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3:12 pm
November 11, 2010
OfflineMaking a red velvet cake this week as I just learned one of our American guests has a birthday on Wednesday! Do you think creme fraiche will work as a sub for sour cream? Some websites say use yogurt, but I am out of that and don't have time to make any. Other sites say use 7/8 cup buttermilk and 3 TBL. butter. I have creme fraiche in the fridge and also heavy cream. What would y'all recommend to substitute for the sour cream? What has worked for you? I was sure there was a substitute post, but I couldn't find it.
6:53 pm
February 10, 2009
OfflineI think that creme fraiche is not as 'sour' as sour cream, and maybe a little runnier too. A friend told me once that she used cottage cheese that she blended till smooth plus a little lemon juice in a recipe for a dip, but I'm not sure for your purpose. I think I'd evaluate the consistency of the creme fraiche and maybe add a bit of lemon juice to it.
Ah, here's a link that may help. http://www.foodsubs.com/Cultmilk.html
Personally, I bet the creme fraiche will work just fine as long as it's thick enough, but that's just me. I hope others speak up because I'd love to hear about this too~
2:32 pm
November 11, 2010
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