Hi friends! Welcome to Baking Basics!
Hi friends! Welcome to my Baking Basics series! This will be a series covering baking 101 such as weight conversions, how to properly measure ingredients, and adjusting recipes for different pan sizes. In this post, we’ll be talking about converting ingredients from volume to weight measurements for baking.
I find that weighing ingredients instead of measuring by volume is more accurate and also leaves me with fewer dishes to wash. Most of the recipes on this site will give both volume and weight measurements.
|All-Purpose Flour||1 cup||4.4||125|
|Cake Flour||1 cup||4.1||116|
|Light Brown Sugar||1 cup||7.7||218|
|Dark Brown Sugar||1 cup||8.4||238|
|Confectioners' Sugar||1 cup||4||120|
|Granulated Sugar||1 cup||7||198|
|Whole Egg||1 large||1.75||50|
|Egg White||1 large||1||28|
|Egg Yolk||1 large||0.65||18|
|Sour Cream||1 cup||8.5||241|
|Baking Powder||1 teaspoon||0.2||5|
|Baking Soda||1 teaspoon||0.2||5|
|Cocoa Powder||1 cup||2.9||82|
I have also created a free printable chart which has all the conversion information listed here that you can download and print to keep handy. Cute! When you subscribe to my newsletter you will be emailed the password to my freebie page where you can download the chart along with some other fun printables!
If you know anyone else who may find this chart useful be to share this page with them. I will be posting more Baking Basic posts soon. Upcoming posts include all about pie dough, scaling a baking recipe, and how to properly measure ingredients!