Buttermilk or sour cream....which to use?
By coffeebreak
@coffeebreak (17798)
United States
March 27, 2011 6:54pm CST
I have 2 recipes for a crumb coffee cake. I love them! However, one calls for sour cream, the other for buttermilk. I don't care for either of those, but I figure they might taste different in a bread, like cream cheese tastes great in a cheese cake and icing, but I hate it plain!
So...what do you know about these two ingredients? What do each of them offer a coffee cake...taste, moisture, flavor....what?
Plus, since the receips only take 1 cup...both come with more....can I freeze the buttermilk or sour cream to use next week or so?
Thanks for the info!
2 people like this
7 responses
@hardworkinggurl (37063)
• United States
28 Mar 11
I favor the buttermilk because like some state above I prefer it when cooking. I am almost sure you cannot freeze either because during the thawing process it will get watery and spoiled, I think.
@hardworkinggurl (37063)
• United States
28 Mar 11
Perhaps but I tend to think that the refrigerator temperature change will cause it to spoil or maybe weaken it. Guess I would have to try to see if in fact, but somehow cannot see me freezing them though.
@yoyo1198 (3641)
• United States
28 Mar 11
The buttermilk and sour cream, when either is used to make coffeecakes, etc., contribute to the taste and texture of the completed cake. Both can be frozen. Both will be separated upon thawing. You will need to thaw in the refrigerator. Then stir well to reconstitute. They will lose their flavor and 'mouth appeal' after being frozen so you would probably just want to use then in cooking/baking only. I would not recommend leaving either frozen beyond three months.
1 person likes this
@DFrodeo06 (1325)
• United States
27 Mar 11
i use sour cream. the only reason is thats i what my parenst used and i have never seen them ever use buttercream so i still with what i know LOL
1 person likes this
@sarahruthbeth22 (43143)
• United States
28 Mar 11
I wouldn't freeze it . I think that would mess with the taste . Buttermilk is thinner than sour cream.So I assume it depends on how thick you want your cake. If you want a less dense cake, use the milk and if you want a thicker , creamer cake , use the cream.
@alicia812 (646)
• Australia
28 Mar 11
I have learned from a friend here in MyLot,
long time ago, how to make a banana cake
using sour cream. She said that it will
make the cake moist and not dry. That was
the best banana cake I have ever made & tasted.
I think that's the secret, use sour cream
instead of the usual buttermilk when baking
cake. Give it a try.
@sulsisels (1685)
• United States
28 Mar 11
When I make crumb cake I almost always add sour cream. It gives the cake a wonderful texture and a richness that is quite nice. While I don't use buttermilk for a whole lot, with the exception of making fried chicken (wouldn't make it without) I would imagine it would have a similar effect in baking as sour cream. You can freeze sour cream, however, it is not recommended. When sour cream is frozen it will separate and it will not be the same once it thaws out. Yes, you can freeze buttermilk. But once it's frozen and thawed, you can only use buttermilk for cooking or baking. After it's thawed it won't be suitable to drink. Good luck and happy baking!
1 person likes this
@danishcanadian (28953)
• Canada
28 Mar 11
I don't usually keep buttermilk around, but I use sour cream in anything I can. I absolutely love sour cream. I would say sour cream, but who knows? The next person might just say buttermilk. LOL
