On this blog, there has been a lot of interest in the weight of a cup of flour. So I thought I would follow that post up with the weights of various other baking ingredients. The original post can be found here.
Remember that weighing your ingredients on a digital scale increases accuracy and makes you a better baker. The digital scale I recommend in here. Precision in baking is key.
The following table was built based on research I did on the Internet and in my cookbook collection. And, a funny thing happened on the way to the digital scale. No one seems to agree on what ingredients weigh! Amazing. How long have we been baking around the world?
What I decided to do is show you the results of my research while at the same time listing what I use in my kitchen. You will have to make up your own mind as to what a cup of corn syrup weighs or any other ingredient for that matter.
I hope this helps in your quest to be a better baker.
|Corn syrup||1 cup||11||8||12||11|
|Egg, whole||1 large||1.75||1.67||1.6||1.6|
|Oats, rolled||1 cup||3.5||4||~~||4|
|Oil, vegetable||1 cup||7||8||8||8|
|Raisins, loose||1 cup||5.25||6||5.3||5.5|
|Sour cream||1 cup||8||8||8||8|
|Sugar, granulated||1 cup||7||8||8||7|
|Sugar, powdered||1 cup||4||~~||5.3||4|
|KA = King Arthur Flour|
|PR = Peter Reinhart|
|FS = Fareshare.net|
|Bill: What I use|