Converting U.S. Recipes
Please keep in mind that the conversions below pertain to U.S. American cups, i beg your pardon are tantamount to 240 milliliters. Throughout my research into this topic, I found that in other places in the English-speaking world, such together in England, Australia and new Zealand, 1 cup is identical to 250 ml.
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While I have actually tried to it is in as precise as i possibly deserve to here, measure up ingredients using cups is regularly highly inexact, depending on how tightly you fill the ingredients right into the cup. Ns took the liberty of rounding part conversions for convenience’s sake.
Chocolate Cheesecake Cupcakes
I recommend using a digital kitchen range for baking. Measuring using a kitchen scale will give you the most accurate and also consistent results in her baking.
Please feel totally free to call me if you find an error in mine calculations, if i didn’t encompass what you’re looking for or if you have any questions about conversions.
Volume Conversions1 tablespoon (Tbsp) = 3 teaspoons = 15 ml (milliliter)1 tespoon (tsp) = 5 ml½ teaspoon = 2.5 ml¼ teaspoon = 1 ml
1 cup = 8 fl. Oz. (fluid ounces) = 240 ml¾ cup = 6 fl. Oz. = 180 ml2/3 cup = 160 ml½ cup = 4 fl. Oz. = 120 ml1/3 cup = 80 ml¼ cup = 4 tablespoons = 2 fl. Oz. = 60 ml1/8 cup = 2 tablespoons = 1 fl. Oz. = 30 ml
Graphic offered with permission native Duncan Hines.
Weight Conversions1 oz. (ounce) = 28 grams4 oz. = ¼ lb. (pound) = 113 grams8 oz. = ½ lb. = 230 grams12 oz. = ¾ lb. = 340 grams16 oz. = 1 lb. = 450 grams
Oven TemperaturesFahrenheit (°F) come Celsius (°C)200°F = 95°C250°F = 120°C300°F = 150°C325°F = 160°C350°F = 175°C375°F = 190°C400°F = 200°C425°F = 220°C450°F = 230°C
Weight conversions for usual Baking Ingredients
| 1 cup butter (2 sticks) | 8 oz. | 225 g |
| 1/2 cup butter (1 stick) | 4 oz. | 112 g |
| 1 tablespoon butter | ½ oz. | 14 g |
| 1 cup all-purpose flour | 5 oz. | 140 g |
| 1 cup whole wheat flour | 5 oz. | 140 g |
| 1 cup granulated sugar | 7 oz. | 200 g |
| 1 cup brown sugar | 7 ½ oz. | 210 g |
| 1 cup powdered sugar | 4 oz. | 110 g |
| 1 cup coco chips | 6 oz. | 170 g |
| 1 cup cacao chunks | 5 oz. | 140 g |
| 1 cup chopped nuts | 4 oz. | 110 g |
| 1 cup soil nuts | 4 ½ oz. | 130 g |
| 1 cup raisins | 5 ½ oz. | 155 g |
| 1 cup rolling oats (old-fashioned oats) | 4 oz. | 110 g |
| 1 cup quick oats (instant oats) | 3 ½ oz. | 100 g |
| 1 cup graham cracker crumbs | 4 oz. | 120 g |
| 1 cup unsweetened cocoa powder | 3 oz. | 80 g |
| ¼ cup unsweetened cocoa powder | ¾ oz. | 20 g |
| 1 cup oil | 8 oz. | 225 g |
| 1 tablespoon oil | ½ oz. | 14 g |
| 1 cup hefty cream | 8 oz. | 225 g |
| 1 cup buttermilk | 8 oz. | 225 g |
| 1 cup yogurt | 8 oz. | 225 g |
| 1 cup tart cream | 8 oz. | 225 g |
| 1 cup honey | 12 oz. | 335 g |
| 1 cup mashed bananas | 8 oz. | 225 g |
| 1 cup peanut butter | 9 oz. | 250 g |
| 1 tespoon baking powder | - | 5 g |
Substitutions
All-purpose flour: white wheat flour. I use Weizenmehl glatt Typ 700 in Austria (which is Typ 550 in Germany).Baking powder: is obtainable in Austria as Backpulver.Baking soda: is no the exact same as baking powder! that is dubbed Natron in Austria and can be uncovered in the summer sprouts aisle.Brown sugar: brown sugar offers dough a caramel flavor, irradiate brown color and chewy texture. While American brown street is best for American recipes, you can substitute Demerara well brown sugar, which have the right to be purchased