Cooking Unit Converter
Convert between cooking measurements and units for perfect recipes every time.
Scroll down for ingredient guide
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Volume Converter
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Ingredient Density Reference
Common cooking ingredient weights per cup for accurate conversions
🌾 Flour & Grains
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 🌾 All-Purpose Flour | 120g | 4.2oz | Sifted, spooned & leveled |
| 🍞 Bread Flour | 127g | 4.5oz | Standard measurement |
| 🧁 Cake Flour | 114g | 4.0oz | Standard measurement |
| 🌾 Rolled Oats | 90g | 3.2oz | Standard measurement |
| 🍚 Rice (uncooked) | 185g | 6.5oz | Standard measurement |
🍬 Sugars & Sweeteners
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 🍬 Granulated Sugar | 200g | 7.1oz | Standard measurement |
| 🍯 Brown Sugar (packed) | 213g | 7.5oz | Packed measurement |
| ❄️ Powdered Sugar | 120g | 4.2oz | Sifted |
| 🍯 Honey | 340g | 12.0oz | Liquid at room temp |
🧈 Fats & Oils
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 🧈 Butter | 227g | 8.0oz | Room temperature |
| 🫒 Vegetable Oil | 218g | 7.7oz | Standard measurement |
💧 Liquids
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 💧 Water | 237g | 8.4oz | Standard measurement |
| 🥛 Milk | 245g | 8.6oz | Standard measurement |
💡 Tip: Weight measurements are more accurate than volume. Use a kitchen scale for best results in baking.
Master Cooking Unit Conversions with Step-by-Step Math
Learn step-by-step how to convert between different cooking units with practical examples from baking, cooking, and recipe scaling
1. Volume to Weight Conversion (Cups to Grams)
Basic Formula
Weight (g) = Cups × Density (g/cup)
Example: 2 cups flour → 2 × 120g = 240g
Reverse Formula
Cups = Weight (g) ÷ Density (g/cup)
Example: 240g flour → 240 ÷ 120 = 2 cups
Key Concept: Different ingredients have different densities
1 cup of flour ≠ 1 cup of sugar ≠ 1 cup of butter (in weight)
Purpose:
Convert between volume and weight measurements for accurate baking.
“How much does 2 cups of flour weigh?”
Benefits:
Weight measurements are more consistent and accurate than volume, leading to better baking results and recipe scaling.
Steps:
1. Identify the ingredient and its density (grams per cup)
2. Multiply cups by the density
3. Add grams unit to your result
Example: 2 cups of all-purpose flour
Step 1: Flour density = 120g/cup
Step 2: 2 cups × 120g/cup = 240g
Result: 240g
Example: 1.5 cups of granulated sugar
Step 1: Sugar density = 200g/cup
Step 2: 1.5 cups × 200g/cup = 300g
Result: 300g
Pro Tip:
Weigh ingredients directly into your mixing bowl using a kitchen scale for the most accurate and efficient baking.
Example:
“Recipe calls for 2 cups flour and 1 cup sugar. That's 240g flour + 200g sugar = 440g total dry ingredients.”
2. Volume to Volume Conversion (Cups to Tablespoons/Teaspoons)
Cup Breakdown
1 cup = 16 tbsp = 48 tsp
Example: 0.5 cup → 0.5 × 16 = 8 tbsp
Tablespoon Breakdown
1 tbsp = 3 tsp
Example: 2 tbsp → 2 × 3 = 6 tsp
Key Ratios: 1:16:48 (Cups:Tablespoons:Teaspoons)
These ratios work for all liquid and dry volume measurements
Purpose:
Convert between different volume measurements for recipe scaling.
“How many tablespoons is 1/4 cup?”
Benefits:
Essential for recipe scaling, using different measuring tools, and adjusting small ingredient amounts accurately.
Steps:
1. Identify your starting and target units
2. Apply the conversion factor
3. Double-check with common fraction equivalents
Common Fractions: Cups to Tablespoons
1/4 cup = 4 tbsp
1/3 cup = 5⅓ tbsp
1/2 cup = 8 tbsp
3/4 cup = 12 tbsp
Common Fractions: Tablespoons to Teaspoons
1/2 tbsp = 1½ tsp
1 tbsp = 3 tsp
2 tbsp = 6 tsp
3 tbsp = 9 tsp
Quick Reference:
¼ cup = 4 tbsp, ⅓ cup = 5⅓ tbsp, ½ cup = 8 tbsp, ¾ cup = 12 tbsp
Example:
“Recipe needs ¼ cup vanilla extract. I only have a tablespoon measure. That's 4 tablespoons.”
3. Recipe Scaling (Doubling/Halving)
Scaling Formula
New Amount = Original × Scale Factor
Example: Double recipe → 1 cup × 2 = 2 cups
Common Scale Factors
Half = ×0.5, Double = ×2, Triple = ×3
Example: Half recipe → 2 cups × 0.5 = 1 cup
Special Note: Baking time and temperature may need adjustment
Scaled recipes may require different pan sizes and cooking times
Purpose:
Adjust recipe quantities for different serving sizes or batch amounts.
