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Hi
Just starting to make a chocolate cake, and notice that my soured cream is a week out of date, although it smells fine, could I still use it, without any ill effect, also, I do have buttermilk, would that do instead?
Many thanks x

Well I would use it (assuming its not for a customer!) as its going to be baked anyway! If I don’t have soured cream then I replace it with natural or greek yoghurt. Just make sure its something that’s the same consistency as soured cream as one of the main reasons a chocolate cake sinks in the middle is the batter is not thick enough. Hope that helps!

Thanks for your quick reply, it’s a cake for family x

I would taste it first and if it tastes fine then in it goes – for family! Enjoy 🙂

This is interesting too http://www.huffingtonpost.com/2013/01/18/expiration-date-foods_n_2497920.html
I always use it as long as it smells right, and I also interchange buttermilk and soured cream even though soured cream has much higher fat content.

Thank you for the link miwl, very interesting, mostly common sense too, must say though, most of my eggs are kept out of the fridge except for the ones I don’t have room in the bowl for, having said that, they don’t hang around for long, as being a home baker, don’t buy more than a tray at a time.