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Sour Cream Question

post #1 of 2
8/26/08 at 10:41am
Thread Starter 
I've seen quite a few recipes that use Sour Cream to soften the resulting pastry/cake/etc. But i have shied away from these recipes due to one concern... Does the Sour Cream have a noticeable effect on the taste of the recipe? Will i taste Sour Cream in my scones and pound cake? Or does the addition blend away like so many other ingredients.
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post #2 of 2
9/5/08 at 6:36am
The sour cream will serve to tenderize your final product. You may notice a slight tang, which I personally like, but the great benefit of using a really acidic dairy product in a baked good--creme fraiche, sour cream, buttermilk--is the melt-in-your-mouth quality that you'll get.

And at the end of the day, it's probably worth it to experiment on a small scale to see if you like the result.
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