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    Conversions & Substitutions

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    Converting U.S. Recipes

    Please note that the conversions below pertain to U.S. American cups, which are equivalent to 240 milliliters. During my research into this topic, I discovered that elsewhere in the English-speaking world, such as in England, Australia and New Zealand, 1 cup is equivalent to 250 ml. 

    While I have tried to be as accurate as I possibly can here, measuring ingredients using cups is often highly inexact, depending on how tightly you pack the ingredients into the cup. I took the liberty of rounding some conversions for convenience's sake.

    I recommend using a digital kitchen scale for baking. Measuring using a kitchen scale will give you the most accurate and consistent results in your baking.

    Please feel free to contact me if you find an error in my calculations, if I didn’t include what you’re looking for or if you have any questions about conversions.

    Volume Conversions

    1 tablespoon (Tbsp) = 3 teaspoons = 15 ml (milliliter)
    1 teaspoon (tsp) = 5 ml
    ½ teaspoon = 2.5 ml
    ¼ teaspoon = 1 ml

    1 cup = 8 fl. oz. (fluid ounces) = 240 ml
    ¾ cup = 6 fl. oz. = 180 ml
    ⅔ cup = 160 ml
    ½ cup = 4 fl. oz. = 120 ml
    ⅓ cup = 80 ml
    ¼ cup = 4 tablespoons = 2 fl. oz. = 60 ml
    ⅛ cup = 2 tablespoons = 1 fl. oz. = 30 ml

    Measuring spoons are a necessity for accurate measuring when baking.

    Graphic used with permission from Duncan Hines

    Weight Conversions

    1 oz. (ounce) = 28 grams
    4 oz. = ¼ lb. (pound) = 113 grams
    8 oz. = ½ lb. = 230 grams
    12 oz. = ¾ lb. = 340 grams
    16 oz. = 1 lb. = 450 grams

    Oven Temperatures

    Fahrenheit (°F) to Celsius (°C)

    200°F = 95°C
    250°F = 120°C
    300°F = 150°C
    325°F = 160°C
    350°F = 175°C
    375°F = 190°C
    400°F = 200°C
    425°F = 220°C
    450°F = 230°C

    Weight Conversions for Common Baking Ingredients

    IngredientOuncesGrams
    1 cup butter (2 sticks)8 oz.225 g
    ½ cup butter (1 stick)4 oz.112 g
    1 tablespoon butter½ oz.14 g
    1 cup all-purpose flour5 oz.140 g
    1 cup whole wheat flour5 oz.140 g
    1 cup granulated sugar7 oz.200 g
    1 cup brown sugar7 ½ oz.210 g
    1 cup powdered sugar4 oz.110 g
    1 cup chocolate chips6 oz.170 g
    1 cup chocolate chunks5 oz.140 g
    1 cup chopped nuts4 oz.110 g
    1 cup ground nuts4 ½ oz.130 g
    1 cup raisins5 ½ oz.155 g
    1 cup rolled oats (old-fashioned oats)4 oz.110 g
    1 cup quick oats (instant oats)3 ½ oz.100 g
    1 cup graham cracker crumbs4 oz.120 g
    1 cup unsweetened cocoa powder3 oz.80 g
    ¼ cup unsweetened cocoa powder¾ oz.20 g
    1 cup oil8 oz.225 g
    1 tablespoon oil½ oz.14 g
    1 cup heavy cream8 oz.225 g
    1 cup buttermilk8 oz.225 g
    1 cup yogurt8 oz.225 g
    1 cup sour cream8 oz.225 g
    1 cup honey12 oz.335 g
    1 cup mashed bananas8 oz.225 g
    1 cup peanut butter9 oz.250 g
    1 teaspoon baking powder-5 g

    Ingredient Substitutions

    All-purpose flour

    White wheat flour. I use Weizenmehl glatt Type W700 or W480 in Austria (which is Type 550 in Germany) for almost all my baking: cakes, brownies, cookies, breads, pancakes and muffins.

    Baking powder

    Baking powder is available in Austria as Backpulver.

    Baking soda

    Baking soda is not the same as baking powder! It is called Natron in Austria and can be found in the spice aisle.

    Bread flour

    Bread flour is a stronger, higher-protein flour that gives breads, bagels, pretzels and pizza crusts a chewier texture. The best white flour to use for these types of breads when baking in Austria is Weizenmehl glatt, Type W700-W1800.

    Brown sugar

    Brown sugar gives dough a caramel flavor, light brown color and chewy texture. American brown sugar contains molasses (listed below), which makes it more moist and sticky, similar in consistency to the sand you can build sand castles with. While American brown sugar is best for American recipes, you can substitute Demerara fine brown sugar, which can be purchased at most supermarkets in Austria.

