Sugar Converter

Sugar conversion is essential for any baker, whether you are adapting a recipe from another country, reducing sweetness for health reasons, or scaling up for a larger batch. Unlike water where volume and weight correspond directly, different types of sugar have vastly different densities, making accurate conversion crucial. This comprehensive sugar converter accounts for these differences, providing precise measurements for granulated, powdered, and brown sugar to ensure your baked goods turn out perfectly sweet every time.

Granulated Sugar: The Baking Standard

Granulated white sugar is the most commonly used sweetener in baking and cooking. It consists of refined sucrose crystals and is relatively consistent in density. One cup of granulated sugar weighs approximately 200 grams (7 ounces). This standard works well because the uniform crystal size allows for predictable packing. Superfine sugar (caster sugar) is more finely ground but weighs approximately the same per cup. Coarse decorating sugar weighs less per cup due to its larger crystal size and more air pockets between crystals.

Powdered Sugar: Light and Fluffy

Powdered sugar (confectioner's sugar or icing sugar) is granulated sugar ground to a fine powder, usually with a small amount of cornstarch added to prevent clumping. Due to its light, airy texture, powdered sugar weighs significantly less than granulated - only about 120 grams per cup when sifted. Unsifted powdered sugar may weigh slightly more due to settling and clumping. Always sift powdered sugar before measuring for the most accurate results. This difference matters greatly in frosting and glaze recipes where texture depends on precise ratios.

Brown Sugar: Packed for Measurement

Brown sugar is unique because it must be packed firmly into the measuring cup to get consistent results. One firmly packed cup of brown sugar weighs approximately 220 grams, slightly more than granulated sugar because the molasses content increases density. Light and dark brown sugar weigh the same when packed equally - the difference is purely in molasses content and flavor. Unpacked or loosely measured brown sugar will yield significantly less than recipes expect, resulting in less sweetness and moisture in your baked goods. When a recipe specifies brown sugar, always assume it means packed unless otherwise stated.

Alternative Sugars and Substitutions

When substituting between sugar types, remember that they are not equal weight-for-weight or cup-for-cup. Replacing 1 cup granulated (200g) with powdered sugar requires about 1.75 cups of powdered to get equivalent sweetness and weight. Brown sugar can replace granulated at a 1:1 ratio in most recipes, adding moisture and caramel flavor. Coconut sugar weighs similar to granulated (around 180g per cup). Honey and maple syrup require volume reductions (use ¾ cup for every 1 cup sugar) and liquid adjustments in the recipe.

Sugar Conversion Quick Reference

• Granulated: 1 cup = 200g = 7 oz = 16 tbsp
• Powdered (sifted): 1 cup = 120g = 4.2 oz
• Brown (packed): 1 cup = 220g = 7.8 oz
• 1 tablespoon granulated: = 12.5g = 0.44 oz
• 1 teaspoon granulated: = 4.2g = 0.15 oz
• 1 pound sugar: = 2.25 cups = 454g

Practical Applications

• Recipe Conversion: Adapting European recipes using grams to American cups
• Sugar Reduction: Accurately reducing sugar while maintaining recipe balance
• Commercial Baking: Scaling recipes for large batch production
• Dietary Tracking: Calculating exact sugar intake for nutritional monitoring
• Candy Making: Precise measurements for temperature-sensitive confections
• Beverage Creation: Consistent sweetness in cocktails and specialty drinks