But no matter how consistently well-boxed mixes turn out, there are still ways we can elevate the cakes that we make with them. Some bakers might add an extra egg. Others might want to swap vegetable oil for melted butter. Some will add ingredients that might give the cake a homemade taste, like chocolate chips, nuts, or shredded coconut. Bakers may also upgrade the liquid added to the mix — going from water to sour cream to create memorable, moist, tender cakes.
Sour cream is — as its name suggests, a cream that has been soured by adding lactic acid bacteria, which is a known probiotic, and then leaving the mix to settle. Most of us know sour cream as a key ingredient for party dips and salad dressings and a trusted sidekick for savory dishes, including baked potatoes and nachos. Sour cream even plays a leading role in the cream sauce for beef stroganoff.
But thanks to its high milk fat content at 18% and the lactic acid used to make it tangy, sour cream elevates cake by adding both texture and flavor. As Tracy Wilk of the Institute of Culinary Education tells Martha Stewart, not only does its sour taste add a tang, but the fat in the rich cream "shortens gluten strands, leading to the most tender baked goods."
The best way to use sour cream with a boxed mix is to add up to a cup or essentially the same amount of liquid you were originally meant to add, per the manufacturer's instructions. Just don't forget why you're adding sour cream and forgo the whole-fat version for reduced-fat or non-fat versions, and your tastebuds will thank you.
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