By taking the proper steps and precautions, sour cream can be safely frozen and thawed for use in a variety of baking and cooking needs. The texture will change once it has thawed, which means it's best not to use frozen sour cream in dips or on a baked potato. But it's perfectly fine to use in cakes, casseroles, and soups. Read on for our tips on how to freeze and thaw sour cream.
You can freeze it but the texture will change a lot. It would be good for baking or cooking, but the texture would be strange for dips etc.
The answer is yes you can freeze sour cream safely for up to 6 months,when you thaw it, it will be watery & chunky ( a change in texture), just whip it back into shape again.Also you can add cornstarch to restore the texture. There will be no difference in taste..
Once frozen and refrigerated thawed, it is best used in cooked and baked dishes.
You can, but I wouldn't. It will change the consistency.
Just like Redcatcec said, you can, but only if you plan on using it for baking purposes. If you want to use it to add a dollop on the top of a taco, it won't be great.
The texture won't be the same
Agreed you absolutely can but the texture when thawing won't work the same. If you plan on using it incorporated into a recipe such as a soup etc. then freezing should be just fine!
If you are using it for baking then yes but on its own it won't be the same after it has been defrosted.
of course that you can ..but i would in portions so when you need it for soemhting you just take some to defrost
To add on it can help with it being preserved for longer
here is info for you
Hi Jean, I found this answer for you when I did a search. Hope this helps you. I learn new facts everyday and this is one of those days! :)
Sour cream can be stored in the freezer for up to six months. To thaw, simply transfer the amount of sour cream you need to the fridge and allow it to thaw for several hours. You'll notice the texture will be a bit watery and separated. Simply whip it with a whisk to reach a smooth consistency.
You can freeze even heavy cream. It just may not be the exact consistency when you go to use it. Milk is the same. Use a hand mixer and beat it a little and it should be just fine.