![]() ![]() Vegetable/Canola/Safflower Oil: 1 cup (liquid measure) = 7 ounces = 200 gramsģ teaspoons = 1 Tablespoon = 1/2 ounce = 14 gramsĤ tablespoons = 2 ounces = 1/4 cup = 56 gramsģ2 tablespoons = 2 cups = 16 ounces = 1 poundsġ gallon = 4 quarts = 8 pints = 128 ounces = 3. Honey: 1 cup (liquid measure) = 10.9 ounces = 310 grams Molasses: 1 cup (liquid measure) = 9 ounces = 260 grams Water: 1 cup (liquid measure) = 8.2 ounces = 230 gramsĬorn Syrup: 1 cup (liquid measure) = 10.9 ounces = 310 grams CONVERSION CHART FOR COMMON BAKING INGREDIENTS FLOUR. Heavy Cream, Sour Cream, Yogurt: 1 cup (liquid measure) = 8.2 ounces = 230 gramsīutter: 1 cup (2 sticks) = 8 ounces = 220 grams Because measuring by weight is far more accurate than measuring by volume, and thus more likely to achieve reliable results, in our recipes we provide ounce measures in addition to cup measures for many ingredients. Milk (All Kinds), Half and Half, Buttermilk: 1 cup (liquid measure) = 8.2 ounces = 230 grams Granulated White Sugar: 1 cup = 7 ounces = 200 gramsīrown Sugar (Light or Dark): 1 cup = 7 ounces = 200 gramsĬonfectioners’ (Powdered/Icing) Sugar (dip and sweep): 1 cup = 4 ounces = 110 grams Instant Yeast, Active Dry Yeast: 2 1/4 teaspoons = 1/4 ounces = 7 grams If you have any questions or any conversions you’d like to see, please e-mail me!Īll Purpose Flour (unsifted, dip and sweep): 1 cup = 5 ounces = 140 gramsĪll Purpose Flour (unsifted, spooned into cup): 1 cup = 4 1/2 ounces = 125 gramsĪll Purpose Flour (sifted before measuring): 1 cup = 4 ounces = 112 gramsĬake Flour (unsifted, dip and sweep): 1 cup = 4 2/3 ounces = 130 gramsĬake Flour (unsifted, spooned into cup): 1 cup = 4 ounces = 110 gramsĬake Flour (sifted before measuring): 1 cup = 3 1/2 ounces = 100 gramsĬocoa Powder (spooned into cup): 1 cup = 3 1/4 ounces = 91 gramsīaking Powder, Baking Soda: 1 teaspoon = 5 grams Please use caution when applying them to your own recipes – a little tweaking may be required as the translation between volume and weight is always a tricky thing. Note that this information is based on baking references I’ve consulted and my own personal experience. ![]() If you come across one of my recipes and it isn’t converted, go ahead and use the conversions below. I am in the process of converting all the recipes on my website to have both standard and metric measurements (and to have them printable as well), but in the meantime I’m also putting up this page of conversions that I’ve accumulated over the years. That said, many of my recipes on this site are still in US standard measurements (cups, pints, teaspoons, etc.) because I adapted them from recipes that used these measurements, and I wasn’t diligent enough at the time to convert everything to metric as well. By using it, I eliminate one of the biggest factors that can influence the outcome of baked goods: imprecise measurement. That’s why I consider my kitchen scale to be one of the most indispensable tools in my kitchen. On the other hand, if you weigh out 5 ounces or 140 grams of flour on a scale, you’ll get the same amount every time. Use this table for their accurate measurements and then try some of our favorite pecan recipes. When measuring in US cups weight and volume are. What’s the difference in weight? Whether you packed in the flour tightly, levelled off the top of the measuring cup, shook the cup as you were filling it – all these variables will affect how much flour actually goes in your recipe – and it can vary every time. From almonds to walnuts, nuts give your baked goods just a little extra crunchespecially when they’re toasted. Like with any cooking weights never mix metric with imperial especially if using a recipe with US weights. ![]() Use a measuring cup to scoop out a cup of flour from a bag and weigh it on a kitchen scale. I use measuring flour as the best example. However, for baking, where precision is key to the success of many a recipe, once you measure in weight, you’ll realize the imprecision of using volume. In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. This is why I have listed down cups to grams measurement for some of your basic baking ingredients to make the transition easy for you.Here’s my philosophy on measurements in baking in two sentences: Use a scale. Now I understand that cups have been the “go-to” measuring scale for a long time now, and you may be used to using them. ![]() This is why it’s very important to have a food scale for baking. Each measuring cup can vary significantly in volume depending on how you use it.Īs we all know, baking is a very precise science, even a few grams worths of variance can completely throw off your recipe Measuring cups are a very unreliable way of weighing ingredients, especially dry ones. If I could give you only one baking tip, it would be to throw out your measuring cups and buy a food measuring scale (don’t actually throw them out, they can be useful sometimes □). ![]()
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