100 grams of sour cream is about 7 tablespoons. One tablespoon of sour cream weighs about 14.4 g, and one teaspoon is about 4.8 g. It is the tangy, thick cream that makes dips rich and stroganoff silky, and its acidity means it behaves differently from plain cream in baking.
All figures on this page are approximate, and they come from USDA, measured poured. Cultured cream with a tangy flavour and thick texture. Dips, baking, tacos and stroganoff. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 230 g divided by 16, rounded to one decimal place. Cultured cream with a tangy flavour and thick texture. Dips, baking, tacos and stroganoff.
A note on disputed figures. USDA lists sour cream at about 230 g per cup; King Arthur rounds it to 227 g.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of sour cream |
|---|---|
| 1 teaspoon | 4.8 g |
| 1 tablespoon | 14.4 g |
| 2 tablespoons | 28.8 g |
| 3 tablespoons | 43.1 g |
| 4 tablespoons | 57.5 g |
| 5 tablespoons | 71.9 g |
| 6 tablespoons | 86.2 g |
| 8 tablespoons | 115 g |
| 10 tablespoons | 143.8 g |
| 12 tablespoons | 172.5 g |
| 1 cup (16 tablespoons) | 230 g |
| 100 g | 7 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of sour cream is about 7 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A dip for a party platter
A dip for a party platter uses 8 tablespoons of sour cream, about 115 g, mixed with chopped chives, garlic and a squeeze of lemon. The sour cream gives the dip its thick, tangy body, and it should be mixed gently so it stays thick instead of turning runny. Eight spoonfuls makes a dip that serves six, and it should be chilled for an hour before serving so the flavours meld.
A coffee cake with a sour cream crumb
A coffee cake made with sour cream uses 6 tablespoons, about 86.2 g, beaten into the batter with the butter and sugar. The sour cream keeps the cake moist for days and gives it a tender crumb, because its acidity tenderises the gluten. Six spoonfuls is the right amount for a single layer cake, and the cake should be baked until a skewer comes out clean.
A beef stroganoff for a weeknight dinner
A beef stroganoff uses 10 tablespoons of sour cream, roughly 143.8 g, stirred into the sauce at the very end, off the heat. The sour cream gives the sauce its tangy richness, and it must go in last, because boiling it makes it split. Ten spoonfuls makes a sauce for four, and the stroganoff should be served at once, over buttered noodles.
Getting it right in your kitchen
Sour cream matters because it is both a flavour and a texture. It is cultured cream, so it tastes tangy, and it is thick enough to hold its shape on a baked potato or in a dip. In baking, its acidity tenderises the crumb and reacts with baking soda, which is why coffee cakes made with sour cream stay moist for days. At 230 g per cup by USDA, a tablespoon weighs about 14.4 g, so 100 g is about 7 tablespoons. The King Arthur chart rounds sour cream to 227 g per cup, but we use the USDA value. The practical thing to know is that sour cream splits if it boils, so it always goes into a hot dish last, off the heat.
If you do not have a scale, the tablespoon count on this page is your best friend: 7 level tablespoons is about 100 g of sour cream, and one tablespoon is about 14.4 g. For small amounts, use teaspoons instead, at about 4.8 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of sour cream weighs 230 g, so 100 g is about 0.43 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Refrigerate; use within 2 weeks of opening.
- Stir sour cream into hot dishes last, off the heat, so it does not split.
- Use full-fat sour cream for baking; low-fat is too thin.
- Refrigerate on a shelf, not in the door, and use within 2 weeks of opening.
Frequently asked questions
How many tablespoons is 100 grams of sour cream?
100 grams of sour cream is about 7 tablespoons, poured, using the USDA value of 230 g per cup. One tablespoon weighs about 14.4 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of sour cream?
One tablespoon of sour cream weighs about 14.4 g, and one teaspoon is about 4.8 g. The King Arthur chart rounds sour cream to 227 g per cup, but we use the USDA value of 230 g per cup.
Can I use yogurt instead of sour cream? (Sour Cream)
Yes, in most recipes: plain full-fat yogurt has a similar tang and thickness, and it works in dips, baking and marinades. For a hot sauce, yogurt splits more easily than sour cream, so stir it in off the heat. Greek yogurt is the closest match, because it is thick like sour cream.
Why did my sour cream split in the sauce?
Sour cream splits when it boils, because the heat breaks the emulsion. Always stir it in at the end, off the heat, and let the residual heat warm it through. If a sauce is very hot, temper the sour cream first by stirring a spoonful of the hot sauce into it before adding it to the pan.
How long does sour cream keep?
About 2 weeks in the fridge after opening, sealed and kept on a shelf. It should smell pleasantly tangy; if it smells sharp, sour or cheesy, throw it away. A little liquid on top is normal; stir it back in before using.
Common mistakes to avoid
The most common mistake is boiling sour cream in a sauce, which makes it split into curds and whey; stir it in at the end, off the heat. The second mistake is using low-fat sour cream in baking, where it is too thin and too watery to do the job. The third mistake is substituting sour cream for cream cheese in a frosting, where it is too soft and too tangy to hold its shape. Finally, do not keep sour cream in the fridge door, where the temperature swings; keep it on a shelf, and use it within 2 weeks of opening.