Plain yogurt vs Sour cream
They swap 1:1 in most baking and dips, both tangy and thick. Sour cream is richer and higher in fat, so it bakes a little more tender; plain yogurt is tangier and lighter, and Greek yogurt is the closest match for sour cream's thickness. In hot dishes yogurt curdles more easily, so stir it in off the heat. For dolloping and richness, sour cream wins; for a lighter, tangier result, yogurt.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Plain yogurt | 245 g | Dairy & Fats | Yogurt is thick — pack it lightly into the cup and level it with a spatula. |
| Sour cream | 240 g | Dairy & Fats | Sour cream won't pour on its own — spoon it into the cup and level the top. |
How to swap plain yogurt and sour cream
- Equal sour creamSlightly tangier and a touch richer. Works in nearly any baked good calling for yogurt.
- Equal plain yogurt (Greek strained works best for thickness)Drop-in replacement in baking. In dips and cold applications, the tang is slightly sharper.
Full conversions: Plain yogurt converter · Sour cream converter. More swaps: Plain yogurt substitutes · Sour cream substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.