1/3 cup of heavy cream weighs approximately 79.3 g. That figure comes from the published weight of a full cup — 238 g, poured, USDA — divided by three. All the gram figures on this page are approximate: cup weights vary with how the ingredient is packed, levelled or poured, and with the batch itself, so verify with a kitchen scale whenever the result matters, especially in baking.
Dairy ingredients add moisture, richness and, in cultured ones, acidity that reacts with raising agents, so the weight of a third of a cup is the reliable way to repeat a recipe. Cream with at least 36% fat that whips to firm peaks. It is used for whipping, ganache, sauces and soups., and a third of a cup is one of the most common amounts in those recipes, small enough for a half batch or a glaze, large enough to matter to the result.
Conversion table for heavy cream
| Amount | Grams (approx.) |
|---|---|
| 1/4 cup | 59.5 g |
| 1/3 cup | 79.3 g |
| 1/2 cup | 119 g |
| 2/3 cup | 158.7 g |
| 3/4 cup | 178.5 g |
| 1 cup | 238 g |
| 2 cups | 476 g |
| 3 cups | 714 g |
| 1 tablespoon | 14.9 g |
| 2 tablespoons | 29.8 g |
| 1 teaspoon | 5 g |
The table is built from a single number — 238 g per cup — multiplied by each amount. A third of a cup is also 5 tablespoons plus 1 teaspoon, which is handy when your 1/3-cup measure is in the dishwasher: five level tablespoons (74.4 g) plus one level teaspoon (5 g) add up to 79.3 g. Read every figure as approximate and check it on a scale when precision matters.
Why a third of a cup is an awkward amount to eyeball
A third of a cup sits in an awkward spot. It is too small to judge by eye in a large bowl and too large to ignore, and most measuring-cup sets include a 1/3-cup measure precisely because guessing it goes wrong so often. People commonly fill a 1/2-cup measure two thirds full, or a 1-cup measure one third full, and both tricks are unreliable: the eye is poor at judging a third of a volume, and the error is usually on the generous side. Weighing 79.3 g removes the judgement entirely.
There is a second reason the weight matters for heavy cream specifically. Cream with at least 36% fat that whips to firm peaks. That character changes how it behaves in the cup — how it settles, how it packs, how much air it holds — and therefore how much a cup actually weighs on any given day. The published per-cup figure of 238 g is the standardised value, measured poured by USDA, and dividing it by three is the honest way to get a third of a cup. Any recipe that asks for a third of a cup of heavy cream was developed with that standard measure in mind.
Worked examples: scaling a recipe up and down with a third of a cup
The most useful way to learn a conversion is to use it. The examples below start with a single third of a cup, then double it, then scale a full recipe around it, using the same per-cup weight of 238 g throughout. Every gram figure is the per-cup weight multiplied by the amount needed — nothing here comes from a different source or a guess.
Example 1
A pancake or waffle batter for two. A small batter calls for 1/3 cup of heavy cream — 79.3 g. Pour it onto the scale in a jug rather than trusting the cup line, especially with thick dairy that clings to the sides of a measuring cup and leaves part of the measure behind. Doubling the batter for four people takes 2/3 cup (158.7 g).
Example 2
A sauce that needs a third of a cup to finish. A pasta sauce finished with 1/3 cup of heavy cream (79.3 g) gains richness without thinning the sauce too far. Add it off the heat and stir it through; boiling cultured dairy can split it, and no amount of careful measuring will save a sauce that has curdled.
Example 3
Scaling a baking recipe down. A muffin recipe calls for 1 cup of heavy cream (238 g) and makes twelve. Making six muffins halves everything, but a third of a cup (79.3 g) is the amount you reach for when you want eight muffins instead — two thirds of the recipe, or 2/3 cup (158.7 g). Weigh it: dairy is dense, and a heaped cup can easily be 10 g over.
How the weight was measured: method and source
The per-cup weight of heavy cream is 238 g, measured poured, according to USDA. The method is part of the number, not a footnote: the same ingredient measured a different way weighs a different amount, and a recipe developed with spooned-and-levelled flour will not behave the same if the flour was scooped and packed. One thing worth knowing before you trust any single number for heavy cream: USDA lists heavy cream at about 238 g per cup; King Arthur rounds it to 227 g. That is why every figure on this page is labelled approximate, and why the headline figure is given to one decimal place — it is the arithmetic result of dividing the published per-cup weight by three, not a separately measured value.
