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Sour Cream

Just how sour should sour cream be?

Top Pick

WinnerDaisy Sour Cream

The national best seller took the top spot overall, thanks to its “creamy texture” and “clean dairy flavor.” Tasters said that dip made with it was “light and fluffy,” and they appreciated the sour cream's mild tanginess, which allowed for “other flavors in the dip to come through.” It also made for very “buttery” biscuits. While some tasters did say that it “could use more sour cream tang,” most loved its “mild flavor.”
Ingredients: Cultured creamPrice at Time of Testing: $2.79 for 16 oz ($0.17 per oz)
The national best seller took the top spot overall, thanks to its “creamy texture” and “clean dairy flavor.” Tasters said that dip made with it was “light and fluffy,” and they appreciated the sour cream's mild tanginess, which allowed for “other flavors in the dip to come through.” It also made for very “buttery” biscuits. While some tasters did say that it “could use more sour cream tang,” most loved its “mild flavor.”
Ingredients: Cultured creamPrice at Time of Testing: $2.79 for 16 oz ($0.17 per oz)

What You Need to Know

Baked potatoes and sour cream are a classic food pairing. However, sour cream isn’t just a topping for spuds. It’s equally at home when dolloped on nachos, chili, latkes, and all sorts of soups. It’s an essential base for dips, creating a texture that’s creamy, tangy, and the perfect consistency for scooping. We also use it as an ingredient in some of our baking recipes, from cookies to pound cake to coffee cake, to enhance moisture and richness.

But which sour cream is best? To find out, we rounded up four nationally available products, priced from about $3.00 to about $4.50 per 16-ounce container, and tasted them plain, in Sour Cream Drop Biscuits, and in Caramelized Onion Dip.

Tasters Prefer A Milder Sour Cream

Our tasters generally preferred the products they perceived as milder; they liked milky sweetness with just a hint of tang. Tart sour creams received lower marks, especially when tasted plain.

Most of the companies would not disclose their fermentation processes, but Kimberlee Burrington, a dairy expert at the Center for Dairy Research at the University of Wisconsin–Madison, explained that the tangier sour creams were likely fermented longer or used specific strains of bacterial cultures that are known to contribute a more tangy flavor. “The tangier flavor of a sour cream could be because the pH is lower (probably from a longer, but not a warmer, fermentation period) or different cultures were used,” Burrington said. “Usually a cultured product that is tangier is also lower in pH.” A lower pH means the sour cream would be more acidic and therefore more sour. A sour cream with less fat could also taste more sour, as fat has a way of “rounding out flavors,” Burrington said. However, when we looked at the nutrition labels, we were surprised to see that all the samples had relatively similar amounts of fat, regardless of whether they contained cream, milk, or a combination of the two—so fat content wasn’t a factor in their flavor as far as we could tell.

Fortunately, the ultratart flavor of some products was lessened when we tried them in Sour Cream Drop Biscuits and Caramelized Onion Dip, where other ingredients masked the tanginess. Tasters deemed all the biscuits and dips perfectly acceptable: Biscuits were all “rich” and “delicious,” and every dip was plenty “creamy” and subtly “tangy.”

Zeroing In On Dairy Flavor

All the products in our lineup contained just dairy (cream and/or milk), bacterial cultures, and enzymes, so dairy flavor was front and center for our tasters. Our top-rated sour cream was described as having a “clean dairy flavor” and being almost “buttery.” Tasters thought that two lower-ranking sour creams, both made with organic dairy, had subtle notes of “barnyard flavors” that were a bit distracting when eaten plain. Burrington explained that this flavor could be attributed to several factors, including what the cows were fed, the quality of the dairy, and how long the dairy was stored prior to being made into sour cream. While some tasters liked the “cheesy” complexity of these sour creams, we generally preferred more neutral products when tasting them plain. As with tangy flavor, the proprietary bacterial cultures manufacturers use to ferment and thicken the sour creams—much like they do when making yogurt—could also have been a factor in the flavor.

We preferred the sour creams made with just cream; we found them to be thicker and perfect for dolloping.

The Ideal Sour Cream Texture

Our preferred sour cream texture was thick but still spoonable. To understand the differences in consistency, we first looked at the type of dairy used to make each sour cream. Our two favorite products were made using just cream, whereas the two lowest‑ranking sour creams were made with a combination of milk and cream. The sour creams made with just cream were described as “thick and luscious,” while the sour creams made with milk and cream were comparatively “runny” and “watery.”

