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nomtastic's avatar

Can i switch out ricotta for sour cream in a coffee cake?

Asked by nomtastic (926 points ) June 9th, 2010

it’s raining out. i don’t want to go buy sour cream. but i do have a thing of ricotta in the fridge—can i use it in my blueberry coffee cake recipe?

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11 Answers

WestRiverrat's avatar

It might work. You may have to adjust the liquids to keep the consistency the same.

If this was just for me and the family and not for someone else, I would try it. Worst case you learn something. Best case you have a great new addition to your recipe book.

SmashTheState's avatar

Instead of ricotta, try apple sauce. It has the same consistency as sour cream in recipes, and is often used in low-fat recipes as a replacement. If you don’t have applesauce, you can make some yourself easily from apples: peel them and microwave them until they’re soft. Then mash them and add a bit of water and cinammon (and brown sugar to taste).

hannahsugs's avatar

Do you have plain yogurt? I’d try that instead. If you set it in a coffee filter for a few minutes some of the whey will drain out and it will approximate the texture (and moisture content) of sour cream more closely. Or use it as-is, it’ll probably be fine.

YARNLADY's avatar

Yes, but the taste will be different, as will the consistency.

lillycoyote's avatar

Yes, as @WestRiverrat says: give it a shot. “Worst case you learn something. Best case you have a great new addition to your recipe book.” I might puree it first, in a blender or food processor to smooth it out a little and give it a consistency closer to that of sour cream. Maybe mix in a little half and half or cream if you have it.

perspicacious's avatar

Ricotta and cottage cheese are sometimes substituted for each other. But, sour cream—that’s a whole different taste. I wouldn’t do it myself. Can you? Sure.

hannahsugs's avatar

@nomtastic: What’d you end up doing? How’d it turn out? Let us know so we can learn from your successes (or mistakes) :)

nomtastic's avatar

i ended up using the ricotta in a spinach fritatta, the rhubarb and strawberries in a crumble, and the blueberries are still languishing in the fridge. i’ll let you know when i get around to it.

GeorgeGee's avatar

Ricotta makes a wonderful cake but it won’t be the same recipe. I would suggest that you look up some recipes for ricotta cake such as this one
http://www.cooks.com/rec/view/0,196,130190-244194,00.html
and see which comes closes to the ingredients you actually have.

lilikoi's avatar

I think it would work fine.

nomtastic's avatar

oh, and i made (roughly) a coffeecake recipe with the ricotta, and added a little olive oil for more fat. fresh blueberries, too. delish.

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