What Does Sour Cream Have in It? A Deeper Look at Ingredients

November 9, 2025 •

3 min read

According to the California Dairy Press Room, sour cream is a dairy product made by fermenting pasteurized cream with lactic acid bacteria. This simple process is the foundation for what does sour cream have in it, but the full ingredient list can vary, often including thickeners and stabilizers for consistency.

Quick Summary

Sour cream is primarily fermented cream, thickened by lactic acid bacteria that produce its characteristic tangy flavor and thick texture. Commercial versions may include stabilizers and thickeners to improve consistency and shelf life, while different types vary by fat content.

Key Points

Core Ingredients: Sour cream is made from fermented cream and a bacterial culture, which creates its characteristic thick texture and tangy flavor.
Common Additives: Commercial sour cream, especially low-fat versions, often contains stabilizers like modified food starch, whey, and various gums to improve consistency and shelf life.
Cultured vs. Acidified: The primary distinction is the souring method; cultured sour cream uses bacterial fermentation, while acidified versions use direct acid and rely heavily on stabilizers for thickness.
Fat and Calories: Regular sour cream is high in fat, while light and non-fat varieties have significantly less, though they may contain more carbohydrates and additives.
Versatile Uses: Sour cream is not just a topping; its acidity adds moisture to baked goods and creates a creamy base for dips, dressings, and sauces.
Cooking Considerations: To prevent curdling, it's best to add sour cream to hot dishes at the end of the cooking process.
Potential Probiotics: Only some brands that add live cultures after pasteurization offer probiotic benefits; check the label for confirmation.

Core Ingredients of Cultured Sour Cream

The most traditional and common form of sour cream is made with just two core ingredients: cream and a bacterial starter culture. The magic happens during fermentation, where the bacteria transform the cream into the thick, tangy product we know and love.

Cream

The foundation of sour cream is, naturally, cream. The type of cream used dictates the final product's fat content. Regular, full-fat sour cream is made from light cream with at least 18% milkfat. For lighter versions, manufacturers use half-and-half or skim milk, which require additional thickeners to achieve a similar consistency.

Bacterial Starter Culture

To turn cream "sour," manufacturers add a specific blend of lactic acid-producing bacteria, such as Streptococcus lactis. These cultures ferment the lactose (milk sugar) into lactic acid, which causes the cream's protein to coagulate and thicken. This fermentation process is also responsible for the tangy flavor profile. Some commercial brands may add back live cultures after pasteurization, providing probiotic benefits.

Common Additives and Stabilizers

While traditional sour cream can be made with just cream and culture, most commercial brands include additional ingredients to ensure a consistent, stable product with a long shelf life. These additives are particularly crucial for low-fat and non-fat varieties to compensate for the lower fat content.

Typical stabilizers found in commercial sour cream include:

Modified Food Starch: Often derived from corn, this additive helps to thicken the product and prevent separation.
Whey: This milk byproduct can be added as a thickener or to adjust the overall texture.
Sodium Phosphate: Used as an emulsifier to prevent ingredient separation.
Sodium Citrate: An acid regulator that can improve the texture of the finished product.
Gums: Various gums, such as guar gum, carrageenan, and locust bean gum, are frequently used to thicken and stabilize the cream. They prevent the watery whey from separating out.

The Difference Between Cultured and Acidified Sour Cream

It's important to distinguish between cultured and acidified sour cream, as their ingredients and production methods differ. Cultured sour cream relies on bacterial fermentation, while acidified sour cream is thickened with added acid.

Comparison Table: Cultured vs. Acidified Sour Cream


Feature	Cultured Sour Cream	Acidified Sour Cream
Souring Method	Fermentation with lactic acid bacteria.	Direct addition of an acid, like vinegar or citric acid.
Flavor Profile	Complex, tangy flavor from fermentation.	Simpler, less complex tang from direct acid addition.
Key Ingredients	Cream, bacterial culture.	Cream, acid, stabilizers/thickeners.
Texture	Naturally thick from protein coagulation.	Relies on stabilizers like modified food starch and gums for thickness.
Preparation Time	Requires incubation time for bacteria to work.	Faster production, no fermentation needed.
Live Cultures?	Potentially, if added after pasteurization.	No, fermentation is not involved.

Nutritional Breakdown

The nutritional content of sour cream primarily depends on its fat content. Regular sour cream is high in fat and calories, while lighter versions have a lower fat count but potentially more stabilizers and carbohydrates. A typical 2-tablespoon serving of regular sour cream provides around 5.6 grams of fat and 57 calories, with less than 1 gram of protein and carbohydrates. It is not a significant source of vitamins or minerals, though the fat aids in the absorption of fat-soluble vitamins (A, D, E, and K) when served with other foods.

Versatile Uses in the Kitchen

Beyond being a simple topping, sour cream's rich and acidic qualities make it a versatile ingredient in the kitchen. It can tenderize baked goods, form the base of creamy dips and dressings, and add a silky texture to soups and sauces. When cooking with sour cream, it's best to add it towards the end of the process to prevent curdling, as its lower fat content compared to crème fraîche makes it more sensitive to high heat. For dishes requiring high heat, a special "cooking sour cream" can be used.

Conclusion

Ultimately, what does sour cream have in it depends on the type you choose. Traditional cultured sour cream is a simple blend of cream and bacteria, while many commercial versions, especially low-fat products, include thickeners and stabilizers for consistency. Whether you are using it for its tangy flavor, creamy texture, or potential probiotic benefits, knowing the ingredients helps you make the best choice for your dietary needs and culinary goals. For more in-depth information, you can explore detailed resources like the California Dairy Press Room, which provides specifics on different types of dairy products.

Frequently Asked Questions

The sour taste in sour cream comes from lactic acid, which is produced when beneficial bacteria ferment the lactose (milk sugar) in the cream.

No, not all sour cream contains probiotics. Many commercial brands are pasteurized after fermentation, which kills the beneficial bacteria. For probiotic benefits, look for brands that add live cultures back in after processing.

Thickeners like modified food starch are added to commercial sour cream to ensure a consistent, smooth texture and to prevent the separation of watery whey. They are especially crucial for low-fat and non-fat varieties that lack the natural thickening from high milkfat.

Crème fraîche typically has a higher fat content than sour cream, which makes it more stable at high temperatures. It also has a milder, less tangy flavor, while sour cream is more distinctly sour.

In some recipes, you can substitute sour cream for yogurt, particularly in dips and dressings. However, they have different fat contents and textures, so the result may vary. Greek yogurt is often a closer textural match.

To prevent curdling, add sour cream to a dish at the end of cooking and heat it gently without boiling. Some manufacturers also offer a special "cooking sour cream" designed to withstand higher temperatures.

Non-dairy sour cream is made from plant-based ingredients such as cashew nuts, soy milk, or coconut cream. These alternatives are suitable for those with dairy allergies, lactose intolerance, or who follow a vegan diet.