How many cups is 100g of caster sugar? - Ice Cream Makers

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Posted on Apr 28, 2015

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100 Grams of caster sugar should be exactly 2 cups.

Here is a link to a fantastic website, you just choose the sugar and the measurement you want to weigh in, in the case grams and it tells you exactly how many cups. It has saved me a few times!

Sugar conversion weight volume into Cups Grams Ounces Pounds Quarts...

Colleen @ Mending Shed

Posted on Apr 28, 2015

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How many cups is 100g?

Here is how volume/weight conversions work. A gram is a unit of weight. A cup is a unit of volume. Volume is the amount of space an ingredient occupies and weight is the mass or "heaviness" of an ingredient.

500 grams of mini marshmallows = 10 cups
500 grams of flour = 4 cups
500 grams of sugar = 2.5 cups

As you can see, the weight for these ingredients are the same, yet the volumes are different. This is because each ingredient has a different density.

Here is another example:
A cup of feathers and a cup of lead pellets both occupy 8 fluid ounces of volume. The feathers will weigh a lot less than 8 ounces on a scale and the lead will weigh a lot more than 8 ounces on a scale.

Asking how many cups equal 100 grams would be the same as asking how many hours are in a 100 inches. Volume and weight are two completely different measurement systems... just as time and length are two different measurement systems. The only difference is that volume and weight can be linked through density.... mathematically speaking. Density = Mass divided by Volume. Density can change for the same ingredient. For example, a cup of sifted flour will weigh a lot less than a cup of unsifted flour. A pint of water will vary in weight depending on the temperature of the water.

There are websites that do volume/weight conversions based on density. Two great websites are:
http://www.onlineconversion.com and
http://www.gourmetsleuth.com or, you can look in a cookbook that has a volume/weight equivalency chart.

Apr 15, 2015 | Ice Cream Makers

Do you have any recipe for milk free ice cream? For lactose intollerant diet?? Perhaps Almond Milk or Soy Milk.

Here are some of the useful steps to make a milk free ice cream.
1.) Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl.
2.) Add a dash of salt, and a splash of vanilla extract to taste.
3.) Put a scoop of marshmallow fluff into the bowl and stir it in thoroughly.
4.) Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5.) Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in the freezer for another 20 minutes.

Jun 26, 2008 | Rival 8550-X 5 Quart Ice Cream Maker

How many cups are in a pound of powdered sugar

1 lb. sifted powdered sugar = 4-3/4 cups
1 lb. unsifted powdered sugar = about 4-1/4 cups

Jan 31, 2015 | Ice Cream Makers

How many cups is 170 gr of icing sugar?

3/4 of a cup. 1 oz is approx. 27 grams

Dec 26, 2014 | Ice Cream Makers

What is a recipe for this ice cream maker

What make and model is "this" ice cream maker?

Mar 09, 2013 | Ice Cream Makers

Don't have instruction manual. How do you make basic ice cream in this machine? How long do you freeze container in freezer? How long do you plug in?

Freeze the the container for at least 48 hours before using it. You can use whatever ice cream recipe you like in the unit. Basic vanilla - 3 cups whole milk - 1 teas vanilla - 1 cup heavy whipping cream - 1/2 cup sugar. Mix everything together in a pitcher and make sure the sugar is disolved. Taste it and make sure it is sweet enough for you. If not, add more sugar. If you use 2% your ice cream will not be very thick and it will take longer to set up and freeze.

Put the container in the ice cream maker. Turn it on (insert the plastic mixing blade if it has one) Pour the mixture into the ice cream maker if it has an open space to add mix through the top. If not - put the mix in before turning it on (my model is a little different than yours - sorry!)

when the ice cream is thick enough for you - then its done. It usually takes approx 15 - 20 for soft serve/milk shake consistency - and 30 - 45 for stiffer - ice cream. The ice cream does not get hard - at best its soft serve quality. There are other recipes that you cook which I hear will set up harder but I have not tried any yet.

You can make chocolate by using the same recipe above - and adding any liquid chocolate - or fudge. If you add strawberry preserves - it makes strawberry ice cream. sugar free drink mix added to the vanilla recipe above makes great flavors (crystal light drink power mixes ect)

Good luck!

Jul 13, 2011 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

Hi. Have just bought one at a second hand shop and tried to make the Lemon Sorbet. Ing: 300ml lemon juice, 100g sugar, 1egg white and water. HOW MUCH WATER Please.

Lemon Sherbet Ingredients
• 2 egg whites
• 3 - 4 cups (500-750 ml) lemonade
• sweeten to taste
Instructions Beat egg white until foamy but not dry. Mix in lemonade and sweetener and pour into Donvier. Freeze to desired consistency.

Mar 06, 2011 | Donvier Ice Cream Maker 1 Quart

I need Oster ice cream maker instructions. I have the Oster Quick Freeze Ice Cream Maker #768-08E, but it did not come with instructions. Any receipes for diabetic ice cream?

http://kitchen.manualsonline.com check out this website for your instructions.

3 cans fat free evaporated milk
1 quart fat free half and half
1 quart whipping cream
1 cup Splenda
vanilla to taste

Mix all together. Follow directions for electric ice cream maker. Makes 1 gallon. To make chocolate ice cream, add sugar free chocolate syrup in recipe.

Jul 31, 2009 | Ice Cream Makers

Lost instruction book

This is a custard base recipe
(using eggs and cream along with vanilla extract)

Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste)

First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream.

When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into your Ice cream Maker and freeze.
***************************************************
You can watch everything come together as it churns. It wont take more than 10-20min I always sample mine to "test" it.

Also here is a site I like to get more things you can do with your machine. http://www.ice-cream-recipes.com

Good luck, I might make some tonight. Sounds good

Apr 07, 2009 | Rival GC8151 1.5 Quart Ice Cream Maker

New rivl icecream maker

Hi Sunshine!

Here is a recipe from: http://recipes.lovetoknow.com/wiki/Category:Ice_Cream_Recipes

Ingredients for Vanilla Ice Cream, No. 2
• 3 cups cream
• 1 cup milk
• ¾ cup sugar
• 2 teaspoons vanilla
Instructions
1. No. 2 Recipe, Whip two cups of the cream; to the thin part that drains from the whip add 1 cup of cream and 1 cup of milk, the sugar, and scald thoroughly.
2. Cool and add the flavoring.
3. Freeze till soft mush, then add the whipped cream.
4. Turn the freezer as fast as possible for five minutes; remove dasher, repack and let stand thirty minutes before serving.
I remember sitting on Grandpa's old hand-crank ice cream maker
as a kid, holding it down for Grandpa! Add ice to the maker in about 4" increments, layering in between with a good sprinkling of rock salt (lowers the freezing point of water, so the saltwater solution is actually below freezing), crank until the motor won't turn, then CAREFULLY remove the paddles (DON'T CONTAMINATE the ice cream with the brine solution!) cover the top with plastic wrap or wax paper and let it "firm up" for 15-30 minutes. Then enjoy a great old-fashioned treat!!! Hope this helps, let me know how it goes, and good luck and happy eating! -WB

Jun 12, 2008 | Rival 8704 4 Quart Ice Cream Maker

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