1 teaspoon of sour cream weighs 4.79 g. A teaspoon is one forty-eighth of a cup, and a cup of sour cream is 230 g poured, so the maths is 230 ÷ 48 = 4.79 g. The same cup divided by 16 gives the tablespoon weight of 14.4 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Cultured cream with a tangy flavour and thick texture. It is used for dips, baking, tacos and stroganoff.
All figures on this page are approximate, and they come from USDA, measured poured. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 4.79 g |
| 2 tsp | 9.58 g |
| 3 tsp | 14.37 g |
| 4 tsp | 19.16 g |
| 5 tsp | 23.95 g |
| 6 tsp | 28.74 g |
| 7 tsp | 33.53 g |
| 8 tsp | 38.32 g |
| 9 tsp | 43.11 g |
| 10 tsp | 47.9 g |
| 11 tsp | 52.69 g |
| 12 tsp | 57.48 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 14.4 g |
| 2 tbsp | 28.8 g |
| 3 tbsp | 43.1 g |
| 4 tbsp | 57.5 g |
| 5 tbsp | 71.9 g |
| 6 tbsp | 86.2 g |
| 7 tbsp | 100.6 g |
| 8 tbsp | 115 g |
| 9 tbsp | 129.4 g |
| 10 tbsp | 143.8 g |
| 11 tbsp | 158.1 g |
| 12 tbsp | 172.5 g |
| 13 tbsp | 186.9 g |
| 14 tbsp | 201.2 g |
| 15 tbsp | 215.6 g |
| 16 tbsp | 230 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 57.5 g |
| 1/3 cup | 76.7 g |
| 1/2 cup | 115 g |
| 2/3 cup | 153.3 g |
| 3/4 cup | 172.5 g |
| 1 cup | 230 g |
One cup of sour cream weighs 230 g, so a quarter cup is 57.5 g and half a cup is 115 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured poured. Pour the sour cream into the measuring spoon until it reaches the rim, and hold the spoon steady over the bowl so nothing spills. A cup of sour cream weighs 230 g, which is where the teaspoon figure of 4.79 g comes from. Dairy liquids behave much like water in a spoon, but they are a touch heavier or lighter depending on fat content, which is why each dairy product has its own number rather than sharing one. Shake or stir the container first if it has been sitting, because cream rises and the first spoonful from an unshaken carton can be richer than the last.
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. The method matters more than the number itself, because the same spoon of sour cream measured two different ways can give two different weights, and the USDA value assumes the poured method every time.
Worked examples
A pancake batter for two
A pancake batter for two uses 4 teaspoons (19.16 g) of sour cream stirred into the flour and egg, just enough to loosen the batter without making it runny. The batter should fall from the spoon in a thick ribbon, and if it is too stiff, add another teaspoon at a time rather than a whole tablespoon, because a little sour cream goes a long way in a small batter. Level each spoon so the batter is the same every time you make it.
A creamy pan sauce
A pan sauce for two chicken breasts starts with 3 teaspoons (14.37 g) of sour cream whisked into the pan juices after the chicken comes out, and the sauce thickens as it simmers for a minute. The amount matters because too much sour cream thins the sauce and it slides off the meat, while too little leaves it thick and pasty. Take the pan off the heat before adding the sour cream if it is a cultured one, because high heat can make it split.
A topping or dollop
A single serving of dessert takes 2 teaspoons (9.58 g) of sour cream as a topping, which is enough to add richness without drowning the dish. For a family pudding, multiply by the number of servings rather than guessing from the tub, and use a level spoon each time so every portion gets the same amount. If you are watching portions, weighing the topping on a scale is more honest than spooning it, because a heaped spoon can hold half as much again.
Practical guidance
Measuring dairy by the spoon
Pour the sour cream into the spoon until it reaches the rim, and hold it steady. Use the same spoon for the whole recipe so any small error stays consistent, and measure over the bowl so a drip lands where it belongs. Dairy varies from brand to brand, because fat content and thickness change how much fits in a spoon, so the figures here are approximate and a kitchen scale is the way to be sure.
Common mistakes with dairy
The most common mistake is using a heaped spoon when the recipe assumes a level one, which can add half as much again. Another is adding cultured dairy to a boiling pan, where it can split and curdle; take the pan off the heat first and stir it in gently. A third is measuring dairy straight from a cold fridge into a hot batter, which can seize chocolate or make a sauce lumpy; let it come to room temperature first when the recipe depends on a smooth mix.
Scaling and when to weigh
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of sour cream, count out about 20.9 teaspoons, and for 50 g, about 10.4 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 9.58 g, and doubling it means 8 teaspoons, or 38.32 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, use a scale or a measuring jug.
Storage. Refrigerate; use within 2 weeks of opening.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of sour cream?
One level teaspoon of sour cream weighs approximately 4.79 g. That figure comes from dividing the cup weight of 230 g by 48, and it assumes the ingredient is measured poured. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of sour cream make 100 g?
About 20.9 teaspoons of sour cream weigh 100 g, and about 10.4 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
How many teaspoons of sour cream are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of sour cream weighs approximately 14.4 g, which is three times the teaspoon weight of 4.79 g. Use the tablespoon table on this page when a recipe switches between the two units.
Does a heaped teaspoon of sour cream weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
Why do different sources give different weights for sour cream?
USDA lists sour cream at about 230 g per cup; King Arthur rounds it to 227 g. We use the USDA value of 230 g per cup on this page, and every figure here is approximate.
Can I substitute another dairy product for sour cream?
Sometimes, but not by spoon alone. Dairy products differ in fat and water content, so a spoon of one is not the same weight or behaviour as a spoon of another. Check the substitution guide for the pair you have in mind, and expect the texture to change a little even when the swap works.
How should I store sour cream?
Refrigerate; use within 2 weeks of opening. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.