So, what's the difference between sour cream and cream cheese, anyway? Sour cream is made from cream that's been fermented with lactic acid bacteria, which gives it a tangy flavor and a smooth texture. Cream cheese, on the other hand, is made from cream and milk that's been pasteurized and then mixed with cheese cultures, resulting in a rich and creamy spread.
When you substitute sour cream with cream cheese, you're essentially trading one type of acidity for another. Sour cream has a pH level of around 4.5, while cream cheese has a pH level of around 5.5. This means that cream cheese is less acidic than sour cream, which can affect the overall flavor and texture of your baked goods.
Now, you might be wondering, what about the fat content? Sour cream typically has a fat content of around 20%, while cream cheese has a fat content of around 30%. This means that cream cheese is richer and more indulgent than sour cream, which can be a good thing or a bad thing, depending on your recipe.
Sour Cream Substitute Using All Purpose Cream at Xavier Guerard blog
