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Sour cream breaks down and separates when frozen, & thawed. You can stir it back together, but it won't have the texture you expect. It might be fine for cooking or baking, but I wouldn't put a dollap on my potato. It gets a texture that is reminiscent of cottage cheese. If I was going to bake with it after it was frozen- I would blend it, in the blender, to make it smoother first.
A good rule of thumb is don't freeze anything white (except for ice cream). ~L