Philacatessen | Brown Sugar Sour Cream

a bowl of sour cream and a bowl of brown sugar alongside halved strawberries
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I recently had this deceptively simple sauce at a brunch. My sister hosted the extended family, and her bountiful buffet contained a French toast casserole with a variety of topping selections.

She had fresh berries, whipped cream, lemon curd, Nutella, assorted jams and, oh my goodness, this brown sugar sour cream that knocked my socks off.

I kept coming back for more and asked her where that sauce had been all my life. She said she’d been making it for years, using it as a topping for the aforementioned casserole, as well as pancakes, fresh fruit, icing on a cake, drizzled on ice cream and slathered on a pie or cobbler — really just about anything short of a taco.

It’s a classic pantry recipe using ingredients which generally are in one’s fridge, and it can be gussied up as desired with vanilla or almond flavoring, bourbon or liqueur, but it stands on its own just fine.

Brown Sugar Sour Cream

Makes about 1 cup

This version is on the sweet side; I’ve seen recipes that call for more sour cream and less sugar — but our family has a sweet tooth, so we went heavy on the brown sugar.

To use as a dessert topping or icing, this is the move. For brunch, when less sugar may be desired, you can back off the sugar to 2-3 tablespoons.

  • 1 cup sour cream
  • ¼ cup brown sugar

Mix well, until the sugar is dissolved and the mixture is smooth and creamy. Store it in the refrigerator until ready to use; it keeps for several days.



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