Easter Ham 101

Weight Versus Volume

Measuring your baking ingredients using a scale instead of the measuring cups (which measure volume) is the best way to ensure the perfect amount of each ingredient. It might seem like a cup is a cup, but consider the density of your ingredients. A new bag of flour might be more compact than a less full, aerated one. And who knows that the recipe developer had in mind when she asked you to “lightly pack” that brown sugar? Using the scale removes all of these obstacles because an ounce of flour will always be an ounce of flour.

Precision Isn’t Everything 

While it’s mostly about precision for the professionals, there are a few other reasons to use weight instead of volume in your home kitchen. While cups are the standard measurement for most U.S. recipes, European recipes use weight instead. Different recipe sources will also use different methods, so the only constant is weight.

Using weight also makes it easier to scale your recipes up and down. Who wants to measure out 1/3 teaspoon of baking powder or take the time to count out 12 cups of flour? It would be much easier to put the ingredients on the scale and let the weight do all the work for you.

Ingredient Weight Chart

If your recipe doesn’t have weight measurements (or you want to convert some family favorites), check out this handy weight chart.

  • All-purpose or bread flour: 1 cup = 125 grams
  • Cake four: 1 cup = 140 grams
  • Self-rising flour: 1 cup = 125 grams
  • Whole wheat flour: 1 cup = 120 grams
  • Baking powder: 1 teaspoon = 4 grams
  • Baking soda: 1 teaspoon = 6 grams
  • Butter: 1/2 cup (1 stick) = 113 grams
  • Granulated sugar: 1 cup = 200 grams
  • Packed brown sugar: 1 cup = 220 grams
  • Confectioners‘ sugar: 1 cup = 113 grams
  • Cocoa powder: 1 cup = 85 grams