Dairy & Eggs
Sour Cream
Cultured cream with tangy flavor and rich texture, adding moisture and tenderness to cakes and quick breads.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 230 | 8.1 | 243 |
| ¾ cup | 173 | 6.1 | 182 |
| ⅔ cup | 153 | 5.4 | 162 |
| ½ cup | 115 | 4.1 | 122 |
| ⅓ cup | 77 | 2.7 | 81 |
| ¼ cup | 58 | 2.0 | 61 |
| 1 tbsp | 14 | 0.5 | 14 |
| 1 tsp | 4.8 | 0.2 | 4.8 |
Full-fat provides best results in baking. Light versions may affect texture.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories193
Protein2.1g
Carbohydrates4.6g
Fat19g
Sugar3.5g
Sodium45mg
History
Sour cream originated in Eastern Europe, where cream naturally soured in the warm climate. Commercial production began in the early 20th century. In baking, it became popular in American kitchens in the 1950s for coffee cakes and pound cakes, where its fat content and acidity create superior texture.
Baking Tips
- 1Room temperature for smooth incorporation
- 2Adds richness without thinning batter
- 3Tenderizes cakes and quick breads
- 4Full-fat gives best results
Storage
How to Store
Refrigerator
Shelf Life: 1-2 weeks after opening
Substitutes
- Greek yogurt (1:1)
- Crème fraîche