Can you freeze sour cream?

What freezing does to sour cream

Freezing causes the water and fat in sour cream to separate, resulting in a broken, curdled consistency that will not blend back together even after stirring. Because the texture is permanently altered and the product becomes unappealing for cold uses, the honest verdict is to avoid freezing it entirely.

What to do instead

Since freezing ruins the texture, do not freeze sour cream. Instead, use it fresh or freeze it only if you plan to cook it immediately after thawing, but even then, the texture will be compromised. For best results, keep it refrigerated and use within the expiration date.

Depends on the form

• full-fat vs low-fat (both separate, though low-fat may separate more quickly)
• opened vs sealed (opened jars are more prone to spoilage before freezing)
• sour cream vs crème fraîche (crème fraîche freezes better due to higher fat content)