I substituted cream cheese for sour cream and guess what???? (ingredients, cake recipe)
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I got half way into making this banana nut bread only to realize I didn't have any sour cream so I decided to use 4 ounces of sour cream plus a tablespoon or two of half and half to moisten it a bit. The bread was delicious but very dense and moist. my family told me not to change my recipe and to please make it again really soon.
So this is my question. In baking are the two ingredients pretty much interchangeable? Now I know I wouldn't want cream cheese on any mexican dishes but for baking it seems to be OK. Your thoughts?
Sometimes an acidic ingredient, like sour cream, is required for a bread/cake recipe to rise. The common substitutes for sour cream are buttermilk or yogurt.
You could try a bit of vinegar or lemon juice with the cream cheese and milk to see if the bread becomes less dense. If the cream cheese and milk turns into a grainy mess after adding the vinegar/lemon juice - then that didn't work.
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