What can you use instead of sour cream if your cake recipe asks for a cream?

You're right, you can't just swap in any old cream for sour cream in a cake recipe! Sour cream adds a unique tanginess and moisture that other creams don't have. Here are some substitutes, along with their pros and cons:

Substitutes with Similar Tanginess:

* Greek Yogurt: This is often considered the best substitute, especially full-fat Greek yogurt. It offers a similar tang and moisture to sour cream.

* Buttermilk: This has a slightly stronger tang than sour cream, so you may want to reduce the amount by 1/4 cup.

* Plain Yogurt: This works well, but will be less tangy than Greek yogurt or buttermilk. You can add a pinch of lemon juice or white vinegar to increase the tang.

Substitutes with Less Tang:

* Cream Cheese: This will add richness and creaminess, but it won't provide the tang. It's best for cakes that don't rely heavily on the sour cream for flavor.

* Heavy Cream: This will make the cake richer and moister, but won't add any tang. You can add a tablespoon of lemon juice or white vinegar to mimic the tang of sour cream.

Other Tips:

* Adjusting the Amount: Some substitutes might be thinner than sour cream, so you may need to adjust the amount slightly.

* Flavoring: You can always add a squeeze of lemon juice or a dash of vanilla extract to your substitute to enhance the flavor.

Important Note: If you're using a substitute that is thicker than sour cream, like cream cheese, you'll need to make sure it's fully incorporated into the batter. You can do this by beating it with a mixer or blending it until smooth.

Let me know if you want more specific guidance based on your cake recipe! 🍰