the freezer-lol
 
nanny129
Dec. 30, 2012 9:13 am
works great for cooking- i.e.- storganoff-cakes etc
 
Cathy Myers
Dec. 30, 2012 9:16 am
Thanks so much, Jusy! Now that leads me to my next question, can we successfully freeze sour cream? That would be great! Sour cream, in my home, is a staple!
 
Cathy Myers
Dec. 30, 2012 9:17 am
Say what!!!!? "Judy" NOT "Jusy"!!!!
 
newberrrys
Dec. 30, 2012 9:46 am
sour cream cannot be frozen. sorry. but what a deal! i'd be baking up a storm today with that, cakes, you can add that to brownies, bars,potatoe pancakes.if you don't open the containers, they'll last about 2 weeks after ex. date. so you did good, buying allot.
 
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