Convert Icing Sugar from Cup to Teaspoon
How many teaspoons is 1 cup of icing sugar?
1 cup of icing sugar (Powdered Sugar) is 50 teaspoons. 2 cups of icing sugar is 100 teaspoons. 1/2 cup of icing sugar is 25 teaspoons. 1/4 cup (0.25 cup) of icing sugar is 12.5 teaspoons. Use the converter below for any amount.
- These figures use the metric cup (250 ml). A US cup is slightly smaller at 240 ml, so it holds a little less.
- Cup sizes are not standard worldwide, so the same cup of an ingredient can weigh more or less depending on the country. What is a cup measurement →
- A teaspoon here is the 5 ml standard, the same in the UK, Europe, and Australia. A US teaspoon is fractionally smaller at about 4.9 ml. When teaspoon size matters →
- A little over or under won't ruin the bake. An extra spoon mainly makes it sweeter.
More about measuring Icing Sugar
Icing Sugar substitutes
Ran out? What to use instead of icing sugar →
No measuring cups? The tool below gets you close, and a measuring cup set keeps every batch the same.
Scoop it right, get measuring cupsIcing Sugar Measurement Converter
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50 TeaspoonIcing Sugar Calculators & Baking Tools
Working with icing sugar? These tools handle the jobs a converter cannot.
- Pan Size Converter Rescale a recipe for a different cake tin size.
- Recipe Scaler Scale any recipe up or down and keep every ingredient in ratio.
Common Icing Sugar Conversions
Here are the most common icing sugar conversions from cups to teaspoons.
| Cups | Teaspoons |
|---|---|
| 0.25 cups | 12.5 tsp |
| 0.5 cups | 25 tsp |
| 0.75 cups | 37.5 tsp |
| 1 cup | 50 tsp |
| 1.25 cups | 62.5 tsp |
| 1.5 cups | 75 tsp |
| 2 cups | 100 tsp |
| 2.5 cups | 125 tsp |
| 3 cups | 150 tsp |
This is a volume conversion, so the result is the same for every ingredient. Use the cups to teaspoons volume converter to switch between cups, tablespoons, teaspoons, and millilitres without weighing.
Frequently Asked Questions
- What is 1 cup of icing sugar in teaspoons?
- 1 cup of icing sugar is 50 teaspoons. The ratio is fixed, so 2 cups of icing sugar is 100 teaspoons and 0.5 cups is 25 teaspoons. Use the converter above for any quantity, or check the conversion chart on this page for the most common amounts at a glance. Open the icing sugar converter
- How many teaspoons is 1.5 cups of icing sugar?
- 1.5 cups of icing sugar is 75 teaspoons. The ratio is fixed, so 1 cup of icing sugar is 50 teaspoons and 2 cups is 100 teaspoons. Type any other amount into the converter above for the exact figure, or use the chart above for the common ones.
- What is 2 cups of icing sugar in teaspoons?
- 2 cups of icing sugar is 100 teaspoons. Conversions scale in a straight line, so halving or doubling a recipe keeps the same ratio. 1 cup of icing sugar is 50 teaspoons, and you can multiply or divide that figure to match whatever your recipe needs. Enter any amount in the converter above for an exact teaspoons reading.
- How many cups of icing sugar is 50 teaspoons?
- 50 teaspoons of icing sugar is 1 cup. The conversion works the same in reverse, so you can switch between teaspoons and cups without changing the result. This helps when a recipe lists cups but you would rather weigh or measure in teaspoons. The converter above and the chart above cover both directions for any amount.
- How much is 1 cup of Powdered Sugar in teaspoons?
- Powdered Sugar is another name for icing sugar, so 1 cup of Powdered Sugar is 50 teaspoons, exactly the same as icing sugar. The figure does not change with the name: 2 cups is 100 teaspoons and 0.5 cups is 25 teaspoons. Use the converter above for any quantity, or read the conversion chart on this page for the most common amounts.
Related to Icing Sugar
Sugar
Granulated sugar is the coarse crystal that icing sugar is milled from, and it is heavier per cup (200 g vs 125 g), so it will not dissolve smoothly in frostings. Blend it to a fine powder first, or weigh rather than swapping by volume. See our Sugar converter.
Brown Sugar
Brown sugar cannot stand in for icing sugar in an uncooked frosting. Its crystals are coarse and damp, and they stay gritty however long you beat them, so keep brown sugar for the baked part of the recipe and ice the top with icing sugar. See our Brown Sugar converter.
Raw Sugar
Raw sugar has large, coarse crystals with a faint molasses taste, far removed from the fine powder of icing sugar. It packs much heavier (200 g vs 125 g per cup), so the two are not a straight swap. See our Raw Sugar converter.
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