Measuring sugar for a recipe

The amount of sugar needed depends on its type – granulated white sugar, brown sugar, or confectioners’ sugar (powdered or icing). Measuring methods differ among these sugars, because 1 pound of each yields 2, 2 1/4, and 4 1/2 (sifted) cups respectively.

White granulated sugar is usually poured into fractional measuring cups and leveled with a spatula. If it becomes lumpy, it can be mashed and sifted before measuring. Brown sugar contains 2 percent moisture, so it has a tendency to pack down and become hard. Lumping can be prevented by placing the brown sugar in an airtight container and storing it in the refrigerator or freezer. Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds, or in a conventional oven set at about 200^oF (93^oC) for a few minutes. Brown sugar is measured by pressing it firmly into a fractional metal measuring cup and leveling it. The packing should be firm enough that the brown sugar retains the shape of the measuring cup when it is turned out. Lump-free or free-flowing brown sugar, which weights 25 percent less than regular brown sugar, is measured in the same manner as granulated white sugar.

Confectioners’ sugar must be sifted before measuring to break up any existing lumps. The light, airy nature of confectioners’ sugar causes it to have a greater volume than the same amount of granulated sugar, which is why 1 3/4 cups of confectioners’ sugar is equal to the weight of 1 cup of granulated sugar. After sifting, confectioners’ sugar is measured the same way as granulated sugar.