Convert cups to grams powdered sugar easily.
1 cups x 120 = 120 g
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If you’ve ever tried making frosting or dusting a dessert, you know powdered sugar is the magic ingredient. But here’s the catch: baking is a science, and measurements matter. A slight miscalculation can turn fluffy buttercream into a gritty mess. That’s where converting cups to grams saves the day. Why? Because cups measure volume, and grams measure weight. Powdered sugar’s lightness means it’s easy to accidentally pack too much into a cup. Imagine scooping flour versus cotton balls—same cup, wildly different weights. Let’s get into the nitty-gritty of getting this conversion right.
Unit definitions
What is a cup (c)?
- Description: A unit of volume primarily used in cooking.
- Symbol: c
- Common uses: Measuring dry and liquid ingredients in recipes.
- Definition: In the US, 1 cup equals 240 milliliters. However, some countries use a metric cup of 250 ml.
What is a gram (g)?
- Description: A unit of mass in the metric system.
- Symbol: g
- Common uses: Weighing ingredients for precision in baking and science.
- Definition: One gram is 1/1000th of a kilogram, roughly equal to the mass of a paperclip.
Conversion formula
To convert cups to grams for powdered sugar:
grams = cups × 120
For grams to cups:
cups = grams ÷ 120
This assumes lightly spooned powdered sugar. If sifted, 1 cup may weigh closer to 100 grams.
Example calculations
- 2 cups to grams:
2 cups × 120 = 240 grams. Perfect for a standard frosting recipe. - 300 grams to cups:
300 ÷ 120 = 2.5 cups. Ideal for scaling up a batch of cookie glaze.
Conversion tables
Cups to grams powdered sugar
| Cups | Grams |
|---|---|
| 1 | 120 |
| 2 | 240 |
| 3 | 360 |
| 4 | 480 |
| 5 | 600 |
| 6 | 720 |
| 7 | 840 |
| 8 | 960 |
| 9 | 1080 |
| 10 | 1200 |
Grams to cups powdered sugar
| Grams | Cups |
|---|---|
| 100 | 0.83 |
| 200 | 1.67 |
| 300 | 2.5 |
| 400 | 3.33 |
| 500 | 4.17 |
| 600 | 5 |
| 700 | 5.83 |
| 800 | 6.67 |
| 900 | 7.5 |
| 1000 | 8.33 |
Historical background
The “cup' as a measurement dates back to early American cookbooks, where recipes relied on household items like teacups for consistency. It wasn’t until Fannie Farmer’s 1896 Boston Cooking-School Cook Book that standardized cups became popular. Grams, meanwhile, trace their roots to the French Revolution’s push for the metric system. Bakers worldwide now benifit from this blend of tradition and precision. In Europe, grams dominate, while the US clings to cups—a quirk that keeps conversion tools like ours in business.
Interesting facts
- Cornstarch secret: Powdered sugar contains 3-5% cornstarch to prevent clumping. That’s why it’s not interchangeable with blended granulated sugar.
- Snowy nicknames: Called “icing sugar” in the UK and “confectioners’ sugar” in the US, it’s the same product.
- Dusting science: The fineness of powdered sugar (10X) allows it to dissolve instantly, making it perfect for glazes.
- Medieval origins: The earliest versions were made by grinding sugar with a mortar and pestle, a labor-intensive process.
- Non-baking uses: It polishes silverware and removes grass stains—handy for post-picnic cleanup.
FAQ
Powdered sugar has a finer texture and often contains cornstarch, making it less dense. One cup typically weighs 120 grams, compared to 200 grams for granulated sugar.
Spoon the sugar into the cup without packing it, then level it with a knife. Tapping or compressing it can add up to 20% more sugar by weight.
No. The US uses a 240 ml cup, while other countries may use a 250 ml metric cup. Always check which standard your recipe follows.
Not directly. Powdered sugar contains cornstarch and has different dissolving properties. Use a blender to make homemade versions if needed.
Humidity, compaction, and sifting affect volume. For accuracy, use a kitchen scale instead of relying solely on cups.