What Is Soured Cream? Uses, Substitutes and Carbs
What is soured cream? Soured cream is cream that has been thickened and soured with lactic acid bacteria, which turn some of its milk sugar into lactic acid and give it a tangy taste. BBC Food describes it as single cream soured with an added culture. Sour cream and soured cream are the same thing: "soured" is simply the usual British name. It's spooned onto chilli, nachos and baked potatoes, stirred into dips and used in cheesecakes.
At a glance
- Made fromcream plus a lactic acid culture
- Also calledsour cream (same product)
- 16.9g to 19.9gfat per 100ml on three UK pots
- 2.7g to 3.8gcarbs per 100ml or 100g on the same pots
On this page
It sits in a small pot next to the double cream, and it turns up on top of chilli, nachos and jacket potatoes. So what is soured cream, and is it any different from the sour cream in American recipes? This guide explains what soured cream is, how it's made, how it tastes, how it compares with crème fraîche, how to cook with it without it splitting, what to use if you run out, how long it keeps and how many carbs it has.
What is soured cream?
Wikipedia describes sour cream, "sometimes known as soured cream in British English", as a dairy product made by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture sours and thickens the cream, and the name comes from that souring, which is the bacteria producing lactic acid.
BBC Food puts it more simply for UK cooks: soured cream is a single cream that's been soured using an added culture, similar to the one used in yoghurt. Longley Farm, a Yorkshire dairy, describes its own soured cream in almost exactly the same words.
Sour cream vs soured cream
There's no difference. In the UK, cream names follow a code of practice drawn up by Dairy UK and the Provision Trade Federation in 2018, and it treats the two names as one product: "'Sour cream' or 'soured cream' means cream which has been fermented with harmless microorganisms or through acidification." So the soured cream in a British supermarket and the sour cream in an American recipe are the same kind of product, although US rules on fat and added thickeners are different, as explained below.
The Dairy UK code gives minimum milk fat levels for creams such as single (18%) and double (48%), but it doesn't set one for soured cream. It does say that no product it describes may have a fat content below 10%.
How soured cream is made
Wikipedia explains that sour cream was traditionally made by letting cream skimmed off the top of milk ferment at a moderate temperature. The bacteria thickened the cream and made it more acidic, which was a natural way of preserving it. Today it's usually made by souring pasteurised cream with an acid-producing bacterial culture. Wikipedia describes the commercial process in these steps:
- Standardise the fat. The cream is adjusted to the fat level the maker wants.
- Homogenise and pasteurise. The fat globules are broken down so they stay evenly spread, and the cream is heat-treated to kill harmful bacteria.
- Add the culture. Once cooled to about 20°C, the cream is inoculated with a starter culture of lactic acid bacteria.
- Ferment. The bacteria turn lactose, the natural sugar in milk, into lactic acid. Over about 18 hours the pH falls from about 6.5 to 4.6, and the milk proteins set into a thick, spoonable gel.
- Cool and pot. The soured cream is cooled again and packed.
Wikipedia notes that, in the US, sour cream must have at least 18% milk fat before any bulking agents are added, and can contain thickeners such as modified starch, guar gum or carrageenan. UK pots can be much simpler. Waitrose lists its soured cream's ingredients as just "Soured cream (milk)", and Longley Farm lists "MILK (Contains Live Cultures)" and says it has no added stabiliser. Always check the label of the pot you buy.
What soured cream tastes like
BBC Good Food describes soured cream as having a tangy taste and a thick texture. That sharpness comes from the lactic acid made during fermentation, and Wikipedia adds that the different bacteria used also shape the aroma and flavour, including the buttery-smelling compound diacetyl.
It's noticeably sharper than double cream and thinner than full-fat crème fraîche. The sourness is mild enough to be spooned on as it is, which is why it's so often served alongside spicy food: Longley Farm suggests it as a contrast to chilli or in fajitas.
