The Untold Truth Of Daisy's Sour Cream

Few things are better than a dollop of sour cream on a fluffy baked potato. The cold cream melts into the hot spud, adding subtle notes of tanginess and sweet, fresh milk.

And thanks to Daisy Brand, we've been experiencing this culinary joy for over 100 years. Family-owned and operated since 1917, Daisy Brand first delivered their fresh sour cream via horse and buggy. Five generations later, we can still count on them for quality dairy products, made simply pure, with no additives or preservatives.

Early versions of sour cream were crafted by letting fresh milk sit at room temperature until the cream rose to the top and naturally occurring bacteria soured it. These days, cultured sour cream is made by adding lactic acid bacteria to pasteurized light cream or milk and incubating it until the desired flavor and thickness is reached — the lactic acid thickens the cream and adds the characteristic sour flavor (via California Dairy Press Room).

Sour cream is prominent in central and eastern Europe, where it's traditionally added to soups and stews, like goulash and borscht (via Just Fun Facts). Immigrants brought the tangy cream to America, where we prefer it in our dips and salad dressings, as a garnish for baked potatoes and Mexican dishes, and for its versatility in baking (via Bon Appetit).

Is sour cream healthy?

One serving of Daisy's sour cream, or two tablespoons, has 60 calories, 5 grams of fat, 1 gram of carbohydrates, 1 gram of protein, and 15 milligrams of sodium (via Daisy Brand). Since sour cream is predominantly used as a garnish, these numbers don't ramp up like other dairy products, such as yogurt and milk, making it a great low-carb addition to a variety of dishes (via Healthline).

And there's no shortage of vitamins and minerals in the thick, tangy cream. Sour cream contains phosphorus, essential for maintaining strong bones and teeth and for promoting heart health; calcium, which supports heart function; and vitamin B12, which maintains red blood cell integrity and supports the nervous system (via Health Benefits Times).

Think beyond sour cream as a garnish for potatoes, chili, soups, stews, and nachos and consider adding it to your savory sauces (at the end so it doesn't curdle) and fluffy cupcake and cake frostings. Sour cream can also be added to tenderize and soften baked goods, and adding a tablespoon or two to biscuit, pancake, cake, scone, and muffin recipes can catapult flavor and texture (via The Spruce Eats).