That is approximately 3/5 of a cup
its is half a cups (which is 2/4) and 8 teasoons ;)
Caster sugar is important ingredient when baking cakes and biscuits. The conversion for 140g into US cups is 0.62 cups.
One cup is 250 gm. 140 is about 3/5 of a cup.
All of it is in cups.
It is 2/3 of a cup.
That is approximately 3/5 cup
That is approximately 0.6 cups
One cup of granulated sugar is equal to approximately 1 3/4 cups of packed powdered sugar.
Divide it by 250. - So 300 gm is 1.2 cups.
Just about 2 1/3 cups of granulated sugar = 4 cups of powdered sugar. Use the blender method.
A "cup" is an American measure of volume equal to about 237 ml.
Superfine sugar- or Bartender's sugar, is more course than powdered sugar. Superfine sugar is similar to castor sugar (and can substitute each other), but if I were to put it in order, Superfine would have the largest granules, and powdered sugar would have the smallest. Powdered sugar cannot be substituted with superfine sugar, or castor sugar, since it's too fine :3.
Typically, one U.S. cup of granulated sugar weighs about 6.7 ounces, or 0.42 lbs.
Grams is a measure of weight/mass, cups is a measure of volume. The two can not be equated without information as to the density of the material being measured. You have said the material is sugar and granulated sugar weighs at 211.34 gram per (metric cup). So 370 go of granulated sugar = 370/211.34 = 1.75, or one and three quarter cups.
There would be 0.496 cups for every 3.5 ounces of granulated sugar. This means that there is 0.142 cups for every one ounce.
No... Powdered sugar is icing sugar. Granulated sugar is white sugar that is in granules. Chemically they are identical. The difference is in the physical structure. You can create your own powdered sugar by using a blender and granulated sugar. It won't be as fine, but it will be closer.
Yes, you can use granulated sugar as a substitute for castor (caster) sugar in a cake. Caster sugar is a quick dissolving sugar. So it will be necessary to grind standard granulated sugar in a food processor before using as a replacement. A blender can also be used.
It depends on how much granulated sugar you have. Also, sugar granules come in different sizes so you cannot measure the mass of a single granule.
Cornstarch is added to confectioners (powdered) sugar to prevent the sugar from lumping, so the amount is quite minimal. And adding cornstarch to granulated sugar isn't what makes it confectioners sugar. Confectioners sugar is much finer and softer than granulated sugar, it has a texture much like that of cornstarch. So you would have to be able to grind granulated sugar into a very fine powder in order to make it like confectioners sugar.