How Many Grams in a Cup of Sour Cream?

Sour cream is cultured cream with a tangy flavor and thick texture used in baking, dips, and toppings. One US cup weighs approximately 230 grams—similar to yogurt and cream cheese in density. Full-fat sour cream is standard for baking; low-fat versions are thinner and weigh slightly less per cup.

Spoon sour cream into a liquid or dry measuring cup and level, or weigh 230 grams directly. Avoid vigorous stirring before measuring, which incorporates air and reduces density. Bring to room temperature when mixing into batters to prevent curdling in warm mixtures.

Mistakes include substituting Greek yogurt without adjusting tang and thickness—yogurt at 245 grams per cup is close but firmer. Baking with cold sour cream straight from the fridge can cause batter curdling when eggs are warm. Using expired sour cream offends flavor even if technically safe briefly past date.

Store sour cream refrigerated with the foil seal intact until opened; consume within two weeks of opening. Substitute plain full-fat yogurt or crème fraîche with minor texture differences. For baking, full-fat sour cream provides the best moisture and tenderness at 230 grams per cup.

Sour cream at 230 grams per cup adds tang and tenderness to coffee cakes, dips, and stroganoff where fat content stabilizes sauces against curdling. Full-fat versions measure consistently; fat-free sour cream contains more water and may weigh similarly but performs poorly in baking. When folding sour cream into batters, room-temperature product blends smoothly whereas cold dollops leave streaks that affect local leavening. Eastern European recipes calling for smetana often align with sour cream weight conversions, making 230 grams per cup a practical anchor when translating regional dishes for American kitchens.

When substituting sour cream in boxed cake mixes, weigh 230 grams per cup rather than trusting the mix instruction cup line, which assumes different product density than full-fat cultured sour cream.