Weight Conversions
Being from the U.S, I’m sad to say that I don’t know the Metric system. Not even a little bit. I truly believe that we should all use the same system, or we should learn both systems in school. Alas, neither is true, so I have created this page. Recently, I have in fact been adding weight measures to my recipes. However, many of my older recipes (anything before August 2011) do not have any weight measures.
All of my measurements can be converted to weight and metric weights here. It took a lot of research for me to find each of these measurements. However, grams and milliliters are much more accurate than ounces and cups. This can cause discrepancies in “standard” conversions. However, these discrepancies are only a few grams or milliliters one way or the other, so it isn’t anything to be concerned about. Furthermore, I measure everything in cups and ounces, which is less accurate, so you can count on being accurate if you’re using the metric system. If I do have a major error on this page, please contact me and help me out. I’ll replace the wrong measurement with the right one right away.
I hope that this is helpful for both my U.S. and my International readers. If you don’t see an ingredient here, please let me know and I will add it, if possible. If all else fails, I have a scale that offers weights in ounces and grams, and I can give an answer based on that.
xoxo,
Darla
Flours
All-purpose: 1 cup = 4.5 ounces = 127 grams
Bread: 1 cup = 4 ounces = 127 grams
Cake: 1 cup = 4.25 ounces = 120 grams
Whole wheat: 1 cup = 4.6 ounces = 131 grams
Sugars
Granulated: 1 cup = 7 ounces = 200 grams
Brown sugar: 1 cup = 9 ounces = 255 grams
Confectioners’: 1 cup = 4 ounces = 125 grams
Extra Fine/Caster/Icing: 1 cup = 8 ounces = 225 grams
Butter: 1/2 cup (1 stick) = 4 ounces = 113 grams
Cocoa Powder: 1 cup = 3.5 ounces = 100 grams
Liquid Measures
1 teaspoon = 5 ml
1 tablespoon: 1/2 ounce = 15 ml
1 cup: 8 ounces = 250 ml
1 pint (2 cups): 16 ounces = 450 ml
1 quart (4 cups): 32 ounces = 1 L
1 gallon (4 quarts): 16 cups = 128 ounces = 4 L
Temperatures
225F = 105C
250F = 120C
275F = 130C
300F = 150C
325F = 165C
350F = 180C
375F = 190C
400F = 200C
425F = 220C
450F = 230C
475F = 245C
500F = 260C
{ 10 comments… read them below or add one }
Hi!
Just wanted to stop by for letting you know that THANK YOU SO MUCH for this page about weight conversions. I really need it. I’m from Spain, so it’s totally different, and as I love every single of your recipes(I found your blog yesterday, and I saw ALL the pages, since the very first post until the last one you’ve posted by far), I want to try them all, and this conversions are perfect for me. You have a wonderful blog, and it really inspires me to cook and bake things. You can think: well! that’s not “weird”. The funny part is that I’m just 16 years old, and every time I find a blog like yours, it’s like if I were in the paradise, and I’m not just saying it, I mean it. I don’t care if I have to translate everything, it’s really inspiring. So once more, thank you so much for such a wonderful blog.
Keep baking sweetness,
xoxo
.Alba
P.S. I’m very sorry for all the mistakes writing this, hope you understand at least, the meaning of the message, but I’m still learning English. (:
¡Hola Alba!
Thank yo so much for sharing, I am also very happy that I have done this. I had several people contact me with conversion questions, and I knew I needed to do something to help everyone out.
Thank you for your kind words. They are inspiring to me to keep baking and sharing with people. I think it is wonderful that you are so excited and passionate about baking at your age. Keep at it, and have fun with it (always have fun with it), and I hope it always makes you smile.
xo,
Darla
Thank you good site I could think of. Please help me in teaching dessert
This page like made my day, because I was looking trough your recipes and I was like: “Stupid Estonia with our grams and millilitres, nobody in the world uses these.” and I got sad, thinking how am I ever gonna make something if I don’t know the correct measures but then I saw this and I was like: ” Well, I am officially in heaven.” And ofcourse, you and your bakingdom, you are amazing and I love, love, love all of the amazingness:D
Thanks heaps for this. I’m American but I live in New Zealand right now so I have to convert everything. It’s so nice to get wonderful recipes and have a lot of the conversions already done.
hi darla! love your website, im trying to do your whipped vanilla frosting recipe. i live in mexico city and i frequently have problems translating the ingredients!
so i know the: azucar granulada ( granulated), azucar moscabado (brown sugar), azucar glass (icing sugar) but i do not know the confectioners it woould be lovely if u can help me !! thank !
Hi Adriana, The confectioners’ sugar is the same as icing sugar.
I hope this is helpful!!
merci : excellente idée !… avec juste une toute petite réserve : un pdf* aurait été parfait, pour pouvoir l’imprimer et le glisser dans nos fiches de cuisine !… (*à moins qu’il y en ait un quelque part et que je ne l’aie pas encore vu…) je viens de découvrir votre site et je l’adore : il prend place dès aujourd’hui dans mes favoris !… merci de partager idées, recettes et freebies (j’ai aussi téléchargé vos imprimables) avec autant de gentillesse… amicalement… Is
ps : et rencontrer une autre fan de Harry Potter est toujours un plaisir
!!!
Hi – Love you site and your recipes. Thank you for this info, it is very helpful.
Angie
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