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Crème, acidulée, allégée en matières grasses, fermentée : combien de grammes dans une c. à café ?

Par Fidamen-Chefsolver Team | Révisé par Ugo Candido | Mis à jour

Reduced-fat cultured sour cream is produced the same way as full-fat sour cream but with a lower fat content — typically around 8–10% rather than 18–20%. Removing fat replaces it proportionally with water, which is denser, pushing the density to 1.023 g/ml — actually heavier than full-fat sour cream (0.972 g/ml) and close to half-and-half. A cup weighs approximately 242 g; a tablespoon weighs about 15.1 g, versus 14.4 g for the full-fat version. The consistency is slightly thinner and less stable in high-heat applications. Used as a lighter substitute in dips, dressings, and baked goods.

Conversion rapide

  • Tasse US = 236,588 mL
  • 1 c. à soupe = 14,787 mL
  • 1 c. à café = 4,929 mL

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D'après la densité mesurée de Crème, acidulée, allégée en matières grasses, fermentée (1.023 g/mL). Valeurs arrondies ; le poids réel varie selon la marque, le tassement et la température. Sources complètes dans l'outil sur ChefSolver.

Crème, acidulée, allégée en matières grasses, fermentée — c. à café → grammesDocumentation d'intégrationVous utilisez WordPress ?

Table de référence

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Questions fréquentes

Does reduced-fat sour cream weigh more or less than regular sour cream per cup?
More. Reduced-fat sour cream (1.023 g/ml, ~242 g/cup) weighs about 12 g more per cup than regular full-fat sour cream (0.972 g/ml, ~230 g/cup). Removing fat — which has a density of ~0.9 g/ml — and replacing it with water (~1.0 g/ml) increases the overall density of the product.
Can I substitute reduced-fat for full-fat sour cream by volume in baking?
By volume, yes — 1 cup is 1 cup. The weight difference is about 12 g per cup, which is not significant for most baking recipes. The bigger issue is texture: reduced-fat sour cream is slightly thinner and may affect moisture balance in dense cakes or cheesecakes. Adjust expectations for richness, not for volume-to-weight calculations.

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