5
replies
sugarandstuff
Posted 6 Sep 2010 , 2:53am
post #2 of 6
It is ok to use it - I freeze it all the time. You may just have to drain water off the top.
frankdiabetes
Posted 6 Sep 2010 , 3:11am
post #3 of 6
Yeah, frozen/thawed sour cream is perfectly fine for cooking and baking but the texture will be different if you plan to serve it as is, like on a baked potato or something. As sugarandstuff said, you might have to drain it or stir it up really well but it should be good for banana bread. 
DeeDelightful
Posted 6 Sep 2010 , 3:58am
post #5 of 6
That's good to know. So I can stock up on it when it's on sale and freeze it and it will still be good for baking?
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