Ingredient substitution guide
Best substitutes for reduced-fat sour cream
Best swap for reduced-fat sour cream: Full-fat sour cream, 1:1; richer, higher calorie.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Reduced-Fat Sour Cream?
The best swap for Reduced-Fat Sour Cream is Full-Fat Sour Cream, 1:1; richer, higher calorie. Another option is Plain Greek Yogurt, 1:1; tangier, higher protein, lower fat; can break in hot sauces, so add it off the heat. The table below also lists Creme Fraiche, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Full-fat sour cream | 1:1; richer, higher calorie |
| Plain Greek yogurt | 1:1; tangier, higher protein, lower fat; can break in hot sauces, so add it off the heat How to use it: In cooked dishes, stir 1 tablespoon cornstarch into each cup to keep it from separating. |
| Creme fraiche | 1:1; richer and less tangy |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.