A pound of granulated sugar contains cups.
| Pounds of Sugar | Cups (US) |
|---|---|
| 1 lb | 2.25 cups |
| 2 lb | 4.5 cups |
| 5 lb | 11.25 cups |
| 10 lb | 22.5 cups |
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How many cups does a 2-pound bag of granulated sugar contain?
| C&H® Sugar Package Requirements (approximate) | ||
|---|---|---|
| 1 packet | = | 1 teaspoon |
| 1 lb | = | 2 1/4 cups |
| 2 lbs | = | 4 1/2 cups |
| 4 lbs | = | 9 cups |
I was then able to create some baseline ranges from which to work. If you’re searching for a container that can store five pounds of flour, you should seek for something that can: 4.4-6 quarts 150-190 fluid ounces 18-20 cups 1-1.5 gallons 4.5-6 liters While there are many efficient, practical, BPA-free, food-grade plastic flour storage containers available (and on our list! ), it is far more difficult to locate containers that are fashionable enough for the countertop. Unfortunately, the majority of those adorable countertop trios of beautiful jars for storing flour, sugar, and coffee or tea or whatever cannot accommodate an entire five-pound bag of flour.
Therefore, you must decant part of the flour into the ornamental jar and locate an other location to store the remainder. If it works for you, that’s fine, but that’s not my cup of tea. Like the majority of people, I have a modest kitchen and pantry. I desire one container large enough to keep ALL of my flour, as opposed to two smaller containers that each hold a portion of it.
Fortunately, I was able to locate at least a couple glass flour storage containers that will look excellent on your countertop AND can accommodate a whole five-pound bag of flour. These containers fulfill as many “safe flour storage” requirements as feasible.
Is 1 cup of sugar and 1 cup of caster sugar equivalent?
Image of Caster Sugar Substitute by Meredith. Meredith Typically, granulated sugar will suffice as a substitute for caster sugar. Replace in a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar). If you are substituting granulated sugar for caster sugar in a cake or cookie recipe, consider the following: Start with butter that is slightly cooler than room temperature, then cream the butter and sugar for longer than usual.