1 teaspoon of powdered sugar weighs 2.35 g. A teaspoon is one forty-eighth of a cup, and a cup of powdered sugar is 113 g spooned and levelled, so the maths is 113 ÷ 48 = 2.35 g. The same cup divided by 16 gives the tablespoon weight of 7.1 g, and there are 3 teaspoons in every tablespoon. The number at the top of this page is the one most people need, and the rest of the page explains why that number moves around between kitchens and how to keep it steady.
Granulated sugar ground to a fine powder with a little cornstarch, and it is used for icings, glazes, dusting and buttercream.
All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 2.35 g |
| 2 tsp | 4.71 g |
| 3 tsp | 7.06 g |
| 4 tsp | 9.42 g |
| 5 tsp | 11.77 g |
| 6 tsp | 14.12 g |
| 7 tsp | 16.48 g |
| 8 tsp | 18.83 g |
| 9 tsp | 21.19 g |
| 10 tsp | 23.54 g |
| 11 tsp | 25.90 g |
| 12 tsp | 28.25 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 7.1 g |
| 2 tbsp | 14.1 g |
| 3 tbsp | 21.2 g |
| 4 tbsp | 28.2 g |
| 5 tbsp | 35.3 g |
| 6 tbsp | 42.4 g |
| 7 tbsp | 49.4 g |
| 8 tbsp | 56.5 g |
| 9 tbsp | 63.6 g |
| 10 tbsp | 70.6 g |
| 11 tbsp | 77.7 g |
| 12 tbsp | 84.8 g |
| 13 tbsp | 91.8 g |
| 14 tbsp | 98.9 g |
| 15 tbsp | 105.9 g |
| 16 tbsp | 113.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 28.2 g |
| 1/3 cup | 37.7 g |
| 1/2 cup | 56.5 g |
| 2/3 cup | 75.3 g |
| 3/4 cup | 84.8 g |
| 1 cup | 113.0 g |
One cup of powdered sugar weighs 113 g, so a quarter cup is 28.2 g and half a cup is 56.5 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. Granulated sugar ground to a fine powder with a little cornstarch, and it is used for icings, glazes, dusting and buttercream.
A note on disputed figures. King Arthur lists 113 g unsifted; sifted powdered sugar is about 100 g per cup because sifting adds air.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of powdered sugar measured two different ways can give two different weights, and the King Arthur Baking value assumes the spooned and levelled method every time.
Worked examples
Sweetening a cup of tea
A mug of tea sweetened with 1 teaspoon (2.35 g) of powdered sugar dissolves quickly if the tea is hot, and stirring for a few seconds is enough for the crystals to disappear completely. Measuring the spoon rather than pouring from the packet keeps each mug tasting the same.
A small glaze
A glaze for a dozen buns uses 2 teaspoons (4.71 g) of powdered sugar whisked with a splash of liquid until it runs in a thin ribbon, and the weight matters because a glaze that is too sweet sets hard while one that is too thin slides straight off the buns.
Sweetening a dressing
A vinaigrette that needs a touch of sweetness takes 3 teaspoons (7.06 g) of powdered sugar, and dissolving it in the vinegar before the oil goes in stops gritty crystals settling at the bottom of the jar.
Practical guidance
Level every spoon of powdered sugar with the back of a knife, and remember that a heaped spoon can weigh far more than the level figure on this page, which is enough to throw a cake or a glaze out of balance. For liquid sweeteners, pour slowly and read the spoon at eye level, since a spoon that looks full from above can still be short. If you sweeten often, a kitchen scale is the most reliable tool, because weighing powdered sugar removes the guesswork that comes from crystal size and packing. Until then, use the same spoon for the whole recipe so any small error stays consistent.
Scaling with spoons is straightforward once you know the weight of one spoon. To measure 100 g of powdered sugar, count out about 42.5 teaspoons, and for 50 g, about 21.2 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 4.71 g, and doubling it means 8 teaspoons, or 18.83 g. Scale every ingredient by the same factor, because changing the sweetener without changing the rest of the recipe throws the balance out. For large amounts, switch to a cup measure or a scale, since counting out spoon after spoon is slow and invites mistakes.
When should you weigh powdered sugar instead of measuring it? Whenever the recipe has to work the first time, and whenever sweetness is the point of the dish. A kitchen scale costs less than a single failed batch, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a spoon. Put the bowl on the scale, press tare, and add the powdered sugar until the display shows the number you need. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container, cool and dry, indefinitely.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of powdered sugar?
One level teaspoon of powdered sugar weighs approximately 2.35 g. That figure comes from dividing the cup weight of 113 g by 48, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of powdered sugar make 100 g?
About 42.5 teaspoons of powdered sugar weigh 100 g, and about 21.2 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
Does a heaped teaspoon of powdered sugar weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many teaspoons of powdered sugar are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of powdered sugar weighs approximately 7.1 g, which is three times the teaspoon weight of 2.35 g. Use the tablespoon table on this page when a recipe switches between the two units.
Why do different sources give different weights for powdered sugar?
Because the weight of a cup depends on how the ingredient is measured and on the source. King Arthur lists 113 g unsifted; sifted powdered sugar is about 100 g per cup because sifting adds air. We use the King Arthur Baking value of 113 g per cup on this page, and every figure here is approximate.
How should I store powdered sugar?
Airtight container, cool and dry, indefinitely. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.