Ingredient Specific Conversions


Butter:

Stick (bar)= 8 Tablespoons= 4 ounces= 1/2 Cup

2 Sticks= 16 Tablespoons= 8 ounces= 1 Cup

Salt:

A dash= 1/16 Teaspoon

A pinch= 1/8 teaspoon

Sugar(s):

1 Pound White= 2 Cups= 454 grams

1/2 Cup White= 100 grams

1 Pound Brown( packed down)= 2 1/2 Cups

1 Cup of White= 1 Cup of packed down Brown

1 Cup Super- fine Sugar= 1 C White= 190 grams

1 Pound Powdered (Confectioners) Sugar= 3 1/2 to 4 Cups

1 Cup of White Sugar= 1 3/4 Cup of Powdered (Confectioners) Sugar

1 Cup Powdered (Confectioners) Sugar= 80 grams

Flour:

1 Pound All- Purpose: 4 Cups

1 Pound Cake Flour: 4 3/4 Cups

1 Cup of Sifted Cake Flour= 7/8 Cup (or 1 Cup minus 2 Tablespoons) of Sifted All- Purpose Flour

1 Pound Whole Wheat Flour= 3 3/4 Cups

Yeast:

1 Yeast Cake (Fresh)= 3/5 Ounce

1 Dry Packet=2 1/4 to 2 1/2 Teaspoons

Eggs:

1 Egg= 1 Tablespoon yolk + 2 Tablespoons egg whites.

1 Cup of Eggs = (one of the following depending on Egg size)

      • 7 Small Eggs
      • 5 to 6 Medium Eggs
      • 5 Large Eggs
      • 4 to 5 Extra Large Eggs
      • 4 Jumbo

Creams:

Half & Half= 1/2 whole milk + 1/2 Cream= 10% to 18% butterfat

Light Cream= 18%-30% butterfat. This is the cream you usually pour into coffee.

Light Whipping Cream= 18%-36% butterfat. Its often just called Whipping Cream.

Heavy Whipping Cream (Heavy Cream)= 36% – 40% butterfat.

Extra Heavy Cream/Double Cream/Manufacturer’s Cream/ Clotted Cream/ Devonshire Cream= 38% and up butterfat

Lemon:

1 Lemon= 1-3 Tablespoons of juice= 1 to 1 1/3 Teaspoons of grated zest

4 Lemons= about a Cup of juice= 1/4 Cup grated Zest

Chocolate:

1 Ounce= 1/4 Cup grated

6 Ounces of loose Chips= 1 Cup

1 Pound of Powdered Cocoa= 4 Cups

Onion:

1 Pound= 4-5 medium medium onions= 2 1/2 Cups chopped or sliced

Bell Peppers:

1 Pound= 7-9 peppers= 3 cups

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