Pick an ingredient, enter an amount and its unit, and see it in every other unit at once. The converter uses the ingredient's density, so a cup of flour and a cup of sugar give different weights.
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A cup is a measure of volume, but ingredients differ in how much they weigh per cup. A US cup of all-purpose flour weighs about 120 g, while granulated sugar weighs about 200 g and butter 227 g. How you fill the cup matters too. Scooping flour straight from the bag can pack in 20 to 30% more than spooning it in and leveling it. This converter uses typical "spooned and leveled" weights similar to those published by major baking references. It converts through grams, using the ingredient's density to cross between volume and weight. For consistent results, weigh ingredients whenever you can.
A US cup is 236.6 ml. Australian, Canadian and many other recipes use a 250 ml metric cup. Pick the one your recipe uses.
In the US, one stick of butter is 1/2 cup, 8 tablespoons or about 113 g.
About 120 g of all-purpose flour, spooned and leveled. Scooped flour can be 140 g or more.
About 200 g of granulated sugar, 213 g of packed brown sugar and 113 g of powdered sugar.
16 tablespoons, or 48 teaspoons, in a US cup.
Published densities vary slightly by source and measuring method. Differences of 5 to 10% are normal.
Yes. Choose "Custom density" and enter grams per US cup from the package or your own measurement.
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