# Unit Conversions: Tackling the Metric System While I do like to think that baking is all fun and games, things can get a little tricky when I try to convert certain recipes from the metric system. This is actually an issue I frequently run into, as most of my favorite baking blogs are from other countries. I have become more familiar with metric units, but I still struggle with certain conversions off the top of my head. I’d love to just guesstimate and hope for the best, but as many of us have discovered (the hard way), baking requires precise measurement.

Below is a basic breakdown of what I’ve learned, and some terminology differences I’ve encountered. Hopefully this will help others who have come across similar conversion difficulties 😀 If you have a specific conversion that isn’t listed below, there are some amazing conversion tools out there that you can use as well!

Disclaimer: This list is great for a quick reference, but I still believe the best approach to conversions is using a kitchen scale that can switch between grams, ounces, milliliters and fluid ounces.

Abbreviations:

Teaspoon = tsp
Tablespoon = tbsp
Grams = g
Kilograms = kg
Milliliters = ml

Terminology:

Plain flour = all purpose flour
Wholemeal flour = whole wheat flour
White sugar = granulated sugar
Caster sugar = superfine sugar
Icing sugar = powdered sugar

GENERAL MEASUREMENTS: Cups, tablespoons and teaspoons.

1/2 tbsp = 1 1/2 tsp
1 tbsp = 3 tsp
1/4 cup = 4 tbsp
1/3 cup = 5 tbsp + 1 tsp
1/2 cup = 8 tbsp
2/3 cup = 10 tbsp + 2 tsp
3/4 cup = 12 tbsp
1 cup = 16 tbsp

WEIGHT CONVERSIONS: Grams and ounces

1 ounce = 28 grams
1 pound = 16 ounces = 453 grams
20 g = 3/4 oz
60 g = 2 oz
100 g = 3.5 oz
125 g = 4.5 oz
180 g = 6.5 oz
500 g = 18 oz
1 kg = 2 pounds = 32 oz

VOLUME CONVERSIONS: Milliliters, fluid ounces and cups

2 tbsp = 29.57 ml = 1 fl oz
1/4 cup = 60 ml  = 2 fl oz
1/3 cup = 80 ml = 2 2/3 fl oz
1/2 cup = 125 ml = 4 fl oz
2/3 cup = 160 ml = 5 1/3 fl oz
3/4 cup = 180 ml = 6 fl oz
1 cup = 250 ml = 8 1/3 fl oz
2 cups = 500 ml = 16 fl oz (1 American pint)
2 1/2 cups = 625 ml = 20 fl oz (1 Imperial pint)
4 cups = 1000 ml = 1 litre = 32 fl oz

OVEN TEMPERATURES
Fahrenheit.and Celsius

100 Celsius (C) = 212 Fahrenheit (F)
120 C = 250 F
140 C = 275 F
150 C = 300 F
160 C = 320 F
170 C = 325 F
180 C = 350 F
190 C = 375 F
200 C = 400 F
210 C = 410 F
220 C = 425 F
250 C = 480 F

SPECIFIC INGREDIENTS

Butter:
1 tablespoon = 14 grams =  1/2 ounce
100 grams = 7 tablespoons = 3 1/2 ounces
1/2 cup = 113 grams = 1 US stick = 4 ounces
1 cup = 227 grams = 2 US sticks = 8 ounces
250g = 1 AUS stick

Plain flour:
1 AUS cup = 150 grams = 5 ounces
1 US cup = 125 grams = 4 1/2 ounces

Brown sugar (loosely packed):
1 cup = 175 grams = 6.25 ounces

Brown sugar (tightly packed):
1 cup = 220 grams = 8 ounces

White sugar:
1 cup = 220 grams = 8 ounces

Caster sugar:
1 cup = 220 grams = 8 ounces

Powdered sugar:
1 cup = 120 grams = 4 1/4 ounces

Chocolate chips:
1 cup = 190 grams = 6 3/4 ounces

Honey and other syrups:
1 tbsp = 21 grams = 3/4 ounce
1/4 cup = 85 grams = 3 ounces
1 cup = 340 grams = 12 ounces

Happy Baking!! ## 2 thoughts on “Unit Conversions: Tackling the Metric System”

1. Bunny Eats Design says:

Nice guide. I use metric so US measurements always confuse me, especially the stick of butter. Our New Zealand butter comes in 500 gram blocks so I guess that is 4 and a bit sticks of butter.

1. Chelsweets says:

Thanks! I wish baking was an international language haha