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Quick Reference Tables
Flours & Dry Ingredients
| All-purpose flour (1 cup) | 120g |
| Cake flour (1 cup) | 125g |
| Bread flour (1 cup) | 130g |
| Almond flour (1 cup) | 96g |
| Cocoa powder (1 cup) | 85g |
| Cornstarch (1 cup) | 125g |
Sugars
| Granulated sugar (1 cup) | 200g |
| Caster sugar (1 cup) | 200g |
| Powdered sugar (1 cup) | 125g |
| Brown sugar, packed (1 cup) | 220g |
| Honey (1 cup) | 340g |
| Maple syrup (1 cup) | 320g |
Fats & Dairy
| Butter (1 cup) | 227g |
| Butter (1 tbsp) | 14g |
| Heavy cream (1 cup) | 240g |
| Milk (1 cup) | 240g |
| Sour cream (1 cup) | 240g |
| Cream cheese (1 cup) | 227g |
Liquids
| Water (1 cup) | 237g |
| Whole egg (1 large) | 50g |
| Egg white (1 large) | 30g |
| Egg yolk (1 large) | 20g |
| Vegetable oil (1 cup) | 218g |
| Vanilla extract (1 tsp) | 4g |
Why Weight Matters
- Precision: 1 cup of flour can vary by 30% depending on how it's scooped. 120g is always 120g.
- Consistency: Professional recipes use weight for reproducible results every time.
- Scaling: Ratios are maintained perfectly when ingredients are measured by weight.
- International recipes: Most countries outside the US use metric weight measurements exclusively.
💡 Tip: A digital scale with 0.1g precision is the single best investment for improving your pastry results.