Someone left sour cream on the counter and now you’re wondering if it’s still safe. Or maybe you’re wondering whether you need to keep sour cream cold in the first place. Does sour cream need to be refrigerated?
Short answer: Yes, absolutely and always. Sour cream is a fresh dairy product that requires continuous refrigeration. Unlike seasonings, which survive pantry storage after opening, sour cream has no safe room temperature range beyond two hours.
For a complete overview of how to compare dairy and grocery storage needs, check out our complete food storage guide.
Important points
- Sour cream should always be kept refrigerated. Even unopened containers are not an option in the pantry.
- The 2 hour rule is strictly enforced. Sour cream that has been left at room temperature for more than 2 hours should be discarded. 1 hour if temperature is above 90°F.
- Store it in the back of the refrigerator shelf. It’s not a door. Door temperature fluctuates too much.
- Opened sour cream has a shelf life of 1 to 2 weeks. If properly refrigerated and sealed.
- This is different from ketchup or hot sauce. Sour cream has no protection from acids and salts, so it can be stored at room temperature.
Why sour cream should always be refrigerated
Sour cream falls into a completely different category than most condiments when it comes to refrigeration. Ketchup, mustard, hot sauce, and even Worcestershire sauce can be stored at room temperature for varying amounts of time after opening, due to their high acid, salt, and sugar content. Sour cream does not contain sufficient amounts of any of these protective factors.
Sour cream is made by fermenting cream with lactic acid bacteria. Fermentation imparts a mild acidity and some shelf life, but the product is still a fresh dairy product containing approximately 18-20% milk fat and significant water content. This is precisely what creates the conditions in which bacteria such as Staphylococcus aureus, Salmonella enterica, and Listeria monocytogenes can multiply rapidly as temperatures rise.
of F.D.A. Sour cream is classified as a time and temperature controlled food and must be continuously refrigerated below 40 degrees Fahrenheit to remain safe. of USDA Food Keeper lists sour cream alongside other raw dairy products and has clear refrigeration requirements from the time of purchase.
The two-hour rule does not apply to sour cream.
Room temperature is the absolute limit
The USDA danger zone (40 degrees Fahrenheit to 140 degrees Fahrenheit) is where bacteria grows most rapidly in fresh produce. For sour cream, the guidelines are clear. Do not leave at room temperature for more than 2 hours. If the ambient temperature exceeds 90°F, that time frame decreases to 1 hour.
This is true whether the container is opened or unopened, and whether it is full or filled with a small amount in the serving bowl. Sour cream left out for no more than 2 hours during dinner can be returned to the refrigerator. Sour cream left on the counter overnight should be thrown away, regardless of whether it looks or smells okay.
Unlike vinegar-based seasonings, where acids provide meaningful protection, sour cream has no such buffering agent. The two hour limit is not conservative, it’s real.
Where it is located in the refrigerator is important.
Not all parts of the refrigerator cool down equally. Door shelves experience the greatest temperature changes because they are exposed to indoor air every time the door is opened. Even though many refrigerators have a dedicated dairy compartment in the door, the door makes the worst place to store sour cream.
Store sour cream on the shelf in the refrigerator itself. Ideally, store it in the back where the temperature is most stable, below 40 degrees Fahrenheit. This applies to both opened and unopened containers. The expiry date may differ by a few days between door storage and body storage.
How long does refrigerated sour cream last?
| state | how long does it last |
|---|---|
| Unopened, refrigerated | 1-3 weeks past sell-by date (full fat). Shorter for reduced fat and fat free |
| Opened, properly sealed and refrigerated | 1-2 weeks |
| Leave at room temperature (within 2 hours) | Safe to use refrigerated |
| Leave at room temperature (2 hours or more) | destruction |
Refrigerating sour cream and other dairy products
Comparison method
Sour cream, like other fresh dairy products, requires strict refrigeration. When it comes to dairy products, butter is a notable exception. Salted butter can safely sit on a covered countertop for 1 to 2 days, as its very high fat content and low moisture content creates an environment that is less conducive to bacterial growth. Sour cream has neither of those properties.
Condiments such as hot sauce, mustard, and ketchup contain acids, salt, and sugar and can be stored at room temperature after opening. Mayonnaise-based condiments like tartar sauce are prohibited, and sour cream joins the strictly refrigerated category, albeit for different reasons. Sour cream’s risks stem from its dairy composition rather than its egg emulsion base.
Storage best practices
How to keep sour cream fresh longer
Store in the back of the main shelf of the refrigerator. Away from doors, away from heat-generating appliances, and in the coldest and hottest part of the refrigerator.
Make sure to seal tightly each time. If the original container does not close tightly, transfer to an airtight container. Exposure to air accelerates spoilage, and sour cream absorbs refrigerator odors.
Press the plastic wrap onto the surface. For containers that are intended to be stored for more than a few days, pressing a layer of plastic wrap directly onto the surface of the sour cream before attaching the lid will reduce exposure to air and slow whey separation.
Use only clean equipment. Never use a spoon that has touched other food. Cross-contamination is one of the most common causes of premature spoilage of sour cream.
See also
Do not return the sour cream from the bowl to the container. Set the sour cream aside after placing it in a serving bowl that has been touched by utensils or food. Please throw away anything left in the bowl after eating without putting it back.
Please write the date after opening. Write the opening date on the lid. Sour cream that has been opened for 10 days looks the same as sour cream that was opened yesterday.
Please freeze immediately after purchase. After purchasing sour cream, do not leave it in a warm car or on the counter. Abuse of temperature before storage will shorten the effective shelf life from the first day.
Recipes using sour cream
Sour cream works well in the Better Living recipe below.
- 7 layer burrito: Sour cream is one of the important layers, adding a cool creaminess against the spices and spiciness
- chicken enchilada boat: A generous helping of sour cream completes each boat.
- BBQ chicken nachos: Sour cream softens the sweetness of BBQ and adds richness to each bite.
- tortilla soup: When poured into a bowl at the table, sour cream beautifully complements the sourness of the soup.
FAQ
Let the sour cream stand for 3 hours. Is it still safe?
No, 3 hours exceeds the USDA guideline of 2 hours for fresh dairy products at room temperature. Please throw it away. Bacterial growth that occurs in the danger zone of 40 to 140 degrees Fahrenheit cannot be reversed by later refrigeration. New containers cost less than food poisoning.
Can I store sour cream in the freezer to make it last longer?
Although technically possible, it is not recommended for most applications. The texture of sour cream changes dramatically when it is frozen. When thawed, the fat and liquid separate, leaving a grainy, watery consistency that doesn’t work as a topping or dip. Frozen and thawed sour cream works well when incorporated into prepared dishes, such as soups, casseroles, and baked goods, where texture is less important. If frozen, use up within 2 months and thaw slowly in the refrigerator.
Is it safe to eat sour cream straight from the container at a party?
If the chips or utensils go directly from your mouth back into the container, then no. Double soaking introduces bacteria and significantly shortens the safety period of leftover sour cream. Be sure to transfer the dip to a separate bowl rather than leaving the entire container on the table. After 2 hours, throw away anything left in the bowl without putting it back in the fridge.
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Source: Better Living – onbetterliving.com
