How to Make Sour Cream At Home (2 Ingredients)
Have you ever wondered how to make sour cream at home? All you need is heavy cream and lemon juice or vinegar. It takes just 5 minutes to prepare, then simply leave it at room temperature until thick and creamy.
Back when I was a kid, store-bought sour cream wasn’t an option—my mom had to make it from scratch. No quick grocery runs, no last-minute swaps. If she needed sour cream for a cake, it had to be planned ahead of time. That was just how things were.
The funny thing is, for her, making these things—sour cream, yogurt, condensed milk, even evaporated milk—wasn’t a big deal. It was just another part of life, another step in the process. She never saw it as extra work; it was just what she did.
When I was running my cake decorating business, sour cream was an ingredient I used constantly to keep cakes moist and tender. Buying it over and over again quickly became expensive, especially when testing recipes or baking in larger quantities. Making sour cream at home was simply more practical—it was affordable, easy to scale, and always reliable. Once I saw how consistently it worked in cakes, it became part of my regular baking routine and something I still rely on today.
What is sour cream and how does it taste?
Sour cream is a thick, creamy dairy product with a mild tangy flavor. Traditional sour cream is made with bacterial cultures, but you can also make a simple homemade version by combining heavy cream with lemon juice or white vinegar and allowing it to rest until thickened.
Taste: Rich, creamy, and mildly tangy.
Texture: Smooth and spoonable, thicker than heavy cream but softer than cream cheese.
When and why do we use sour cream in baking?
Sour cream adds moisture, richness, and tenderness to baked goods. Its acidity also works with baking soda to help cakes and quick breads rise.
- Keeps cakes moist without making them greasy.
- Adds richness and creates a tender crumb.
- Balances sweetness with a subtle tang.
- Helps activate baking soda for better rise.
- Creates a softer, finer cake texture.
Sour cream works especially well in chocolate cakes, cupcakes, sheet cakes, coffee cakes, pound cakes, bundt cakes, muffins, quick breads, cheesecakes and creamy fillings.
Why you’ll love this sour cream recipe
- Just 2 ingredients – all you need is heavy cream and lemon juice or vinegar.
- 5 minutes of prep – mix everything together and let it rest.
- No special equipment – a clean glass jar is all you need.
- Thick and creamy – perfect for baking, cooking, sauces, and dips.
- Easy to make ahead – prepare it the day before and refrigerate until needed.
Ingredients & Substitutes
- Heavy cream – Use heavy or whipping cream for the richest flavor and thickest consistency. Higher-fat cream gives the best results.
- Lemon juice – Adds acidity and tang and helps the cream thicken as it rests. Fresh lemon juice works best.
- White vinegar – You can use white vinegar instead of lemon juice.
Step-by-step: How to make sour cream at home
- Add the cream – Pour the heavy cream into a clean glass jar.
- Add the acid – Stir in the lemon juice or white vinegar until well combined.
- Cover loosely – Cover the jar with a paper towel or cheesecloth and secure it with a rubber band. Do not seal the jar.
- Let it rest – Leave at room temperature for 12–24 hours, or until the cream has thickened and developed a lightly tangy flavor.
- Chill – Stir well, cover, and refrigerate for at least 3 hours before using. The sour cream will thicken further as it chills.
Can I make sour cream with buttermilk or yogurt?
Yes. Another method is to add 1–2 tablespoons of cultured buttermilk, plain yogurt with live cultures, or sour cream to one cup of heavy cream. These contain live cultures and can be used to make traditionally cultured sour cream.
What is a good substitute for sour cream?
- Greek Yogurt: Greek yogurt is thicker and tangier than regular yogurt, making it a good substitute for SC in many recipes. Use plain Greek yogurt for the best results.
- Buttermilk: Buttermilk can be used as a substitute for SC in baking. Use the same amount of buttermilk as you would SC in the recipe.
- Plain Yogurt: Plain yogurt can also be used as a substitute for sour cream. Use the same amount of plain yogurt as you would SC in the recipe.
- Evaporated milk: For sauces, you can use evaporated milk (unsweetened). Combine one cup of evaporated milk with 1 tablespoon of lemon juice or white vinegar. Wait five minutes for it to thicken before you use it.
How to Make Sour Cream At Home 2 Ingredients
Learn how to make sour cream at home with just two ingredients. This easy homemade sour cream is thick, creamy, lightly tangy, and perfect for baking, cooking, sauces, and dips.
Video
Ingredients
- 240 ml (1 cup) Heavy cream room temperature
- 1 tbsp Lemon juice or vinegar
Method
- Combine – Pour the heavy cream into a clean glass jar. Add the lemon juice or white vinegar and stir well to combine.240 ml Heavy cream, 1 tbsp Lemon juice or vinegar
- Cover – Cover the jar loosely with a paper towel or cheesecloth and secure it with a rubber band. Do not seal the jar with an airtight lid.
- Rest – Leave at room temperature, around 70–75°F (21–24°C), for 12–24 hours, or until the cream has thickened and developed a lightly tangy flavor.
- Chill – Stir well, cover the jar, and refrigerate for at least 3 hours before using. It will thicken further as it chills.
Notes
- Use heavy or whipping cream for the best consistency.
- Lower-fat cream will not thicken as well.
- Fresh lemon juice or white vinegar can be used. The flavor will be slightly different, but both work.
- A warmer room will help the mixture thicken faster; a cooler kitchen may require closer to 24 hours.
- The sour cream will continue to firm up as it chills, so don’t judge the final consistency while it’s still at room temperature.
- Always use a clean jar and clean utensils when working with dairy.
