I have found that light sour cream does NOT work in anything that gets heated in any way. Just turns to too much water.

I've never had a problem using light sour cream in cake recipes, actually I used light in Nancy's Banana Bread recipe again today and it is FAB! It does not work well in sauces though......

Alexa

If there a difference between fat-free and low calorie sour cream?

We tried to use it in our turkey enchilada recipe and it was too soupy after it had heated.

I admit I haven't used it in cakes. It would be a liquid in a baking recipe anyway, wouldn't it?

Huge difference between fat free and low fat.... I have never found a use for fat free in anything, but low fat is gerat in all sorts of things.

Give it a try in your enchilada recipe, I bet it would be fine.

Alexa

I hate fat free sour cream or fat free cheese. The texture is not the same. I have switched to using Fage Total 0% Greek yogurt everywhere sour cream is used with complete success. I am not a baker, so I cannot speak for baking with it, but I am using it in everything else. I substituted it last night in beef stroganoff and it was delicious. I am careful not to 'boil' it, as I am afraid it would separate.

If it is fat-free, what is to separate? I'm curious, I'd like to try it, but it isn't common in my local stores.

I just heard you can substitute sour cream with greek yougart,its healthier too.

Sushipup-I agree it shouldn't separate if it s fat free, but I had read somewhere you are not suppose to stir it too vigorously - perhaps that wasn't even the fat free now that I think about it...lol... I need to do more research....all I know is we have been substituting it for a year in dips, on baked baked potatoes, in recipes, and it has been the easier ingredient to reduce the fat.

Maybe someone here has 'real' experience cooking with the fat free Greek yogurt.

bulldinkie - I asked my local, family owned market if they could order it for me. It is now always on the shelf. I know Trader Joe's also carries the Fage brand.

Yep, I use Fage all the time for baking in place of sour cream, but I use the 1%. It works beautifully.

AM

I've had success cooking/baking with light sour cream. Read the ingredients and see if it is made with gelatin. I think the kind that contains gelatin is not really suitable for cooking or baking.

Don't confuse FAT FREE sour cream with "Light" or "Lite" sour cream which is slightly less fat than whole sour cream and works fine for baking. It's ok for sauces too, but since in a sauce it is a flavor carrier, low fat sour cream makes a somewhat bland sauce. I use "lite" sour cream exclusively in dips, etc. Now, for baking, I often sub NON FAT (that's zero fat) yogurt when sour cream is called for. I have never had a problem. In fact, in baking I interchange buttermilk, lite sour cream and non fat plain yogurt. I realize there may be subtle differences but I have not noticed them much.

Lower fat baked good have one issue though, they do not keep as long as the fuller fat ones. They dry out faster.

I'm not sure how it would work in baking but labneh or greek yogurt is our standby. We make our own, just one quart of regular yogurt, strainer, cheesecloth or coffee filters plus time. This makes a base for the greatest dips, potato toppings, etc. And low fat to boot.

I think the problem with sour cream is curdling rather than separating. The proteins seize up because of the heat or an acid ingredient. Here's an article that describes the process and how to avoid it.

Here is a link that might be useful: How to Keep Sour Cream from Curdling

Thanks for helping answer my question about baking with light sour cream instead of regular sour cream.

Mary

I have used fat free sour cream for years in cakes that call for a cup of sour cream. Never had a problem although if I want a richer cake I would use light.