at many supermarkets in Austria.Buttermilk: if girlfriend don’t have actually buttermilk ~ above hand, you deserve to make that using constant milk and lemon juice or vinegar. For 1 cup that buttermilk, use scant 1 cup (240 ml) the milk, include 1 tablespoon that lemon juice or vinegar and stir. Allow mixture was standing for 5-10 minutes till thickened prior to using in your recipe. Cake flour: to do one cup the cake flour, placed one cup (140 g) all-purpose flour right into a bowl, take out 2 tablespoons that the flour (put it earlier in the bag) and add 2 tablespoons cornstarch. Sift the flour and also cornstarch together.Chocolate chips: use real coco chips if possible when making coco Chip cookie or using other recipes title “Chocolate Chip” anything. Why? because American coco chips don’t simply contain chocolate, they likewise contain additive that assist the coco chips keep their shape and not melt away once baked. If the coco chips space to be melted as for a ganache or a chocolate glaze, go ahead and substitute semi-sweet baking chocolate.
1 cup cacao chips = 6 ounces = 170 grams cacao chunks
Corn syrup: agave nectar, sugar sugar beet syrup, love husband or maple syrup have the right to be substituted in many recipes. You deserve to also shot making your own corn syrup substitute utilizing the recipe here.Cream cheese: I’m including cream cheese on the perform here due to the fact that European cream cheese is no equal to U.S. Cream cheese! Not even Philadelphia brand! european cream cheese is a cream cheese spread. That is fine for making cheesecakes, as long as you are mindful that it contains more liquid than American cream cheese and also you omit any added liquid there is in the recipe, such together milk or sour cream. Friend may additionally need to boost baking time slightly. If you desire to make Cream Cheese Frosting with European cream cheese, over there is one easy technique to follow: exactly how to make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread).Cream of tartar: in baking recipes, you have the right to substitute constant baking powder (Backpulver) because that the cream that tartar and baking soda quantities although the baked goods won’t be rather as tender. Weinsteinbackpulver is easily accessible in Austria and it has both cream of tartar and baking soda. Because that baking recipes, use twin the lot Weinsteinbackpulver together cream of tartar is referred to as for and half the amount of baking soda dubbed for. (For example: if the cooking recipes calls because that 1 teaspoon cream the tartar and 1 tespoon baking soda, i substitute it through 2 teaspoons Weinsteinbackpulver and also ½ tespoon baking soda. Alternatively, you have the right to substitute both through two teaspoons baking powder.) as soon as cream of tartar is offered to assist stabilize beaten eggs whites (i.e. For a meringue), you have the right to substitute 1/8 teaspoon of vinegar or lemon juice per egg white. Or omit the cream the tartar, making certain to beat the egg white skin - man thoroughly. Because that frostings, candy and also syrups, you have the right to safely omit the cream the tartar in many cases.Evaporated milk: is accessible as coffee milk (Kaffeemilch-Maresi).Graham crackers: just about any cookie can be substituted for graham crackers in crusts because that cheesecakes. Vanilla wafers, shortbread cookies, gingersnaps, cradle biscuits in the UK, Butterkekse or, even better, Vollkornbutterkekse in Austria.
