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Homemade Sour Cream Calories
Cultured full-fat dairy product
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 tablespoon (medium) of Homemade Sour Cream (30 g) has 58 calories. That works out to 193 calories per 100 g. It contains 1.4 g of carbs, 0.6 g of protein, 5.8 g of fat and 0 g of fiber. Its 54.6 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Homemade Sour Cream Nutrition Facts
Selected: 2 tablespoon (medium) · 30 g
58
KCAL / 30G
Carbs
1.4g
· 1% DV
Protein
0.6g
· 1% DV
Fat
5.8g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 4% · Fat 87%
Homemade Sour Cream nutrition facts table · 2 tablespoon (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 58 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 3.63 g | 18% |
| Trans fat | 0.19 g | |
| Sodium | 17 mg | 1% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 0.6 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 2 Tablespoons of Homemade Sour Cream?
| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 58 kcal |
| 1 teaspoon (small) | 5 g | 10 kcal |
| 1 tablespoon (small) | 15 g | 29 kcal |
| 3 tablespoon (large) | 45 g | 87 kcal |
| 0.25 cup (quarter) | 60 g | 116 kcal |
| 100 g | 100 g | 193 kcal |
| ½ cup (half) | 120 g | 232 kcal |
| 1 cup (whole) | 240 g | 463 kcal |
Calculated from 193 calories per 100 g.
Frequently Asked Questions About Homemade Sour Cream
How do you make Homemade Sour Cream?
Homemade Sour Cream is made by culturing pasteurized cream with a live sour cream starter or cultured buttermilk. Cover it in a clean jar while it ferments, then refrigerate it once it has thickened and tastes pleasantly tangy. It needs little processing beyond culturing.
What kind of cream works best for Homemade Sour Cream?
Pasteurized heavy cream works best for Homemade Sour Cream because its fat content gives the finished product a rich, spoonable texture. Avoid sweetened or flavored cream. UHT cream can work, but its results vary with the product and starter.
Can you use yogurt to make Homemade Sour Cream?
Yes, plain yogurt with live cultures can start Homemade Sour Cream. The result may be thinner and taste more like cultured cream than commercial sour cream. Use a fresh, unsweetened yogurt and a clean container for fermentation.
Why is my Homemade Sour Cream runny?
Homemade Sour Cream can stay runny if it has not fermented long enough or the starter culture is inactive. Give it more time in a suitable warm place. A little separated liquid is normal; discard it if you notice mold, an unusual odor, or discoloration.
How long does Homemade Sour Cream last in the fridge?
Keep Homemade Sour Cream covered in the refrigerator and use it within about a week. Always scoop it with a clean utensil. Discard the batch if you see mold, notice an off smell, or find an unexpected change in color or texture.
Can you freeze Homemade Sour Cream?
Yes, Homemade Sour Cream can be frozen, but thawing often makes it grainy or separated. Freeze it airtight in a small portion, thaw it in the refrigerator, and whisk it before use. The changed texture is less noticeable in cooked dishes.
Can Homemade Sour Cream curdle in hot food?
Yes, Homemade Sour Cream may curdle when boiled or added straight to a very hot dish. Let the food cool slightly, stir in the sour cream off the heat, and warm gently without bringing it back to a boil.
What is the difference between Homemade Sour Cream and crème fraîche?
Homemade Sour Cream is usually tangier and less rich than crème fraîche, while crème fraîche has a higher-fat, milder profile and handles heat better. Both are cultured cream, but their starter cultures and traditional methods differ.
Can Homemade Sour Cream replace buttermilk in baking?
Yes, Homemade Sour Cream can replace buttermilk in many baked goods if you thin it with milk or water first. The mixture should pour like buttermilk; using it undiluted can make batter too thick and alter the crumb.
How can you tell if Homemade Sour Cream has gone bad?
Homemade Sour Cream has gone bad if it develops mold, an unpleasant or yeasty smell, or an unusual color. A small amount of clear liquid on top can simply be whey, but discard the batch if its appearance or smell is suspect.
Homemade Sour Cream Vitamins & Minerals
Vitamins
Vitamin A
54.6µg · 6% DV
B12
0.09µg · 4% DV
Biotin
0.93µg · 3% DV
B2
0.04mg · 3% DV
Minerals
Phosphorus
27mg · 4% DV
Calcium
33mg · 3% DV
Iodine
4.8µg · 3% DV
Selenium
1.11µg · 2% DV
Potassium ⭐
42mg · 1% DV
Sodium
17mg · 1% DV
Homemade Sour Cream Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade Sour Cream
To burn the 58 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Homemade Sour Cream?
Homemade Sour Cream is cream cultured until it thickens and develops a pleasantly tangy flavour. It is familiar in Central and Eastern European cooking and widely used in North America, where it is often spooned over baked potatoes or served alongside hearty dishes. Its smooth, spoonable texture also makes it easy to stir into dips, sauces and soups.
It is rich and creamy, with much more fat than protein; a 100 g portion contains 19.4 g of fat. Use a little to add tang and richness without making a dish overly heavy, or mix it with plain yogurt for a lighter dip or topping.
How Nutritious Is Homemade Sour Cream?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Homemade Sour Cream Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Homemade Sour Cream Contain Allergens?
Contains these allergens:
Which Diets Is Homemade Sour Cream Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Homemade Sour Cream Fat Profile
SATURATED
3.63g
MONOUNSATURATED
1.64g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.