What’s the purpose of sour cream in baking?

I have tried it in a recipe for chocolate cupcakes. I just added the sour cream as it was included in the recipe. There’s no taste of sour cream after baking. So what’s the purpose?

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whats sour cream?

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4 comments a "What’s the purpose of sour cream in baking?"

moistness as well as flavor

sometimes in makes it more moist. you use mayonnaise often too

My mother used to make a sour cream chocolate cake,its texture was more dense and moist than a reg homemade cake.
I cannot detect a flavor difference either, but some people say its there.
I use sour cream in a muffin recipe i make prefering the moist chewy texture to the dry airy texture of some baked goods recipes.
peace>

The going sour of any dairy product is in fact the decomposing of the product.
Sour cream, butter milk, yogurt and so on are all partially decomposed diary products.
Having said that, one must also look at the difference in liquid quality of milk as opposed to sour cream.
The sour cream is more dense and less runny.
That means that one gets the quality of milk, without the amount of vaporisation that usually occurs when using fresh milk.
The cake will therefore be moist and dense as opposed to the dry light product fresh milk would have given.

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