Standard Weight of 1 Cup of White Sugar
For most standard baking purposes, 1 cup of white, granulated sugar is typically considered to weigh 200 grams (g), or about 7.1 ounces (oz). This conversion is based on the average density of finely granulated sugar when scooped and leveled correctly. This is the figure that reputable baking blogs and food websites, like Allrecipes, commonly use for their conversions.
Why Weighing is More Accurate than Measuring by Volume
The primary reason professional bakers and serious home cooks rely on kitchen scales is to eliminate the variables inherent in volume measurement. A cup of sugar is not always a cup of sugar. Here are the key factors that can alter the weight of a 'cup' of sugar:
- Granule size: The size of sugar crystals can vary between brands and types of sugar. A brand with finer, smaller crystals will pack more densely into a cup than one with coarser crystals.
- Humidity: The moisture in the air can cause sugar granules to stick together, which affects how much fits into a cup. Higher humidity can lead to a denser, heavier cup of sugar.
- Packing Method: How you fill the measuring cup dramatically changes the final weight. Scooping the sugar directly from a bag can result in a more densely packed cup, while spooning the sugar into the cup and then leveling it results in a looser, more accurate measurement. This is why baking guides often specify 'sifted' or 'firmly packed' for certain ingredients, but with granulated sugar, it's typically 'scooped and leveled.'
Granulated vs. Powdered Sugar: A Weight Comparison
It's important to differentiate between different types of sugar. While granulated white sugar weighs 200g per cup, powdered or confectioners' sugar is much lighter. This is because it is finely milled and has cornstarch added to prevent clumping.
Granulated vs. Powdered Sugar Weight
| Feature | Granulated White Sugar | Powdered Sugar (Confectioners') |
|---|---|---|
| 1 Cup Weight | ~200g (7.1 oz) | ~113-120g (4-4.2 oz) |
| Granule Size | Fine to medium crystals | Very fine, ground powder |
| Texture | Crystalline, free-flowing | Soft, powdery |
| Additives | Pure sucrose | Contains anti-caking agents like cornstarch |
| Packing Method | Spooned and leveled | Spooned and leveled |
Practical Tips for Accurate Sugar Measurement
For consistent and repeatable baking results, a kitchen scale is the best investment. But if you only have measuring cups, here's how to get the most accurate volumetric measurement possible:
- Fluff the sugar: Before measuring, use a spoon to aerate or "fluff" the sugar in its container. This prevents it from settling and becoming overly dense.
- Spoon, don't scoop: Use a spoon to gently fill your dry measuring cup. Avoid pressing or compacting the sugar into the cup.
- Level the top: Use a flat edge, like the back of a knife or a bench scraper, to level off the excess sugar from the top of the measuring cup. Do not tap or shake the cup, as this will cause the sugar to settle and change the volume.
- Confirm your recipe's standard: American recipes often use standard cup sizes (237ml), whereas British and Australian recipes may use different volumes (250ml). Some recipes will specify metric weights for greater precision.
Converting Sugar by Weight: A Quick Reference
Having a quick reference for sugar conversions can be a lifesaver. Here are some common conversions for granulated white sugar, based on the 200g per cup standard:
- ½ cup: 100 grams
- ⅓ cup: 67 grams
- ¼ cup: 50 grams
- 1 tablespoon: 12.5 grams
- 1 pound (454g): Approximately 2 ¼ cups
This is a standard guideline, but remember that for the highest accuracy, a digital kitchen scale is always the best tool. If you're a serious baker, weighing your ingredients can take your recipes from good to great every single time.
Conclusion: Precision Over Estimation
When baking, precision matters. While the volumetric measurement of 1 cup of white sugar is a good starting point, its standard weight of approximately 200 grams (7.1 ounces) is the key to consistent results. Factors like granule size, humidity, and the measuring method can cause variations in a 'cup's' actual weight. By using a kitchen scale, bakers can eliminate these variables, ensuring their recipes turn out perfectly every time. For those without a scale, mastering the scoop-and-level technique will provide the most reliable volumetric measurement possible.
For more information on the science of baking and conversions, visit King Arthur Baking's website. https://www.kingarthurbaking.com/pro/reference/ingredient-weight-chart
