Weight Conversions for Flour, Sugar, and Other Common Baking Ingredients
For bakers craving consistency between batches of scones or accuracy when making a tricky cake, weighing ingredients is the key to success. Since not all recipes provide both the volume measurements (cups) and the weight measurements (ounces), here’s a handy list of the most common conversions for both dry and wet ingredients. Keep it handy — save it, pin it, print it — this holiday season and beyond.
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One thing to note: These are commonly accepted weight conversions, with the emphasis on “common.” They’re good to use for your own baking consistency in situations where no other weights are given, but if a cookbook or recipe gives its own conversions, you should always default to that. Some cooks and recipe writers may have their own preferred volume and weight conversions.