    If you have white granulated sugar and molasses on hand, you can make your own brown sugar by mixing the two together using this formula:

    1 cup (200 g) white granulated sugar + 1 tablespoon molasses = 1 cup (210 g) brown sugar

    Buttermilk

    If you don’t have buttermilk on hand, you can make it by stirring lemon juice or vinegar into any kind of regular milk (cow's milk or non-dairy, vegan milk such as soy milk, almond milk or oat milk) and lemon juice or vinegar. Let the mixture stand for 5-10 minutes before using in your recipe. It may or may not thicken to the consistency of real buttermilk, depending on the kind of milk or non-dairy drink you are using.

    1 cup (240 ml) milk (any kind) + 1 tablespoon lemon juice or vinegar = 1 cup buttermilk

    Cake flour

    Cake flour is a finer, lighter flour that produces cakes with a lighter, softer crumb. To make one cup of cake flour, put one cup (140 g) all-purpose flour (in Austria: Weizenmehl glatt Type W480) into a bowl, take out 2 tablespoons of the flour (put it back in the bag) and add 2 tablespoons cornstarch. Sift the flour and cornstarch together.

    120 g flour + 20 g cornstarch = 1 cup cake flour

    Chocolate chips

    Use real chocolate chips if possible when making Chocolate Chip Cookies or using other recipes titled “Chocolate Chip” anything. Why? Because American chocolate chips don’t just contain chocolate, they also contain additives that help the chocolate chips keep their shape and not melt away when baked.

    If the chocolate chips are to be melted for a ganache or a chocolate glaze, you can substitute semi-sweet baking chocolate.

    1 cup chocolate chips = 6 ounces = 170 grams

    Corn syrup

    Corn syrup can be replaced with agave nectar, sugar beet syrup, honey or maple syrup in most recipes. I find agave nectar is the closest to corn syrup in consistency and flavor, and is even closer if you add a little vanilla extract. You can also try making your own corn syrup substitute using the recipe here.

    Cream cheese

    I’m including cream cheese on the list here because European cream cheese is not equal to U.S. cream cheese! Not even Philadelphia brand! European cream cheese is a cream cheese spread. It is fine for making cheesecakes, as long as you are aware that it contains more liquid than American cream cheese and you omit any additional liquid there is in the recipe, such as milk or sour cream. You may also need to increase baking time slightly. If you want to make Cream Cheese Frosting with European cream cheese, there is an easy method to follow to prevent it from being runny: How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread).

    Cream of tartar

    In baking recipes, you can substitute regular baking powder (Backpulver) for the cream of tartar and baking soda amounts although the baked goods won’t be quite as tender. Weinsteinbackpulver is available in Austria and it contains both cream of tartar and baking soda. For baking recipes, use double the amount Weinsteinbackpulver as cream of tartar is called for and half the amount of baking soda called for. (For example: if the recipe calls for 1 teaspoon cream of tartar and 1 teaspoon baking soda, I substitute it with 2 teaspoons Weinsteinbackpulver and ½ teaspoon baking soda. Alternatively, you can substitute both with two teaspoons baking powder.)

    When cream of tartar is used to help stabilize beaten eggs whites (for a meringue), you can substitute ⅛ teaspoon vinegar or lemon juice per egg white. Or just leave out the cream of tartar, making sure to beat the egg whites thoroughly. For frostings, candy and syrups, you can safely omit the cream of tartar in most cases.

    Dark brown sugar

    Dark brown sugar contains slightly more molasses than regular American brown sugar, which makes it darker and richer in flavor. Demerara fine brown sugar, which can be purchased at most supermarkets in Austria, is an acceptable substitute. Darker brown sugars are sometimes also available in Austria, just be sure to buy finely granulated dark brown sugar because the coarser sugars may not incorporate as well and produce grainy and crunchy cookies.

    If you have white granulated sugar and molasses on hand, you can make your own dark brown sugar by mixing the two together using this formula:

    1 cup (200 g) white granulated sugar + 2 tablespoon molasses = 1 cup (220 g) dark brown sugar

    Evaporated milk

    Evaporated milk is available in Austria as coffee milk (Kaffeemilch-Maresi).

    Graham crackers

    Just about any packaged cookie can be substituted for graham crackers in crusts for cheesecakes. Vollkornbutterkekse are the best substitute in Austria but regular Butterkekse, vanilla wafers, shortbread cookies, gingersnaps, or digestive biscuits (UK) will work.