Soured cream vs crème fraîche
Crème fraîche is a type of soured cream too, but it's richer. The Dairy UK code describes crème fraîche as "Sour cream with a milk fat content of not less than 25% (w/w)", and BBC Food calls it the French version of soured cream, "twice as rich and twice as thick". BBC Good Food says crème fraîche has a milder taste than soured cream.
| Soured cream | Crème fraîche | |
|---|---|---|
| UK fat rule | None set (10% minimum for all code creams) | At least 25% milk fat |
| Fat per 100g/ml | 16.9g to 19.9g (three UK pots) | 40.0g (CoFID, full fat) |
| Taste | Tangy | Milder |
| Heat | Splits if boiled | BBC Good Food says it doesn't curdle when cooked |
Based on the Dairy UK cream code (2018), CoFID 2021 code 12-335, BBC Good Food's cream glossary and the Longley Farm, Waitrose and Morrisons labels (Waitrose and Morrisons give fat per 100ml). Checked 11 November 2026.
In practice, the two can often stand in for each other in cold dishes. For hot sauces, crème fraîche is the safer choice. Our guide is double cream keto friendly? compares crème fraîche, half-fat crème fraîche and the other UK creams in more detail.
Soured cream vs Greek-style yoghurt
Both are tangy, cultured dairy foods, but yoghurt starts from milk rather than cream. CoFID lists plain Greek-style yoghurt made with whole milk at 10.2g of fat and 4.8g of carbohydrate per 100g, compared with 16.9g to 19.9g of fat and 2.7g to 3.8g of carbohydrate per 100g or 100ml in the three soured creams in the carbs table below.
How to use soured cream
Wikipedia says soured cream is commonly used as a condiment, mixed into dips, added to soups and sauces to make them creamy, and used in baking for extra moisture. These are the most common ways to use it.
| Use | Examples |
|---|---|
| Topping | Chilli, nachos, tacos, burritos, fajitas, jacket potatoes |
| Dips | Soured cream and chive, mixed with herbs |
| Soups and stews | Stirred into goulash or stroganoff at the end |
| Baking | Cheesecakes, chocolate brownies, sponges |
Based on Wikipedia (Sour cream), BBC Food's soured cream page and recipes, BBC Good Food's cream glossary and the Morrisons label. Checked 11 November 2026.
BBC Food says soured cream is "delicious spooned over baked potatoes" and is also used to enrich and add an edge to soups and stews such as goulash. In baking, it says soured cream adds a desirable sourness to cheesecakes and chocolate brownies. Wikipedia notes it's a common ingredient in Eastern European cooking and a usual topping in Tex-Mex dishes such as nachos, tacos and burritos.
Chilli is the classic pairing in the UK. Our keto chilli con carne recipe is served with soured cream, grated Cheddar, coriander and lime.
Cooking with soured cream without it splitting
BBC Good Food says soured cream can be used in soups and sauces, "but it cannot be boiled or it will split". Its cream glossary explains that the higher the fat content, the less likely a cream is to split or curdle when it meets hot ingredients. So the usual approach is to take the pan off the heat and stir the soured cream in at the end, or to use crème fraîche in a sauce that needs to bubble.
Soured cream substitutes
BBC Good Food says you can generally use yoghurt, crème fraîche or fromage frais instead of soured cream, or use thick cream with a squeeze of lemon juice. Here's how those swaps compare.
| Swap | Good for | Carbs per 100g |
|---|---|---|
| Crème fraîche | Toppings, dips and hot sauces | 2.4g |
| Double cream + lemon juice | Toppings and dips | 1.7g (cream only) |
| Greek-style yoghurt | Dips, dressings and toppings | 4.8g |
| Fromage frais | Dips and cold dishes | 4.6g (virtually fat free) |
Swaps from BBC Good Food's common ingredient substitutions guide. Carbs from CoFID 2021 codes 12-335 (Creme fraiche, full fat), 12-334 (Cream, fresh, double), 12-555 (Yogurt, Greek style, plain) and 12-528 (Fromage frais, virtually fat free, natural). Checked 11 November 2026.
