Icing Sugar (Powdered Sugar) — Cups to Grams Conversion
One cup of icing sugar, unsifted, weighs 120g (100g if sifted first).
Icing Sugar (Powdered Sugar) Cups to Grams Chart
| Cups | Grams | Grams (sifted) |
|---|---|---|
| ¼ cup | 30g | 25g |
| ⅓ cup | 40g | 33g |
| ½ cup | 60g | 50g |
| ¾ cup | 90g | 75g |
| 1 cup | 120g | 100g |
| 1½ cups | 180g | 150g |
| 2 cups | 240g | 200g |
| 3 cups | 360g | 300g |
Source: King Arthur Baking ingredient weight chart · Measurement method: Spooned & levelled
Tablespoon & Teaspoon Weights
| Measure | Grams | Notes |
|---|---|---|
| 1 tbsp (US/UK — 15ml) | 7.5g | Standard in US, UK, Canada |
| 1 tbsp (Australian — 20ml) | 10g | One-third larger than US/UK |
| 1 tsp (5ml — universal) | 2.5g | Same worldwide |
About Icing Sugar (Powdered Sugar)
Sugar crushed to a fine powder, usually with ~3% cornflour added to prevent clumping. Dissolves almost instantly, making it essential for uncooked icings, buttercream, and royal icing.
Why the Weight Per Cup Varies
The extremely fine particles trap a large amount of air — an unsifted cup weighs only 120g, roughly 40% lighter than granulated sugar, and drops further to about 100g per cup if sifted first.
Names in Different Countries
"Icing sugar" (UK/AU) = "powdered sugar"/"confectioners' sugar" (US/Canada). "Pure icing sugar" (AU) has no added cornflour.
Common Recipe Uses
Buttercream, royal icing, glazes, dusting cakes.
Substitutions
Blend granulated sugar with a little cornflour in a high-powered blender for 2–3 minutes for an emergency substitute.
Frequently Asked Questions
For most icings, yes — it removes lumps, but changes the weight from ~120g to ~100g per cup, so check which your recipe assumes.
Yes — same product, different regional name.
Its extremely fine particles trap far more air — 120g versus 200g per cup.
7.5g for a US/UK tablespoon, or 10g Australian.
Recommended for accurate baking
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