A 16 oz tub of sour cream holds 2 cups. Sour cream is sold by weight, and 16 ounces is one pound, which is 454 g. At the USDA figure of 230 g per cup, that works out to just under 2 cups — and because a tub is filled by weight and sour cream settles evenly, the practical answer is 2 cups. Spoon it into a cup measure and level it off, or measure it in a jug: either way, a standard tub is 2 cups, and that is the figure recipes are written around.
Sour cream is one of those ingredients that appears in small amounts across many recipes — a dollop on tacos, half a cup in a dip, a cup in a coffee cake — and the tub is almost always bigger than any single recipe needs. Knowing the tub is 2 cups lets you plan: a dip recipe calling for 1 cup uses half the tub, a baking recipe calling for 1/2 cup uses a quarter, and a tub covers four batches of a recipe that needs 1/2 cup. It also tells you when to buy the small tub instead: if you only need half a cup, a 16 oz tub leaves 1 1/2 cups to use up before it goes off.
Tub of sour cream conversion table
The table below breaks a 16 oz tub into fractions, with tablespoons alongside. Sour cream is thick, so spoon it into the measure and level it off rather than pouring.
| Amount | Cups (approx.) | Tablespoons | Fluid ounces |
|---|---|---|---|
| 1/4 container | 0.50 cups (about 1/2 cup) | 8.0 tbsp | 4.0 fl oz |
| 1/2 container | 1.00 cups | 16.0 tbsp | 8.0 fl oz |
| 3/4 container | 1.50 cups (about 1 1/2 cups) | 24.0 tbsp | 12.0 fl oz |
| Full container | 2.00 cups | 32.0 tbsp | 16.0 fl oz |
| 2 containers | 4.00 cups | 64.0 tbsp | 32.0 fl oz |
By weight, 1 cup of sour cream is about 230 g (USDA), so a full 16 oz tub is about 454 g — the two ways of measuring agree, which is a good check that the figures are consistent.
Worked examples
A sour cream dip for a party
A sour cream and onion dip for a party uses 1 cup of sour cream — half a tub — mixed with a packet of onion soup mix and a squeeze of lemon, then chilled for at least an hour so the flavours meld. The dip serves about eight people with crisps and crudités. Use the other half of the tub for a second dip, or for dolloping on tacos the next day. Make the dip the night before if you can: the onion flavour deepens overnight, and the dip thickens slightly in the fridge, which is exactly what you want for dipping.
Coffee cake for a weekend bake
A sour cream coffee cake for twelve people uses 1 cup of sour cream in the batter, which gives it a tender crumb and a slight tang that balances the sweet cinnamon streusel. That is half a tub, so one tub covers two cakes. Measure the sour cream at room temperature if you can — cold sour cream does not blend as smoothly into the batter, and you can end up with streaks. Fold it in gently after the eggs, and do not overmix once the flour goes in, or the cake will be tough.
Tacos for four
A taco night for four people uses about 1/2 cup of sour cream as a topping, which is a quarter of a tub. Spoon it into a small bowl and let people help themselves — a little goes a long way, and a tablespoon per taco is about right. The remaining 1 1/2 cups will keep in the fridge for a week or so, and it is the right amount for a baked potato topping, a creamy pasta sauce, or a second taco night later in the week.
How the figure is worked out
The figure above is worked out by simple division, not by guessing. The package weight is a standard 16 oz tub of sour cream. Divide that weight by the grams in one cup and you get the number of cups in the package. Because cup weights for dry ingredients depend on how the cup is filled, the result is approximate, and the honest way to use it is as a planning figure: it tells you how many batches a bag will cover, not the exact cup count to the last spoonful. The cup weight used here is 230 g per cup, poured, sourced from USDA. USDA lists sour cream at about 230 g per cup; King Arthur Baking rounds it to 227 g, so the gram figures are approximate.
Practical guidance
Sour cream is measured by spooning, not pouring. Dip a spoon into the tub, fill the cup measure, and level the top with a knife — do not pack it down hard, because sour cream is already dense and packing it will give you more than a cup. If a recipe calls for sour cream at room temperature, take it out of the fridge thirty minutes before you start; cold sour cream can curdle a hot sauce and does not blend smoothly into batters. When adding sour cream to a hot dish, take the pan off the heat first and stir it in gently — boiling sour cream splits and turns grainy.
A tub of sour cream keeps for about a week after opening if refrigerated and sealed, but always check the date on the tub and trust your nose: sour cream that smells sharp and clean is fine, while sour cream that smells bitter or has mould on the surface should be thrown away. Do not freeze sour cream you plan to use as a topping — freezing makes it watery and grainy. Frozen sour cream is only usable in cooked dishes, where the texture change is hidden. If you regularly have half a tub left over, look for the smaller 8 oz tubs, which hold 1 cup and waste less.
Frequently asked questions
How many grams are in a tub of sour cream?
About 454 g — a 16 oz tub multiplied by 28.35 g per ounce. At the USDA figure of 230 g per cup, 2 cups weigh about 460 g, so the weight and volume figures agree within a spoonful. Use 454 g when a recipe works in grams.
Can I substitute yogurt for sour cream?
Yes, in most recipes. Plain full-fat yogurt is the closest swap, cup for cup, and it works well in dips, baking and as a topping. Greek yogurt is thicker and tangier, which is fine in most cases. The swap changes the flavour slightly — yogurt is sharper — but the texture is very close.
Will sour cream curdle in a hot sauce?
It can, if it is boiled. Sour cream splits when it is heated too fast or too hot, so always take the pan off the heat before stirring it in, and warm it gently. Full-fat sour cream is more stable than light sour cream, which is why light versions are a poor choice for cooking.
How long does an opened tub of sour cream keep?
About a week in the fridge, sealed, if it was fresh when opened — but always check the date on the tub and trust your senses. Discard it if it smells bitter, tastes off, or has any mould. Do not freeze it for use as a topping; frozen sour cream turns watery and grainy.
What is the difference between sour cream and crème fraîche?
Crème fraîche is richer, with a higher fat content, and it is more stable in hot dishes — it will not split when boiled. Sour cream is tangier and lighter. They swap cup for cup in most recipes, but crème fraîche is the better choice for a sauce that will be boiled, and sour cream is the better choice when you want a sharper tang.