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.
Conversion path with proven search demand for this ingredient.
Conversion path with proven search demand for this ingredient.
Conversion path with proven search demand for this ingredient.
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.