Sour Cream Vs Yogurt

Baking By 2winboyz Updated 10 Aug 2007 , 12:09am by mamatina

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2winboyz Posted 26 Jul 2007 , 7:30pm
post #1 of 11

I have been using sour cream in a lot of my recipes including the WASC recipe but saw that some prefer to use plain yogurt. Does this alter the taste of texture much? Thank you.

10 replies
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snowshoe1 Posted 27 Jul 2007 , 3:28pm
post #2 of 11

Hi - I have used both sour cream and yogurt. I do not notice a difference in texture and or taste. I tend to use flavored yogurts these days (when using the cake extender recipe) because it adds subtle flavors (my favorite is the coffee yogurt with devils food cake mix).

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Lenore Posted 27 Jul 2007 , 3:34pm
post #3 of 11

I have used both and do not notice a difference in flavor or texture. I think they both add density and moisture to a recipe to the same extent. icon_smile.gif

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2winboyz Posted 27 Jul 2007 , 4:18pm
post #4 of 11

Thank you so much. I love the idea of using flavored yogurt.

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mamatina Posted 30 Jul 2007 , 5:44am
post #5 of 11

how much yoqurt or sour cream would you add to one boxed cake mix? I love the ideas of using extenders to cake mixes.

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JanH Posted 30 Jul 2007 , 5:52am
post #6 of 11

The WASC cake which is an extended/enhanced cake recipe is very popular. Here's the expanded flavors version:

http://tinyurl.com/2cu8s4

Here's a thread with all the cake mix extenders and enhancers:

http://forum.cakecentral.com/cake-decorating-ftopict-187421-.html

HTH

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flowermom Posted 2 Aug 2007 , 12:43am
post #7 of 11

I have used both Sour Cream and Yogurt at different times for both the extender recipe and White Almond Sour Cream Cake. And I honestly can't tell much of a difference. I haven't tried this, but I am guessing you could both that equal the amount needed in the recipe. I will have to try the flavored yogurt suggestion that sounds really good!

Happy Baking!

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NTxWriter Posted 9 Aug 2007 , 4:12pm
post #8 of 11

This is great to know! I've tried using low fat or even fat free sour cream in baking but didn't like the way it turned out. Yogurt is a much better option.

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psurrette Posted 9 Aug 2007 , 4:31pm
post #9 of 11

I have tried a few differnt ways and the one I like best is evaporated milk in place of the water. Makes it rise really nice!

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darkchocolate Posted 9 Aug 2007 , 4:37pm
post #10 of 11

I prefer using sour cream. Unless you get a full fat yogurt, I feel like you are missing out on the benefits of the fat in the sour cream., at least in my baking experience.

darkchocolate

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mamatina Posted 10 Aug 2007 , 12:09am
post #11 of 11

what great ideas!!! icon_smile.gif

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