I have a question about the recipe "Nigella Lawson's Very Smart Strawberry Streusel Cake" from Sarah Jampel. Can I use creme fraich and/or buttermilk for sour cream--would you use half of each?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I think you can substitute sour cream for creme fraich, but I wouldn't use buttermilk. The texture would be wrong as sour cream is thicker. You won't notice the difference in flavor.
And PS: i usually don't buy mascarpone for a cheesecake either. Perhaps the texture might be a little creamier, but I have no problem with the texture using just cream cheese.
pierino is a trusted source on General Cooking and Tough Love.
Crème fraiche is essentially French sour cream so sure you could substitute that. Or even Mexican crema. I doubt that buttermilk would be a success.
Please enter a valid email address.
Well played. You deserve a cookie.
Piled high and rolled tight.
The Perfect Breakfast Burritos
Keys to One-Pot Meals for Spring
Mediterranean Kitchen Mats in Bold New Patterns
The Unexpected Secret to Chewy, Bready Goodness
Save on Our Clever Italian Risotto Pan