Soured cream can stand in for other things too. BBC Good Food lists soured cream thinned with milk or water as one of its buttermilk substitutes, and our guide to what buttermilk is covers the other swaps.
Buying and storing soured cream
In UK supermarkets, soured cream usually comes in 150ml and 300ml pots in the chilled aisle, next to the fresh cream. You'll also find soured cream dips, such as soured cream and chive, and squeezy soured cream toppings, which have other ingredients added, so check the label if you want plain soured cream. Waitrose and Morrisons both label their own soured cream as suitable for vegetarians.
For storage, follow the label. Both the Waitrose and Morrisons pots say to keep them refrigerated, to eat the soured cream within 3 days of opening and not to go past the use-by date. The Morrisons pot also says it isn't suitable for home freezing.
The UK government's food labelling guidance says use-by dates tell you when food is no longer safe to eat, and that eating food after its use-by date could make you ill. If a label says to refrigerate food after opening, it says you should keep it in a fridge at 5°C or below.
Carbs in soured cream
CoFID, the UK's official food composition dataset, lists crème fraîche and soured-cream-based dips but not plain soured cream (we searched every sheet of the 2021 dataset). So the figures below for soured cream come from three UK labels, with CoFID figures for the other creams and yoghurt for comparison.
| Per 100g or ml | Carbs | Sugars | Fat |
|---|---|---|---|
| Soured cream, Longley Farm | 2.7g | 2.7g | 18g |
| Soured cream, Waitrose | 3.3g | 2.7g | 16.9g |
| Soured cream, Morrisons | 3.8g | 3.8g | 19.9g |
| Crème fraîche, full fat | 2.4g | 2.1g | 40.0g |
| Crème fraîche, half fat | 4.4g | 3.0g | 15.0g |
| Single cream | 2.2g | 2.2g | 19.1g |
| Double cream | 1.7g | 1.7g | 53.7g |
| Greek-style yoghurt | 4.8g | 4.5g | 10.2g |
Soured cream: Longley Farm product page (per 100g), Waitrose Essential Soured Cream and Morrisons British Soured Cream labels (per 100ml). Others: CoFID 2021 codes 12-335, 12-336, 12-332, 12-334 and 12-555 (per 100g). UK carbohydrate figures don't include fibre. Checked 11 November 2026.
A spoonful is a small amount. Waitrose gives 1.0g of carbohydrate in a 30ml serving, and Morrisons gives 1.1g in 2 tablespoons.
Is soured cream keto?
Plain soured cream fits easily into a keto way of eating in normal spoonful amounts. The three UK pots above have 2.7g to 3.8g of carbohydrate per 100g or 100ml, most of it the milk sugar left after fermentation. Flavoured dips and squeezy toppings can have other ingredients added, so read their labels before you buy.
Soured cream with our products
These products pair naturally with soured cream. Product details are as shown on each product page.
- For chilli, fajitas and burritos. Low Carb Keto Wraps come in packs of 4 wraps of 40g, each about 20 to 22cm across, with 4.4g of carbohydrate per wrap. The product page suggests using them for wraps, burritos, fajitas and quesadillas.
- For cheesecake toppings. Powdered Erythritol & Stevia Blend is a fine powder of erythritol and stevia in a 1kg pouch. Its product page lists cheesecakes among its uses and says to use it 1:1 in place of icing sugar, so you can stir it into soured cream for a sweet topping.
- For a chocolate bake. BBC Food says soured cream adds a desirable sourness to chocolate brownies. Our Keto Chocolate Cake Mix is sweetened with erythritol and stevia and makes 12 slices or 12 cupcakes, and a spoonful of sweetened soured cream on the side is an easy way to serve it.
Product details are as shown on each product page. Free delivery on orders over £30.
