907.18 grams. To convert grams to pounds, you need to take the mass in grams and multiply it by 0.0022046. If you're going from pounds to grams, then you need to take the weight in pounds and multiply by 453.6. Gram is a mass; you can convert it to kilogram, ton, milligram, pound, ounce, or similar units of mass. Conversion from these to volume such as liters, gallons, quarts, pints, and cups, and can only be converted to each other if you have the specific item being measured, as each item has a different density.
Unsifted (i.e. you scoop the tablespoon right from the bag), you'll get about 7.5 grams. If you sift the sugar first then fill the spoon, it's about 6.2 grams. Both assume the sugar is levelled after the spoon is filled.
The above answer explains why experienced cooks ALWAYS weigh ingredients to obtain accurate quantities. Spoons and cups vary considerably in size and capacity. Variations are as high as 20% in many cases. Recipes commonly make the statement: All spoon measures are assumed to be ''slightly heaped or rounded".
The first respondent's answer, above mine, obviously is a careful, and experienced cook. Good cook books often have a long list of cooking ingredients which show the WEIGHT of a teaspoon, dessertspoon, tablespoon, cup, etc of all commonly used ingredients with their equivalent shown in GRAMS. Modern electronic weighing scales are not expensive. Every cook needs them.
do i need to sift icingsugar when baking lemon squares
5 grams of sugar
About 600 to 750 grams
You can convert 300 g of icing sugar into ounces or cups. 300 grams of icing sugar is equal to 12 ounces or 2.4 cups.
One cup of icing sugar weighs around 125 grams or 4.4 ounces.
Icing sugar is about 160 grams per cup. So that is about 2 cups.
400 grams of sugar is equal to approximately 0.88 pounds.
1500 grams of sugar is equal to approximately 3.31 pounds.
0.53 pounds.
Milliliters can't be converted to grams. Milliliters measure volume, while grams measure mass.
If you are making icing, yes. If you are making a meringue, no.
Confectioner's sugar is icing sugar mixture (pure icing sugar with a small amount (about 3%) of starch added as an anti-caking agent). Pure icing sugar is very fine powdered refined sugar with no added starch.