Burrington explained that the type of dairy used to make sour cream is only partially responsible for the product’s thickness. Manufacturers start the process by homogenizing the dairy—using pressure to break down and evenly distribute dairy’s fat globules—to keep the fat and liquid in the dairy emulsified. Burrington said that the amount of pressure used during homogenization determines how small or large the fat globules end up. Higher pressure results in smaller globules, which typically create the thicker, firmer sour creams our tasters loved. (Since manufacturers would not disclose this information, there was no way for us to confirm it.)

Burrington also noted that some companies will add ingredients like nonfat milk powder to the milk to help make the sour cream thicker.

The Best Sour Cream: Daisy

Overall, we can recommend all four of the sour creams we tasted, especially for baking or incorporating into a recipe. However, for spooning onto nachos or garnishing soup, our favorite product is Daisy Sour Cream. Tasters described this top-selling product as “creamy and smooth, with the perfect consistency for dolloping.”

  • Tangy but not overly sour
  • Made solely from cultured cream
  • Clean flavor free from any off-notes
  • Creamy, thick texture

Everything We Tested

Recommended

WinnerDaisy Sour Cream

The national best seller took the top spot overall, thanks to its “creamy texture” and “clean dairy flavor.” Tasters said that dip made with it was “light and fluffy,” and they appreciated the sour cream's mild tanginess, which allowed for “other flavors in the dip to come through.” It also made for very “buttery” biscuits. While some tasters did say that it “could use more sour cream tang,” most loved its “mild flavor.”
Ingredients: Cultured creamPrice at Time of Testing: $2.79 for 16 oz ($0.17 per oz)
The national best seller took the top spot overall, thanks to its “creamy texture” and “clean dairy flavor.” Tasters said that dip made with it was “light and fluffy,” and they appreciated the sour cream's mild tanginess, which allowed for “other flavors in the dip to come through.” It also made for very “buttery” biscuits. While some tasters did say that it “could use more sour cream tang,” most loved its “mild flavor.”
Ingredients: Cultured creamPrice at Time of Testing: $2.79 for 16 oz ($0.17 per oz)

Horizon Organic Cultured Sour Cream

This sour cream was a bit thinner than our top-ranked product, but tasters still described it as “tangy and smooth” when sampling it plain. Tasters praised its “nice acidity and balanced richness” in dip, and many thought it had a “nice kick of flavor” without being overpowering. Some said it made “the best-flavored biscuits,” which were “assertively tangy.”
Ingredients: Cultured pasteurized organic cream, microbial enzymesPrice at Time of Testing: $3.79 for 16 oz ($0.24 per oz)
This sour cream was a bit thinner than our top-ranked product, but tasters still described it as “tangy and smooth” when sampling it plain. Tasters praised its “nice acidity and balanced richness” in dip, and many thought it had a “nice kick of flavor” without being overpowering. Some said it made “the best-flavored biscuits,” which were “assertively tangy.”
Ingredients: Cultured pasteurized organic cream, microbial enzymesPrice at Time of Testing: $3.79 for 16 oz ($0.24 per oz)

Organic Valley Sour Cream

Tasters were split on this sour cream's texture, which some described as “watery” and “loose.” Many liked the “tart and tangy” dip made with this sour cream, but a few said it had a “barnyard funk taste” that was “almost cheesy.” Biscuits made with it also had a cheese-like aftertaste.
Ingredients: Organic cultured pasteurized nonfat milk, organic pasteurized cream, acidophilus and bifudus cultures, vegetarian enzymePrice at Time of Testing: $4.19 for 16 oz ($0.26 per oz)
Tasters were split on this sour cream's texture, which some described as “watery” and “loose.” Many liked the “tart and tangy” dip made with this sour cream, but a few said it had a “barnyard funk taste” that was “almost cheesy.” Biscuits made with it also had a cheese-like aftertaste.
Ingredients: Organic cultured pasteurized nonfat milk, organic pasteurized cream, acidophilus and bifudus cultures, vegetarian enzymePrice at Time of Testing: $4.19 for 16 oz ($0.26 per oz)

Breakstone's All Natural Sour Cream

When eaten plain, this product was a bit “too sour” and had a slightly “grainy texture.” However, it fared better in dip, where its “tang balanced the sweet onions.” Tasters also thought biscuits made with this product had a “nice buttery tang.”
Ingredients: Cultured pasteurized Grade A milk and cream, enzymesPrice at Time of Testing: $2.99 for 16 oz ($0.19 per oz)
When eaten plain, this product was a bit “too sour” and had a slightly “grainy texture.” However, it fared better in dip, where its “tang balanced the sweet onions.” Tasters also thought biscuits made with this product had a “nice buttery tang.”
Ingredients: Cultured pasteurized Grade A milk and cream, enzymesPrice at Time of Testing: $2.99 for 16 oz ($0.19 per oz)

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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