Conversion Between Grams and Cups
Convert flour, sugar, butter, and many other common baking ingredients between grams, cups, ounces, and milliliters with ease.
FOLLOW THIS: The UK/US standard for a tablespoon is 15ml, so keep that in mind as you make your conversions. The standard volume of a cup is 240ml.
Please read on for details about how to use this converter and the reasoning behind the conversions that have been provided.
- This calculator's background
- The correct way to measure liquids into baking cups.
- If you're wondering whether scales or cups are better to use in the kitchen, I've got a long list of reasons why scales are better.
- A scant cup of what?
- How does the calculator decide where to round off numbers?
- Select Ingredient Conversion Tables
- Water
- Caster, Granulated, Granulated, Powdered, Confectioners', Brown, and Powdered Sugars
- Different types of flour: white, whole wheat, spelt, and self-rising
- Animal fats, vegetable oils, and margarine
- Lactose and Casein Free Milk & Cream1
- Dusted with Cocoa
Isn't it inconvenient when you come across a recipe calling for US cups but you only have scales?
I think I finally figured it out. my Online Conversion Tool for Metric and Imperial Units
Since those are the most frequently requested conversions, I've dubbed it "grams to cups / cups to grams," but it can also convert between grams, cups, ounces, and milliliters for a wide variety of baking ingredients. You can freely convert between grams and cups, cups and grams, milliliters and ounces.
Just choose your ingredient, input your desired and actual conversions, and the calculator will spit out the exact measurements you'll need.
The current version of the calculator includes the following ingredients:
- Water
- Caster sugar, granulated sugar, icing/powdered sugar, brown sugar, maple syrup, runny honey, golden syrup, and black treacle are all types of sugar and sweetener.
- Ingredients: Various Flour Types (including Self-Rising, Plain, Spelt, Wholemeal, and Cornflour)
- Vegetable oil, butter, and margarine are all examples of fats and oils.
- Ground Almonds, Chia Seeds, and Linseeds/Flax Seeds
- Buttermilk, Light Cream, Heavy Cream, Whipping Cream, Half & Half, Single Cream, Double Cream, and Buttermilk are all types of milk and cream.
- Cocoa powder, chocolate chips, mini marshmallows, popping corn, raisins, cream cheese, desiccated coconut, pudding rice, nutella, custard, and skim milk powder are among the other ingredients.
I'll always be spicing things up with new additions. Please let me know in the comments if there is a song that you feel should be included but isn't.
Charlotte's Lively Kitchen has a free printable gram to cup and cup to gram conversion chart for 12 common baking ingredients if you sign up for their mailing list.
On social media, I enquired as to the preferred method of filling cups among my audience. For my calculator, I followed the standard practice of scooping dry ingredients like flour or sugar out of the bag and then leveling the top. In addition, before opening the bag, I like to give it a quick squeeze to remove any large lumps.
1 cup of flour is typically equal to 120 grams, according to many conversion charts. The only way I've found to get it that low, though, is to sift the flour before spooning it into the cup. Not sure about you, but I find it easier to sift flour after measuring it. Because of the way I fill a cup, the weights I use for flour will seem off.
To measure out ingredients that come in smaller containers, I simply pour them straight from the bag into the cup and then smooth the surface.
To ensure that the cup is completely full of soft ingredients like butter or cream cheese, I use the back of a spoon to push them into the cup and then level the top.
There is no substitute for precision in baking, which is why you should always use grams if possible when following my recipes.
It's much more accurate to use grams instead of cups, but there are other good reasons to do so as well:
How full your cup is affects the conversion.
While figuring out all of the conversions for this tool, I noticed that the amount of an ingredient I could fit in a cup depended heavily on how I filled the cup.
Both cups appear to be full of flour in the image below. In spite of my best efforts to pack the flour in as tightly as possible, the one on the right is over 40% heavier than the one on the left.
You can't always put a cup in a cupboard.
A standard US cup measures 236 milliliters. The calculator I use assumes a volume of 240 ml, but most commercially available cups hold 588 ml. Some manufacturers, however, offer cups that hold 250 ml (but maintain a 1/2 cup size of 120 ml). )
As long as you know which is yours, this shouldn't be too much of a hassle. The fact that not all commercially available cups are of extremely high quality also presents a problem.
Both sets of measuring cups that I own don't accurately reflect the actual volume The 14 cup I use holds 65 ml when it should be 60 ml, and the full cup holds 225 ml when it should hold 240 ml (don't worry, I've made the necessary adjustments so the measurements are correct for a standard-sized cup).
It can be difficult to get some ingredients into the cup.
How do you measure cold butter from the refrigerator for a recipe that calls for it, like scones or shortcrust pastry?
You can't put everything in a cup.
Imagine trying to quantify walnuts. They won't fit as many if you throw them in whole, but if you mince them up first.
Now that the ingredient is inside the cup, how do you remove it?
After being filled, some ingredients, like Nutella or Black Treacle, can be difficult to remove. You probably won't get back as much as you put in, so you could reduce the amount of ingredients in your mixture.
Why interrupt your baking to do the dishes?
To continue measuring ingredients into one bowl, many sets of scales have a tare button that resets the scales to zero. This is convenient because it eliminates the need for using a plethora of separate measuring tools.
Consider a recipe that calls for one cup each of butter, flour, maple syrup, and Nutella. ) Either have a lot of cups on hand or wash the one you're using after each measurement if you want to be precise.
Less than a cup, or a scant cup. It's not the most precise measurement tool. In a similar vein, the amount that can be crammed into a heaped cup varies greatly from one cup to the next. Consequently, I never write a recipe using either of these terms (I always use a flat cup, tablespoon, or teaspoon instead).
I've rounded the numbers off to make the conversions more suitable for use in the kitchen.
- To the nearest gram
- Milliliters, rounded to the nearest milliliter
- One and a quarter ounces to the ounce
- Up to the nearest cup!
- a quarter teaspoon (representing a measurement of less than one teaspoon)
- Spoonful for less than a quarter cup
- A table spoon if the volume is more than a quarter cup
I figured it would be useful to provide some conversion tables for some of the more common ingredients in addition to the main calculator.
Water
Many American recipes call for a "stick of butter," but I've always wondered how much butter is actually contained in a "stick."
It takes half a cup of butter (113 grams, or 4 ounces) to make a stick.
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