November 21, 2008

Ingredient Equivalents

Here are some helpful tips i found.
Courtesy of SmittenKitchen

Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups

Chocolate
1 ounce = 1/4 cup grated
6 ounces chips = 1 cup chips
1 pound cocoa = 4 cups cocoa

Creams
Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat
Light cream = 18 percent butterfat
Light whipping cream = 30 to 26 percent butterfat
Heavy cream = whipping cream = 36 percent or more butterfat
Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat

Eggs
1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small

Flour
1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose
1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

Sugars
1 pound white = 2 cups white = 454 grams
1 pound packed brown = 2 1/4 cups packed brown
1 cup packed brown = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
100 grams white sugar = 1/2 cup

1 comments:

curly chub said...

thank you thank you thank you !!!! muah!

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