A dollop of this cream usually adds extra richness and dimension to Mexican dishes. Lactic acid is the primary ingredient that gives sour cream its zing. Traditional sour cream contains 15 to 20 percent butterfat. The fermenting process allows the cream to thicken and “mature” in flavor. Also, look for non-fat and light sour cream varieties. Sour cream can be used as a thickening agent for different sauces while some cake recipes also call for this food item. Remember that crème fraiche and Crema Mexicana are similar ingredients to sour cream.
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