If you are converting a recipe from another country, remember that a US cup is 236.6 ml while a metric cup is 250 ml, so a metric third of a cup is a slightly larger volume. The gram figures here are tied to the US cup through the published per-cup weight, so use them with US cup measures, or weigh the ingredient directly and ignore the cup altogether — which is the most reliable approach of all.
Measuring heavy cream without a scale
Heavy Cream is measured poured: set a liquid measuring jug on a flat surface, pour to the 1/3-cup line and read it at eye level, or pour directly onto a scale until it reads 79.3 g. The scale is the better tool here, because a jug read from above always looks fuller than it is, and thick liquids cling to the cup and leave some of the measure behind.
When you have no scale at all, use the proper dry or liquid measure for the ingredient, level it carefully, and accept that the result will be approximate. For heavy cream, the most common mistakes are packing a spooned ingredient, leaving air pockets in a scooped one, reading a liquid measure from above instead of at eye level, and using a coffee mug or teacup as a measuring cup — none of which holds a standard third of a cup. If a recipe has failed before and you suspect the measuring, the scale is the cheapest fix in the kitchen: a basic digital scale costs less than the ingredients of two ruined bakes.
A useful habit is to weigh the empty bowl first, press tare, and add the ingredient until the display reads the target. For 1/3 cup that target is 79.3 g; for 2/3 cup it is 158.7 g; for a full cup it is 238 g. Tare between ingredients and you can build a whole recipe in one bowl without washing a single measuring cup.
Storage and keeping heavy cream at its best
Refrigerate; use within 1 week of opening. Keeping heavy cream in the conditions the data recommends matters for weighing as well as for flavour: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, and a dried-out ingredient weighs less. If your heavy cream has been open for months in a humid kitchen, the per-cup weight will have drifted from the published 238 g, and the scale — which measures what is actually in the bowl — is the only way to know what you really added.
Buy heavy cream in quantities you will use within its storage life, keep the container sealed, and label it with the date you opened it. That small discipline keeps both the flavour and the weight predictable, which is what a conversion table depends on.
When a third of a cup is the wrong amount to use
Not every recipe should be scaled by thirds. If a recipe calls for 1 cup of heavy cream and you want a smaller batch, halving to 1/2 cup (119 g) is usually safer than cutting to a third, because halving keeps the ratios of the other ingredients simple too. A third of a cup earns its place when the recipe itself asks for it, when you are correcting a batter a little at a time, or when you are halving a recipe that started at 2/3 cup.
The other case to watch is leavening and setting agents mixed into heavy cream — if the flour in question already contains raising agents, changing the flour amount changes the raising power as well. Measure the flour accurately and do not adjust the raising agents separately unless the recipe tells you to.
Frequently asked questions
How many grams is 1/3 cup of heavy cream?
1/3 cup of heavy cream weighs approximately 79.3 g. It is calculated from the published per-cup weight of 238 g (poured, USDA) divided by three. Treat it as approximate and verify with a kitchen scale when the recipe matters.
How many tablespoons is 1/3 cup of heavy cream?
1/3 cup equals 5 tablespoons plus 1 teaspoon. One tablespoon of heavy cream weighs about 14.9 g and one teaspoon about 5 g, so five tablespoons plus a teaspoon come to approximately 79.3 g. Use level spoon measures, not heaped ones.
Is 79.3 g exact for 1/3 cup of heavy cream?
No. It is the published per-cup weight divided by three, rounded to one decimal place, and every cup weight is approximate because it depends on how the ingredient is poured and on the batch. A kitchen scale reading of the actual ingredient is the exact figure for that batch; 79.3 g is the best standard estimate.
Can I use a 1/2-cup measure to get 1/3 cup of heavy cream?
You can fill it about two thirds full, but it is unreliable — the eye judges a third of a volume poorly and the error is usually generous. Weighing 79.3 g on a scale, or using a proper 1/3-cup measure, is more accurate. If you must estimate, fill the 1/2-cup measure, level it, and remove roughly a third.
Does the weight change if my heavy cream is old or damp?
Yes. Refrigerate; use within 1 week of opening. Moisture absorbed from the air adds weight per cup, so old or damp heavy cream can weigh more than the published 238 g per cup. Store it sealed and weigh what you use rather than trusting the volume alone.
What is 2/3 cup of heavy cream in grams?
2/3 cup of heavy cream weighs approximately 158.7 g — twice the 1/3-cup figure of 79.3 g. A full cup is 238 g and 1/4 cup is 59.5 g, all from the same per-cup weight of 238 g.