    14 square graham crackers = 1 cup graham cracker crumbs = 4 ounces = 120 grams

    Molasses

    Molasses is a byproduct of sugar refining. It is a sweet, dark brown, very thick syrup with an earthy flavor. Molasses is what makes American brown sugar brown and gives it those delicious caramel notes. In German, it is called Melasse and is available at health food stores in Austria as well as online. For American baking, I prefer Grandma's brand of molasses.

    Oats, quick or instant oatmeal

    The oats have been cut and rolled into fine, tender flakes. These are labeled as Haferflocken zart or Kleinblatt.

    Oats, rolled or old-fashioned oatmeal

    The whole grain oats (groats) have been rolled or pressed into regularly-shaped flakes. Haferflocken kernig or Großblatt in Austria.

    Oats, steel-cut

    The whole grain oats (groats) are not rolled flat, rather they are cut into pieces. Haferschrot or Hafergrütze in Austria, but are somewhat hard to find.

    Peanut butter

    Use industrially-made peanut butter (not the organic, drippy kind) in baking recipes to avoid any texture problems. I prefer Skippy brand (creamy), which you can find in some supermarkets in Austria. There are also good store-brand options in Austria.

    Powdered sugar

    Use Puderzucker and always sift it! Austrian Staubzucker may be substituted but it isn't as soft and fine as Puderzucker. When using Austrian Staubzucker for frostings, I usually pulverize the powdered sugar on high in the food processor for one minute, then sift it to prevent a grainy texture in the frosting. In a pinch, you can also make your own powdered sugar from granulated sugar using this method.

    Pumpkin puree (canned pumpkin)

    Make your own, see directions on How to Make Pumpkin Puree.

    Self-rising flour

    Use all-purpose (white) flour and add 1 teaspoon baking powder and ¼ teaspoon salt per 1 cup (140 g) of flour.

    Shortening

    Shortening is 100% vegetable fat that is solid at room temperature. Kokosfett is your best substitute in Austria. Margarine (Thea or Rama in Austria) may be substituted in a crust or dough recipe.

    Sweetened condensed milk

    This is available in Austria as gezuckerte Kondensmilch from Nestlé.

    Topfen (Quark)

    Topfen (Austria) or Quark (Germany) is a traditional dairy product and is called curd cheese or farmer's cheese in the U.S. To substitute, blend equal parts cottage cheese and cream cheese OR combine 2 parts ricotta with 1 part sour cream.

    Unsweetened baking chocolate

    Use dark or bittersweet chocolate which contains 80-90% cocoa.

    Unsweetened, natural or "Dutch-processed" cocoa powder

    Cocoa powder is available in Austria as Kakao or Kakaopulver.

    Vanilla extract

    I usually use my own homemade vanilla extract but when I buy vanilla extract, I buy the brand Taylor & Colledge from Amazon. You can also use vanilla sugar, which is widely available in stores here, or Flüssiger Vanille Extrakt, which comes in tiny bottles.

    1 teaspoon vanilla extract = 1 packet vanilla sugar = 1 tablespoon vanilla sugar

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    Reader Interactions

    Comments

    1. Kelly from London

      October 02, 2024 at 10:09 am

      Thank you so much for the time spent putting this detailed post together 🙏🏽

      There are so many sites with conversions but yours is the only one I trust as all my US ice cream recipes come out perfectly when translated to UK measurements following your guidance!

      Very much appreciated and the page is bookmarked!

      Reply
    2. Terie

      April 01, 2023 at 8:08 am

      thank you for the clarification on several recipes I have found. I am having trouble finding the answer to this question. how many biscuits does it take to make 1 3/4 cups. I guess I could make a few cans and see how many it takes to get 1 3/4 crushed biscuits. I just don't really want to waste any if I make to much or find out I don't have enough.

      Reply
      • Krista

        April 01, 2023 at 8:21 am

        Hi Terie,
        Thank you for your comment, I’m so happy to hear that!
        For the biscuits, 1 cup of crushed biscuits is about 4 ounces, or 120 grams. So you need about 7 ounces or 210 grams to make 1 3/4 cups crumbs. ☺️
        Hope that answers your question.
        Happy baking!
        Krista

        Reply
    3. Joey hughes

      December 16, 2022 at 11:54 pm

      I made chocolate truffles but mismeasrued the chocolate. I don’t think they will set up...can I add more melted chocolate or do I need to start over? I measured 8 oz of chocolate in liquid measuring cup for each 1/2# of chocolate for a total of being 4 oz short...what can I do to save this? Thank you

      Reply
    4. Star

      September 09, 2022 at 9:28 pm

      Im trying to make a coffee mousse cake with chocolate and hazelnuts. The first ingredient is 100 grams dark chocolate. at first I thought maybe that was cocoa powder but the recipe tells me to chop the chocolate. What kind of chocolate is this?????

