Sour cream is — as its name suggests, a cream that has been soured by adding lactic acid bacteria, which is a known probiotic, and then leaving the mix to settle. Most of us know sour cream as a key ingredient for party dips and salad dressings and a trusted sidekick for savory dishes, including baked potatoes and nachos. Sour cream even plays a leading role in the cream sauce for beef stroganoff.
But thanks to its high milk fat content at 18% and the lactic acid used to make it tangy, sour cream elevates cake by adding both texture and flavor. As Tracy Wilk of the Institute of Culinary Education tells Martha Stewart, not only does its sour taste add a tang, but the fat in the rich cream "shortens gluten strands, leading to the most tender baked goods."
The best way to use sour cream with a boxed mix is to add up to a cup or essentially the same amount of liquid you were originally meant to add, per the manufacturer's instructions. Just don't forget why you're adding sour cream and forgo the whole-fat version for reduced-fat or non-fat versions, and your tastebuds will thank you.
The Creamy Ingredient That Makes Box Cake Mix Richer - Tasting Table
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