UK – US Conversion

As you may have already guessed, I am based in the UK.

I have found a lot of differences between UK and US ingredients, names, and measurements which may be confusing to my US readers when I post a recipe in metric.

To set this straight, I have created a printable infographic chart/guide highlighting…

  • Liquid and volume measurements for teaspoons, tablespoons and cups to fluid millilitres (ml)
  • Oven temperature conversion from gas marks to Celsius (°C) and Fahrenheit (°F)
  • Specific ingredients from grams (g) to cups:
    • butter,
    • sugar – white granulated, caster (superfine), brown and icing (powdered/confectioners’) sugar,
    • flour – plain (all-purpose) and self-raising (self-rising),
    • raisins, sultanas and currants,
    • ground almonds,
    • syrups,
    • uncooked rice.
  • And the common UK-US name differences for ingredients and tools.

UK-US Conversion Chart Printable

UK-US cups, grams, ml, and ingredients convertion chart/guide

NOTE: If using on your own site, please give attribution.

Looking for conversion charts on the following?

  • Oven temperature guide (°C to °F and Gas Marks),
  • Cake tin batter sizes – round/square,
  • Solids, Liquids, Grams (g), and Ounces (oz) conversion,
  • Marzipan (almond paste), rolled fondant/sugarpaste size rolling guide,
  • Cake baking tin size to temperature and baking time chart,
  • Upscaling and downscaling cake recipe/batter quantities.

All of the above is covered on my other conversion guide.

If you cannot find what you are looking for, please do not hesitate to drop me an email.

Never Miss a Recipe!

Subscribe to get new posts and recipe updates via email. Plus, a FREE eBook of my top 10 recipes:


  1. MISCHIEF says

    SO GLAD FOR YOUR INGREDIENT TRANSLATIONS! i’ve often wondered about caster sugar in uk recipes, but now i find i was correct. Would i have to make powdered sugar any finer to match caster sugar? MISCHIEF

    • says

      No, powdered sugar isn’t caster sugar. Caster sugar is like granulated but the sugar crystals in caster sugar are finer than that of granulated. I hear it’s labeled as superfine sugar in the US but isn’t the same thing as powdered sugar. Hope that helps?

    • says

      Hi Joyce,

      It’s so hard to convert weight into volume. For example, converting 1 cup (volume) of granulated sugar to grams (weight) is 200g, but 1 cup of feathers would not be the same, make sense?

      It will also depend on on how you chop it too. If you chop rhubarb chopped into smaller chunks you will be able to get more into the cup than that of bigger chunks. This is the main reason why we weigh our ingredients in the UK so they’re always perfectly accurate. :)

      However, I googled this for you and it states that 300g of rhubarb is 2 cups. So 500g will be approx. 3 and just slightly over 1/4 cups. Or the US ounce weights are… 300g = 10.6 oz, and 500g is 17.6 oz.

      Hope that helps? If you need any further help, don’t hesitate to email me. Thanks for stopping by.

  2. says

    I am a new American Expat living in the UK. This is so helpful. I have favorite recipes from home that I struggle to convert. And i don’t know what some ingredients are in UK recipes. I’m trying to convert to metric but it’s not easy. Thanks for this!

    • says

      I’m glad you’re finding the chart helpful, Kimberly. I know it must be a struggle for you right now with the culture and ingredient differences, so if you have any questions about any ingredients or anything not listed here, feel free to contact me and I’ll do my best to help.

      I can work in both cups (volume) and weight. They sell the measuring cups here too should you need them. However, if I were you, and you still have recipes that work in cup measurements, I’d stick with using the cups for them. It’s a big hassle to convert everything and if I didn’t blog my recipes, I wouldn’t bother to convert. Saying that, weight measurements are more accurate (us Brits are all for perfection, eh?) so for those I’d get a scale.

      You can enjoy the best of both worlds here. Have fun!


Leave a Reply

Your email address will not be published. Required fields are marked *