Planning ahead for Christmas? Our last order date for Christmas delivery is 18 December 2026.
Soured cream, crème fraîche, cream and yoghurt all contain milk. The Low Carb Keto Wraps product page says they contain gluten from wheat flour and may contain traces of soy and mustard, so they aren't suitable for coeliacs or anyone with a gluten intolerance. Our Powdered Erythritol & Stevia Blend and Keto Chocolate Cake Mix contain erythritol, a polyol, and excessive consumption of polyols may produce laxative effects. Always check the pack for full allergen information.
Key takeaways
- Soured cream is cultured cream. Lactic acid bacteria thicken it and give it its tang.
- Sour cream and soured cream are the same. The UK cream code uses both names for one product.
- Crème fraîche is richer. It must have at least 25% milk fat and copes better with heat.
- Don't boil it. Stir soured cream in off the heat so it doesn't split.
- A spoonful has about 1g of carbs. That's according to the Waitrose and Morrisons labels.
Frequently asked questions
Is sour cream the same as soured cream?
Yes. Soured cream is simply the usual British name for sour cream. The UK cream code from Dairy UK and the Provision Trade Federation uses both names for the same product: cream fermented with harmless microorganisms or through acidification. US sour cream must meet different rules on fat and thickeners, so check the label.
What can I use instead of soured cream?
BBC Good Food says you can generally use yoghurt, crème fraîche or fromage frais instead of soured cream, or thick cream with a squeeze of lemon juice. Crème fraîche is the best swap for hot sauces because it copes better with heat. Greek-style yoghurt works well in dips, dressings and toppings.
Is soured cream the same as crème fraîche?
Not quite. Crème fraîche is a type of soured cream, but the UK cream code says it must have at least 25% milk fat. CoFID lists full-fat crème fraîche at 40.0g of fat per 100g, while three UK soured cream pots list 16.9g to 19.9g. BBC Good Food says crème fraîche tastes milder.
Can you cook with soured cream?
Yes, but don't let it boil. BBC Good Food says soured cream can be used in soups and sauces but will split if it's boiled. Take the pan off the heat and stir it in at the end, or use full-fat crème fraîche, which BBC Good Food says doesn't curdle when cooked.
How long does soured cream last once opened?
Follow the label on your pot. Waitrose and Morrisons both say to keep their soured cream in the fridge, eat it within 3 days of opening and never go past the use-by date. The UK government's labelling guidance says eating food after its use-by date could make you ill.
Sources
- Dairy UK and Provision Trade Federation. Code of Practice on Compositional Standards for Cream Designations in the UK (December 2018): definitions of sour or soured cream and crème fraîche, Cream Schedule and 10% minimum fat. Checked 11 November 2026.
- Wikipedia. Sour cream (definition, traditional and commercial production, US rules, uses). Checked 11 November 2026.
- BBC Food. Soured cream and Crème fraîche (what they are and how they're used). Checked 11 November 2026.
- BBC Good Food. Cream glossary, Common ingredient substitutions and Best buttermilk substitutes (taste, heating and swaps). Checked 11 November 2026.
- Longley Farm. Soured Cream (description, ingredients and nutrition per 100g). Checked 11 November 2026.
- Waitrose. Essential Soured Cream 300ml and Morrisons. Morrisons British Soured Cream 300ml (ingredients, nutrition per 100ml, storage). Checked 11 November 2026.
- GOV.UK. Understanding food labelling: Best before and use-by dates. Checked 11 November 2026.
- Public Health England / Office for Health Improvement and Disparities. Composition of foods integrated dataset (CoFID) 2021 (codes 12-332, 12-334, 12-335, 12-336, 12-528 and 12-555; all sheets searched for soured cream). Checked 11 November 2026.
- Groovy Keto product pages: Low Carb Keto Wraps, Powdered Erythritol & Stevia Blend and Keto Chocolate Cake Mix (sizes, suggested uses and label lines as shown). Checked 11 November 2026.
