Cream fermented with lactic acid bacteria, giving it a thick, tangy consistency.
Use 1:1
Nearly identical acidity and thickness. Less fat, slightly tangier.
1 cup = 230g
Reverse the most common baking lookup.
Useful for small-batch adjustments and spoon measures.
High-volume cup-to-ounce lookup with ingredient density.
For metric volume recipes that need US cup equivalents.
Useful when small spoon measures need weight scaling.
Use 1:1 for the closest starting point.
| cups | grams |
|---|---|
| 1/4 cups | 58.0 grams |
| 1/3 cups | 76.0 grams |
| 1/2 cups | 115 grams |
| 1 cups | 230 grams |
| 1.50 cups | 345 grams |
| 2 cups | 460 grams |
| 3 cups | 690 grams |
| 4 cups | 920 grams |
Ingredient-specific, density-based conversions for baking
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| USDA FoodData Central | 1 tbsp | 12 g |
| USDA FoodData Central | 1 cup | 230 g |
| King Arthur Baking | 1 cup | 227 g |
CupOrGram standardizes on 230 g per cup (14 g per tablespoon, 5 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
Gram-first recipes built on the same measured densities as this page — weigh straight from the recipe, no conversion needed.
Optional shopping references for bakers who want to compare tools and pantry options related to sour cream.
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Useful for quick volume checks before converting to weight.
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Refrigerate. Use within 3 weeks of opening.
18-20% fat content adds richness and moisture. Acidity tenderises gluten. Creates extremely moist cakes and muffins.
For laminated dough: temperature and exact fat mass impact layer definition.
For creaming methods: weight keeps butter-to-sugar balance stable.
For custards: tight dairy ratios reduce curdling risk.
Baseline reference: 1 cup sour cream = 230g. In real kitchens, a practical range is usually 216g-244g per cup (6% band).
Why this happens: temperature and fat phase (solid vs softened vs melted) change effective volume.
Figures use the US cup (236.6 ml).1 cup of sour cream weighs 230 grams.
Greek Yogurt (1:1), Creme Fraiche (1:1)
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.