“How do I double this cookie recipe?”
Benefits:
Allows you to make larger or smaller batches while maintaining the same flavor and texture ratios.
Steps:
1. Determine your scale factor (0.5 for half, 2 for double, etc.)
2. Multiply each ingredient amount by the scale factor
3. Adjust pan size and possibly baking time
Example: Doubling a cake recipe
Original: 2 cups flour, 1 cup sugar
Doubled: 4 cups flour, 2 cups sugar
Scale factor: ×2
Example: Halving a cookie recipe
Halved: 1.5 cups flour, 0.5 cups butter
Scale factor: ×0.5
Important:
Scale all ingredients proportionally, including spices and leavening agents. Some ingredients like eggs may need special handling.
Example:
“Making cookies for a party. Original recipe serves 12, I need 24 servings. Double everything: 2 cups flour becomes 4 cups, 1 tsp vanilla becomes 2 tsp.”
Tips & Best Practices for Cooking Unit Conversions
Memory Aid: 1 cup = 16 tbsp = 48 tsp (1:16:48 ratio)
Use this common reference to check your volume conversions
Quick Check: 1 cup flour ≈ 120g, 1 cup sugar ≈ 200g, 1 cup butter ≈ 227g
Common ingredient weights to verify your calculations
Volume Measurement Tips:
- • Use dry measuring cups for dry ingredients
- • Use liquid measuring cups for liquids
- • Level off dry ingredients with a knife
- • Read liquid measurements at eye level
- • Don't pack flour unless specified
Weight Measurement Tips:
- • Use a kitchen scale for most accurate results
- • Tare (zero) the scale with your bowl
- • Weigh ingredients directly into mixing bowl
- • Digital scales are more accurate than analog
- • Weight is more consistent than volume
Recipe Scaling Tips:
- • Scale all ingredients proportionally
- • Adjust pan sizes for different batch sizes
- • Monitor baking time - may need adjustment
- • Consider ingredient interactions when scaling
- • Test small batches first when scaling up
Watch Out For:
- • Confusing liquid and dry measuring cups
- • Packing flour when not specified
- • Not accounting for ingredient density differences
- • Scaling only some ingredients in a recipe
- • Using volume for ingredients better measured by weight
🔄 Quick Reference Conversions
Volume to Volume
Weight to Weight
Common Ingredients
Ingredient Density Reference
🌾 Flour & Grains
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 🌾 All-Purpose Flour | 120g | 4.2oz | Sifted, spooned & leveled |
| 🍞 Bread Flour | 127g | 4.5oz | Standard measurement |
| 🧁 Cake Flour | 114g | 4.0oz | Standard measurement |
| 🌾 Rolled Oats | 90g | 3.2oz | Standard measurement |
| 🍚 Rice (uncooked) | 185g | 6.5oz | Standard measurement |
🍬 Sugars & Sweeteners
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 🍬 Granulated Sugar | 200g | 7.1oz | Standard measurement |
| 🍯 Brown Sugar (packed) | 213g | 7.5oz | Packed measurement |
| ❄️ Powdered Sugar | 120g | 4.2oz | Sifted |
| 🍯 Honey | 340g | 12.0oz | Liquid at room temp |
🧈 Fats & Oils
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 🧈 Butter | 227g | 8.0oz | Room temperature |
| 🫒 Vegetable Oil | 218g | 7.7oz | Standard measurement |
🥛 Liquids
| Ingredient | Grams per Cup | Ounces per Cup | Notes |
|---|---|---|---|
| 🥛 Milk | 245g | 8.6oz | Standard measurement |
| 💧 Water | 237g | 8.4oz | Standard measurement |
📏 Accurate Measuring Tips
Volume Measurements:
- Use dry measuring cups for dry ingredients
- Use liquid measuring cups for liquids
- Level off dry ingredients with a knife
- Read liquid measurements at eye level
- Don't pack flour unless specified
- Sift flour before measuring for best accuracy
Weight Measurements:
- Use a kitchen scale for most accurate results
- Tare (zero) the scale with your bowl
- Weigh ingredients directly into mixing bowl
- Weight is more consistent than volume
- Professional bakers prefer weight measurements
- Digital scales are more accurate than analog
Common Conversions:
- 1 cup = 16 tablespoons = 48 teaspoons
- 1 tablespoon = 3 teaspoons
- 1 cup = 8 fluid ounces (for liquids)
- 1 pound = 16 ounces = 453.6 grams
- 1 stick butter = 8 tablespoons = 113g
- 1 cup water = 237ml = 237g
Ingredient-Specific Tips:
- Flour: Spoon into cup, level off
- Brown Sugar: Pack firmly into cup
- Butter: Use wrapper markings
- Honey/Syrup: Spray cup with oil first
- Cocoa: Sift to remove lumps
- Nuts: Chop before measuring