      Reply
      • Krista

        September 12, 2022 at 5:54 am

        Hi, for dark chocolate I would use a bar of Lindt chocolate 70% cocoa or similar.

        Reply
    5. MARY

      March 05, 2022 at 4:08 pm

      140 ML is how many cups and/or TBS.?

      Reply
      • Krista

        March 06, 2022 at 7:58 am

        Hi Mary, 140 ml is 1/2 cup PLUS 1 tablespoon PLUS 1 teaspoon. ☺️

        Reply
    6. Sally

      February 24, 2021 at 5:29 pm

      I have a recipe for Mini Cheesecake recipe On your weight conversions
      Example 1 cup granlated sugar 0z 7 200 g
      My recipe calls for 100g sugar
      Maybe I should send you the full recipe??
      Thank you for your time

      Reply
      • Krista

        February 25, 2021 at 8:12 am

        Hi Sally, my recipes for Mini-Cheesecakes also call for 100g granulated sugar in the cheesecake mix, which is equivalent to 1/2 cup. You can view my recipe for Mini Blueberry-Swirled Cheesecakes here: https://livingoncookies.com/mini-blueberry-swirled-cheesecakes/ or for my plain Cheesecake Cupcakes with Berries & Cream here: https://livingoncookies.com/cheesecake-cupcakes-with-berries-cream/

        Reply
    7. Clara

      February 08, 2021 at 1:50 pm

      Thank you very much, this is very helpful. ...Thank you so so so so so so much

      Reply
      • Krista

        February 08, 2021 at 1:52 pm

        I'm so glad it's helpful! Thanks for the feedback!

        Reply
    8. Katrin

      December 24, 2020 at 10:23 am

      Thank you, thank you, thank you! I just want to say that you are a star! I've make many attempts to bake with american recipes and failed few times. After reading above understand why!
      Best answer here is about cream cheese of course, it never even consider that European cream cheese is different, even Philadelphia!
      greetings from Sweden!

      Reply
    9. Mary

      August 07, 2019 at 5:47 pm

      Hi Krista!
      I just found your website and I am loving it. I am originally from the US and lived in China for 13 years before moving to Hamburg, Germany. Just when I had gotten the hang of baking in China, I am finding that baking with German ingredients is a whole new game. Cream cheese spread was my first big challenge and you have helped me with that. Thanks!

      I do have a question about baking powder, which you list as being "bakpulver." I have found German single-acting baking powder and American double-acting baking powder not to function as equivalents, especially for cornbread or biscuits, but also for cakes. I was surprised that you list the translation but no substitutions. I buy double-acting baking powder online here in Germany, but I have been wondering if there is a substitute, or probably an addition, that I could make to the German baking powder to give the initial moisture-activated rise. I'd be interested to hear what you think.
      Thanks again!
      Mary

      Reply
      • Krista

        August 08, 2019 at 12:35 pm

        Hi Mary, Thanks for the feedback! It's my pleasure! I didn't realize German baking powder differed from Austrian baking powder. I always buy Dr. Oetker Backpulver and just double-checked and it is indeed double-activated, with Diphosphate and Natriumcarbonate listed as leaveners. I'll make a note of that above. Can you get "Weinsteinbackpulver" where you are? That has cream of tartar as the acid and baking soda as the leavening agent. I haven't tried using it myself except in cookies, but some people prefer it because of its natural, chemical-free ingredients. It's probably best to read the ingredients. I hope that answers your question. Krista

        Reply
      • Carrie

        December 18, 2021 at 9:14 pm

        I agree! Same boat, lived in China for years and got used to baking there and now in Austria everything seems to be messing up! I’ve had so many baking fails since I arrived here 😫

        Reply
    10. Ingrid Gorrie

      June 21, 2019 at 4:46 am

      Thanks you so much for all the trouble you went through collating this list.
      I live in Australia but originally from Linz in Austria.
      Since I receive and bake/cook a lot of US recipes, this comes in very handy and has more details than a lot of other websites. So, thank you again!
      By the way, I made your Quark Apple Slices. They turned out wonderful and were so easy to make. Quark is a wonderful ingredient to work with.
      I have a little but very effective trick for rolling out dough: I use a rolling pin cover. It never lets me down. Just flour it and off you go. Got mine here: http://tinyurl.com/yxp5jyad
      Greetings from sunny Queensland, Ingrid

      Reply
      • Krista

        June 21, 2019 at 5:48 am

        I'm so happy to be able to help, Ingrid! That's the entire reason I started this blog. Thanks for your feedback! Sunny greetings from summery Austria right back, Krista

        Reply

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    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

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