Conversions & Substitutions - Living On Cookies

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 ml½ teaspoon = 2.5 ml¼ teaspoon = 1 ml

1 cup = 8 fl. oz. (fluid ounces) = 240 ml¾ cup = 6 fl. oz. = 180 ml⅔ cup = 160 ml½ cup = 4 fl. oz. = 120 ml⅓ cup = 80 ml¼ cup = 4 tablespoons = 2 fl. oz. = 60 ml⅛ cup = 2 tablespoons = 1 fl. oz. = 30 ml

Measuring spoons are a necessity for accurate measuring when baking.

Weight Conversions

1 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 Temperatures

Fahrenheit (°F) to 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 Common Baking Ingredients

Ingredient	Ounces	Grams
1 cup butter (2 sticks)	8 oz.	225 g
½ 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 chocolate chips	6 oz.	170 g
1 cup chocolate chunks	5 oz.	140 g
1 cup chopped nuts	4 oz.	110 g
1 cup ground nuts	4 ½ oz.	130 g
1 cup raisins	5 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 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 heavy cream	8 oz.	225 g
1 cup buttermilk	8 oz.	225 g
1 cup yogurt	8 oz.	225 g
1 cup sour 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 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