Ingredient Weight Converter · dairy
Sour Cream: cups to grams
1 cup of sour cream weighs 230 grams. Use the converter below for any other amount, or check the quick-reference table.
Sour Cream baseline: 1 cup = 230 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 58 g | 2.03 oz | 59 mL |
| 1/3 cup | 5.3 | 77 g | 2.70 oz | 79 mL |
| 1/2 cup | 8.0 | 115 g | 4.06 oz | 118 mL |
| 2/3 cup | 10.7 | 153 g | 5.41 oz | 158 mL |
| 3/4 cup | 12.0 | 173 g | 6.08 oz | 177 mL |
| 1 cup | 16.0 | 230 g | 8.11 oz | 237 mL |
| 1.5 cups | 24.0 | 345 g | 12.17 oz | 355 mL |
| 2 cups | 32.0 | 460 g | 16.23 oz | 473 mL |
| 3 cups | 48.0 | 690 g | 24.34 oz | 710 mL |
| 4 cups | 64.0 | 920 g | 32.45 oz | 946 mL |
Why measuring sour cream by cup goes wrong
Full-fat sour cream is 18–20 percent fat and runs about 230 g per cup. Reduced-fat (light) sour cream weighs nearly the same but contains stabilizers that break when heated above 350 °F — fine in a dip, ruinous in a cheesecake.
Practical tips for working with sour cream
Sour cream tenderizes baked goods because its acid weakens gluten and its fat lubricates the crumb. A sour-cream coffee cake stays moist for three days at room temperature where the same cake made with milk would be stale by day two. Greek yogurt substitutes 1:1 for sour cream in any baking application with no other adjustment.
Note from this ingredient's record: Full-fat. Reduced-fat sour cream behaves the same in dips but breaks if you bake it above 350 °F.
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