Schmand vs. Sour Cream: What is the difference?
Schmand vs. sour cream. Ubiquitous in German recipes, but often sought in vain on Austrian refrigerated shelves. We reveal the secret of these two sour cream relatives and show you how you can easily mix Schmand yourself.
Have you discovered a great recipe for a juicy Schmand cake or a hearty casserole, but are standing clueless in front of the dairy aisle? Don't worry, you're not alone. In Austria, Schmand is a real rarity, while sour cream (Sauerrahm) is an absolute favorite.
So, are the two the same? Not quite. Although they are closely related, there are subtle differences in fat content and how they behave in a hot pan. We'll show you how to quickly replace Schmand with Austrian classics or simply whip it up yourself.
Sour cream
Sour cream is the undisputed king of our kitchen. With a fat content of usually 15%, it tastes wonderfully fresh and pleasantly tangy. It refines cold dips, crowns sauces, and is the star in our fruity Sour cherry cake with sour cream. Because it has less fat, however, it curdles easily in boiling sauces. Therefore, it is best to add it at the very end.
Schmand (sour cream)
Schmand is a term primarily used in Germany. It is basically a richer sour cream with a fat content usually between 20% and 24%. This makes it taste much milder, creamier, and less acidic than our standard sour cream. The big advantage when cooking: thanks to the higher fat content, Schmand is heat-resistant and does not curdle in warm dishes. It is perfect for creamy sauces, casseroles, and of course, the classic Schmand cake.
| Property | Sour cream (Sauerrahm) | Schmand (Sour cream 20-24%) |
|---|---|---|
| Fat content | Usually 15 % (in Austria) | Usually 20 % to 24 % |
| Taste | Fresh, distinctly tangy | Mild, creamy, subtly tangy |
| Heat resistance | Curdles easily when heated | Heat-resistant, does not curdle |
| Availability in AT | Found in every refrigerated section | Hardly available (substitute needed) |
| Best use | Cold dips, salads, delicate baking | Sauces, casseroles, Schmand cake |
✓Schmand substitute made easy
- Mix your own Schmand: Mix sour cream (15%) and crème fraîche (30%) in a 1:1 ratio. This results in a fat content of approx. 22.5% and thus the perfect Schmand consistency!
- Crème fraîche for hot dishes: Use crème fraîche as a direct substitute in boiling sauces, as it is absolutely heat-resistant.
- Sour cream for cold dishes: Simply replace Schmand 1:1 with sour cream in cold dips or spreads.
✕Better not
- Letting sour cream boil: Do not add sour cream directly to boiling sauces without starch, otherwise it will curdle unpleasantly.
- Using liquid cream: Do not simply replace Schmand with liquid cream when baking, otherwise the dough will lack the necessary binding and acidity.
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