14 square graham crackers = 1 cup graham cracker crumbs = 4 ounces = 120 grams
Molasses: a byproduct of street refining. It is a sweet, dark brown, very thick syrup through an earthy flavor. Molasses is what makes American brown street brown and also gives the those delicious caramel notes. In German that is referred to as Melasse and is available at health and wellness food stores in Austria and online.Oats, quick or instant: oats have been cut and also rolled right into fine, tender flakes. These room labeled together Haferflocken zart or Kleinblatt.Oats, rolled or old-fashioned: whole serial oats that have actually been rolled or pressed right into regularly-shaped flakes. Haferflocken kernig or Großblatt in Austria.Oats, steel-cut: the groat (grain) is no rolled flat, fairly it is cut into pieces. Haferschrot or Hafergrütze, but is hard to uncover in Austria.Peanut butter: usage industrially-prepared peanut butter in baking recipes to avoid any kind of texture problems. I like Skippy brand (creamy), which girlfriend can find in part supermarkets here.Powdered sugar: use Puderzucker. Austrian Staubzucker might be substituted but it isn’t together soft and fine together Puderzucker. When using Austrian Staubzucker because that frostings, I usually pulverize the powdered sugar on high in the food processor for one minute to protect against a grainy structure in the frosting. In a pinch, friend can also make your own powdered sugar from granulated sugar making use of this method.Pumpkin puree (canned pumpkin): make your own, check out directions here.Self-rising flour: use all-purpose (white) flour and include 1 teaspoon baking powder every 1 cup (140 g) the flour.Shortening: 100% vegetable fat that is solid in ~ room temperature. Kokosfett is your best substitute; margarine may be substituted in a tardy or dough recipe.Sweetened condensed milk: this is easily accessible in Austria together gezuckerte Kondensmilch indigenous Nestlé.Topfen (Quark): curd cheese, farmer’s cheese (USA) OR blend equal parts cottage cheese and also cream cheese OR combine 2 parts ricotta with 1 component sour cream.Unsweetened baking chocolate: use dark or bittersweet chocolate which contains 80-90% cocoa.Unsweetened, herbal or “Dutch-processed” cocoa powder: is obtainable in Austria as Kakao or Kakaopulver.Vanilla extract: I use my very own homemade vanilla extract but you can likewise use vanilla sugar, which is widely easily accessible in shop here, or Flüssiger Vanille Extrakt, which comes in tiny bottles.
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1 teaspoon vanilla extract = 1 packet vanilla sugar = 1 tablespoon vanilla sugar
I have a recipe because that Mini Cheesecake cooking recipes On your weight conversionsExample 1 cup granlated street 0z 7 200 gMy recipe calls because that 100g sugarMaybe I have to send you the complete recipe??Thank friend for her time
Hi Krista!I just discovered your website and I am love it. Ns am originally from the US and lived in China because that 13 years before moving come Hamburg, Germany. Simply when i had gotten the hang of baking in China, i am finding the baking with German ingredients is a whole brand-new game. Cream cheese spread out was my an initial big challenge and you have actually helped me through that. Thanks!
I do have actually a question around baking powder, which girlfriend list together being “bakpulver.” i have discovered German single-acting baking powder and American double-acting baking powder not to duty as equivalents, specifically for cornbread or biscuits, but additionally for cakes. I was surprised that you perform the translation yet no substitutions. I buy double-acting baking flour online below in Germany, but I have actually been wonder if over there is a substitute, or more than likely an addition, the I could make come the German baking flour to give the early stage moisture-activated rise. I’d it is in interested to hear what you think.Thanks again!Mary
Thanks girlfriend so lot for every the problem you went v collating this list.I live in Australia yet originally native Linz in Austria.Since ns receive and bake/cook a the majority of US recipes, this comes in really handy and has an ext details than a most other websites. So, give thanks to you again!By the way, ns made her Quark apple Slices. They turned the end wonderful and also were so basic to make. Quark is a wonderful ingredient to occupational with.I have a tiny but really effective trick because that rolling the end dough: I use a rolling pen cover. That never allows me down. Just flour it and off friend go. Obtained mine here: http://tinyurl.com/yxp5jyadGreetings from sunny Queensland, Ingrid
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