- Store homemade sour cream covered in the refrigerator and use within about 1 week.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Warm-ish room helps. If your kitchen is cool, it will take longer.
- Use non–ultra-pasteurized cream when possible. Ultra-pasteurized can thicken more slowly.
- Don’t seal the jar while it cultures. Loosely covered is the trick.
- Want it thicker? Let it culture longer, then chill overnight.
- Keep it clean. Clean jar + clean spoon every time (dairy doesn’t forgive chaos).
recipes with sour cream
- Sour Cream Coffee Cake Recipe
- Moist and Tender Vanilla Sour Cream Cupcakes
- One Bowl Sour Cream Strawberry Cake
- How to Make Sour Cream At Home (2 Ingredients)
- No Churn Vanilla Ice Cream Recipe
- Homemade Cheesecake Recipe
Troubleshooting Homemade Sour Cream
| Problem | Possible Cause | Solution |
|---|---|---|
| Not thickening | Room temperature is too low or cream is ultra-pasteurized | Move the jar to a warmer spot (around 70°F / 21°C). Use heavy cream that is not ultra-pasteurized when possible. |
| Unpleasant smell | Contamination or expired cream | Always use clean, sanitized jars and utensils. Discard and start again with fresh cream if it smells off. |
| Too thin | Not cultured long enough | Let the sour cream ferment longer, checking every few hours until it reaches the desired thickness. |
| Not tangy enough | Fermentation time too short | Allow it to sit longer at room temperature to develop more tang and flavor. |
more DIY basic recipes
- How to Make Yogurt or Greek Yogurt
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- Homemade Condensed Milk (2 Ways)
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Frequently asked questions
Store it in a clean, airtight container in the refrigerator and use it within about one week. Discard it if you notice mold, discoloration, or an unpleasant smell.
Combine heavy cream with lemon juice or white vinegar, cover loosely, and leave it at room temperature for 12–24 hours until thickened. Stir well, then refrigerate for at least 3 hours before using.
It usually takes 12–24 hours at room temperature. A warmer kitchen may thicken it faster, while a cooler room can take longer. It will also become thicker after chilling in the refrigerator.
Yes. White vinegar can be used instead of lemon juice. Both provide the acidity needed for this homemade method, although lemon juice gives it a slightly fresher flavor.
The room may be too cool, or the cream may need more time. Use heavy or whipping cream and leave it at room temperature for up to 24 hours. Remember that it will thicken further once refrigerated.
Yes. Greek yogurt can be used as a cultured starter by adding 1–2 tablespoons of plain Greek yogurt with live cultures to one cup of heavy cream. This is an alternative to the lemon juice or vinegar method used in this recipe.
Yes—especially for cakes, coffee cakes, muffins, and cheesecakes. It behaves like store-bought.
To make dairy-free or vegan sour cream use thickened coconut cream. Place the can of coconut cream in the fridge for a few hours. Once chilled scoop the top most thick cream. Add a tablespoon of lemon juice and leave for 10 minutes. This is then ready to use in any recipe that calls for SC.
Not for true sour cream. Milk is too low in fat and can turn thin or split. Use heavy cream for the right texture.
Yogurt or buttermilk usually gives the thickest, most “authentic” cultured texture.
It’s more like a quick homemade sour cream substitute—still creamy and tangy, and it works beautifully in baking.
more DIY recipes
- Homemade Caramel Sauce or Creamy Caramel Filling
- Homemade Butterscotch Sauce
- Homemade Whipped Cream – 4 Methods
- or How to Make Stabilized Whipped Cream (5 Methods)
- How to make Buttermilk for Baking
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I tried to drain the sour cream last week and for 2 whole days only a few drops of whey was dropped into the bowl under cheesecloth. Totally not thickening. Did I do anything wrong?
Not sure what you are trying to do C but check the percentage of fat in your cream. High fat will have less whey but it will also thicken quicker.
I haven’t yet made this, but after looking at a number of other sites, your information was the most complete, offered the most options and answered my main question which was how to thicken it if I wanted to. Nice work Veena
Thank you, Tara
I’ve made sour cream with both lemon juice and vinegar. However, I’m curious if I could make it using some other ‘starter ‘ sour cream… like a person would do yogurt or sour dough?
Yes, you should be able to make it with bio culture yogurt just as we make yogurt with milk and cream instead of all milk. But, that would be more like making Greek yogurt.
What can one do when the store shelves are out of sour cream? Make it yourself.
I used the lemon juice version and it is fantastic. I also used the 100 degree oven method to finish the culture. When using the oven for other food, I place the container on the stovetop, which stays warm. When I’m using the stove and oven, I set the container next to the coffee maker, which in my house is on during all waking hours LOL…….I use these methods for rising bread and feeding sourdough starter, so it wasn’t too scary.
Obviously, this home made sour cream is superior in flavor to even the best store brands. But the extra bonus is when the sour cream is freshly cultured, it is easier to decant into condiment squeeze bottles. The sour cream thickens a bit everyday, and the squeeze bottles make it easier to control portions.
I don’t know. If I can get into the habit of making it each week, I may dump the store brands.
Thank You very much for this tutorial.
Thank you for the lovely feedback Carol.
Mam in India it’s very difficult to get dairy whipping cream. Can I make this with fresh cream which is 20-25% fat content? Please reply mam.
You can Suchismita, but it won’t’ be as thick as the one you see in my pictures. But, it should work with any dairy whipping cream.
I have used Amul heavy cream.It is quite thick and creamy to begin with.Sour cream using it should be of same thickness as shown in the demo.I plan to make one soon for use with baked potato skins I am going to make.