It means every Dollop of Daisy is free from preservatives, stabilizers, gums, thickeners, and other things that don't belong in Sour Cream. And it also means that Daisy Sour Cream is free from any non-dairy allergens like peanuts, gluten, or soy.

Daisy is the perfect base to create creamy, fresh tasting dressings and sauces. The dynamic yet delicate flavor of Daisy Sour Cream helps carry and elevate the fresh herbs and spices that complete so many great dishes. Daisy Sour Cream is the secret ingredient to keep eggs moist, fluffy, and irresistible.

For over 100 years, Daisy Brand has been a family-owned and operated company committed to providing the freshest, highest quality dairy products. The company is headquartered in Dallas, Texas, with three state-of-the-art manufacturing facilities across the country.

Daisy Sour Cream is made with nothing but real dairy ingredients and no preservatives. Which means when you use Daisy in your favorite dishes, you get a clean, fresh taste and rich, creamy texture that makes eyes light up with every delicious dollop.

Daisy America's Favorite Brand of Sour Cream and Cottage Cheese One taste and you'll know why. Discover what makes Daisy America's number 1 brand of both Sour Cream and Cottage Cheese!

Light Sour Cream Daisy Top 50 Scanned: Sour Cream beta

More Moist and Flavorful Batters and Doughs Of course, sour cream can be used to enhance more than texture. It adds body and fermented flavor to these extra-flaky buttermilk biscuits and all five of our cornbread variations. We even throw it into sweet potato pancakes to offset the sweetness with some sour tang.

BEST SOUR CREAM USES AT HOME

• MAKE CREAMY SAVORY DISHES. Many savory dishes taste better when an element of dairy is added.
• USE IN SANDWICHES.
• MAKE SALAD DRESSINGS AND DIPS WITH THE BEST SOUR CREAM.
• ENHANCE BAKED GOODS.
• CREATE ICE CREAM OR SMOOTHIES.

Sour cream (panna acida) isn't commonly used in the Italian kitchen. What is this? It's typically used in American, French, and Russian dishes.

Smetana is the English-language name for the types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country.

Sour cream may help your body absorb fat-soluble vitamins, and some types harbor probiotics to boost your digestion and immune health.

Sour cream is prominent in central and eastern Europe, where it has traditionally been added to soups and stews (goulash, borscht). Immigrants brought it to America where it has become a base for dips and salad dressings, a topping for baked potatoes and for use in baking.