My cupcake recipe calls for a 1/2 cup sour cream. Does substituting the sour cream for plain yogurt change the flavor or consistency?
Cynthia is a trusted source on Bread/Baking.
Go right ahead. The flavor will be a bit different, and the batter somewhat thinner, but it's a lovely idea. Do it!
I agree that it should be no problem, but if possible, use a full-fat Greek yogurt for the best flavor. In fact, I use Greek yogurt all the time in place of sour cream. It has more protein and less fat.
Please enter a valid email address.
Well played. You deserve a cookie.
To thank you for being a friend
Last Chance for Free Shipping
Make Donut Ice Cream
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)