Sour cream is safe to freeze, but thawed it is grainy and watery. Use it in soups, sauces, casseroles and baking, not as a topping.
NDSU extension groups sour cream with the other cultured dairy products: they lose their smooth texture when frozen, turn grainy and sometimes separate out their water, though they can still be used for cooking. That makes frozen sour cream a cooking ingredient. A dollop on a baked potato will look curdled.
| Safe | Yes |
|---|---|
| Texture | Grainy, and watery when it separates |
| Best uses | Soups, sauces, casseroles and baking |
| Not for | Topping a potato or tacos |
| Thaw | In the refrigerator, then stir |
How to freeze sour cream
- Spoon it into a freezer container or ice cube tray in portions.
- Press out the air and leave a little room to expand.
- Label the date and freeze it.
- Thaw in the refrigerator.
- Stir it well and stir it into cooked dishes.
What happens when you get it wrong
- A curdled look. It separates and turns grainy, so it is poor as a topping.
- Watery recipes. Liquid released on thawing can thin a sauce.
- Freezer burn. Air exposure dulls the surface.
Stir it into a soup or sauce before freezing the whole dish.
Buy the smaller tub if you do not use it quickly.
Frequently asked questions
Can you freeze sour cream?
Yes, but it turns grainy and watery. Use it in cooked dishes.
Can you use thawed sour cream as a topping?
It will look curdled, so it is better in cooking.
How do you thaw sour cream?
In the refrigerator, then stir it well.
Can you freeze dishes that contain sour cream?
Often yes, since the cooking hides the texture change. Casseroles and baked goods usually do well.