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Measurement Conversions!

Disclaimer: When converting from grams/mls to ounces/fluid ounces there is no change, it’s just a different scale. However, when measuring by volume (i.e. cups) there will be variation. Weighed measurements are much more accurate and this is why I use them for baking (plus I’m British, measuring in cups isn’t so much of a thing here!). You totally can bake successfully with cups, and I have done so many times. However, if you convert my weighed measurements to cups, please note that your results may vary slightly.

Please also note, these conversions are for American cups, as I understand it they can vary slightly by country.

Double/halve/etc conversions to get the weight you need (i.e. if you need 250g flour, that is 2 cups. If you need 100g granulated sugar that is 1/2 cup etc)

Measurement conversion for dry ingredients

  Grams Ounces US Cups
Plain/All Purpose/SR Flour 125 4.4 1
Caster Sugar (super fine granulated) 225 8 1
Granulated Sugar 200 7 1
Brown Sugar, packed 200 7 1
Icing sugar (powdered/confectioners) 115g 4 1

 How to properly measure dry ingredients with cups

Flours: Spoon the flour into the cup (do not scoop using cup) until it is heaped, then use the edge of a butter knife, or similar, to level it off so the surface of the flour is flat and level with the brim of the cup.

Caster and Granulated Sugars: These don’t compress the same way flour does, so you can scoop straight from the bag or spoon in until heaped. Level off with the edge of a butter knife so the surface of the sugar is level with the brim of the cup.

Packed Brown Sugar: Scoop or spoon the sugar into the cup, then use the back of a spoon to press down the sugar as tight as you can, add more until you have a level surface that is as compressed as you can get it.

Icing Sugar: Spoon the flour into the cup (do not scoop using cup) until it is heaped, then use the edge of a butter knife, or similar, to level it off so the surface of the flour is flat and level with the brim of the cup.

Note: You will need to use measuring cups of course, because as you know mugs, tea cups etc come in all shapes and sizes. You can buy these pretty much anywhere! UK cups are slightly bigger than US cups, for the purpose of these conversions I am using US cups as those most likely to want conversions will be using US cups.

Measurement conversions for Butter

 Grams  Ounces  US Cups Sticks  Tablespoons
225 8 1 2 16

Measurement conversions for Liquid ingredients:

Millilitres Fl Oz US Cups  Tablespoons
240ml 8 1 16

How to properly measure liquid ingredients

This applies to whatever measurement method you’re using.

Place your measuring jug on a level surface, crouch down so you’re eye level with the measurement lines. Slowly pour your liquid in until it is in line with your measurement line.

When it comes to measuring liquids, it is all the same no matter the liquid.

Note: When measuring thick liquid ingredients, such as yogurt or sour cream, with cups you will want to use a dry measuring cup – conversions below

Measurement conversions for thick liquids, such as yoghurt or sour cream using dry measuring cups

 Grams  Oz  US Cups
245 8.5 1

 Spoon conversions for liquids

 Tablespoons  Teaspoons  Mls  Fl Oz
1 3 15 0.5

Oven Temperature Conversions (C/F also applies to thermometer)

 Celsius  Fahrenheit  Gas Mark
105 225 1/3
120 250 1/2
130 275 1
150 300 2
165 325 3
180 350 4
190 375 5
200 400 6
220 425 7
230 450 8
245 475 9

Note: I have given the Gas Mark options for those with a gas oven, however I highly recommend you use an oven thermometer when using any oven as the temperature you set on your dial isn’t always the same as what happens inside the oven – especially if it’s an older oven.

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I hope these conversions are helpful! If you have any questions, need any help or there’s anything I’ve missed just let me know!

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