Welcome to the Cake Decorators Q&A

Good morning
I am having alot of trouble finding sour creme here in Spain (live in the sticks) I have found Creme fraiche but internet says not the same as sour creme, in Liddle have found Sauermilcherzeugneu wärmebehandlet 24% which due to the % of fat I am wondering if this is not sour creme rather then sour milk, on the internet no % of milk was written. I have tried to make sour creme my self (adding vinigar to milk waiting and then adding to 36% creme and leaving outside 24 hours) it didn’t work. I am toying with buy cultured starter. thank you dorraine

My apologies now looked on German Wikipedia and seen that Schmand = sour creme was mislead by the Sourermilcherzeugnis…

1/4 cup buttermilk to 1 cup thickened cream.leave 24hrs or 1tbsp of vinegar and 1tbsp lemonjuice to 1 cup thick cream whip in 1 tsp at a time

Thank you I’ll give it another go..

My chocolate cake recipe asks for sour cream but I’ve used both creme fraiche and natural yoghurt when I’ve not had sour cream and it didn’t really taste any different!