What is all-purpose flour called in the UK?

All-purpose flour in the US is called plain flour in the UK. They are functionally identical for most baking.

What is heavy cream called in the UK?

Heavy cream (or heavy whipping cream) in the US is called double cream in the UK. Both have a fat content of around 36–48% and behave the same way in recipes.

What is powdered sugar called in the UK?

Powdered sugar (also called confectioners' sugar in the US) is called icing sugar in the UK. It is the same product.

What is baking soda called in the UK?

Baking soda in the US is called bicarbonate of soda in the UK, sometimes shortened to bicarb. It is exactly the same ingredient — sodium bicarbonate.

What is cornstarch called in the UK?

Cornstarch in the US is called cornflour in the UK. They are the same fine white starch used to thicken sauces and custards.

How do I convert American cups to grams?

Cups measure volume, not weight, so the gram equivalent depends on the ingredient. One cup of all-purpose flour is 120g, one cup of granulated sugar is 200g, one cup of butter is 227g. Use the converter on this page for accurate results.

What is half and half in the UK?

Half and half is an American dairy product that is half whole milk and half single cream, with around 10–12% fat. The closest UK equivalent is half whole milk mixed with half single cream, or just use single cream for most recipes.

How many grams is a stick of butter?

One stick of American butter is 113g (4oz), which equals 8 tablespoons or half a cup.

American recipes.
UK kitchen. Sorted.

American recipes are written for American kitchens — different units, different ingredient names, different oven settings. This is the complete guide to everything that's different, and exactly how to fix it.

Cups → Grams °F → °C + Gas Mark Ingredient Names Butter Sticks The Gotchas

⚡ Quick-Glance Cheat Sheet

113g

1 stick of butter
(8 tbsp / ½ cup)

120g

1 cup plain flour
(all-purpose)

200g

1 cup caster sugar
(granulated)

Gas 4

350°F = 180°C
(standard cake temp)

128g

1 cup cornflour
(cornstarch)

240ml

1 US cup
(volume)

15ml

1 US tablespoon
(same as UK)

5ml

1 US teaspoon
(same as UK)

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Oven Temperature Converter

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°Fahrenheit

°Celsius

Gas Mark

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Full Oven Temperature Reference Table

Description	°Fahrenheit	°Celsius	Fan °C	Gas Mark
Very cool	225°F	110°C	90°C	¼
Very cool	250°F	120°C	100°C	½
Cool	275°F	135°C	115°C	1
Cool	300°F	150°C	130°C	2
Warm	325°F	165°C	145°C	3
Moderate	350°F	180°C	160°C	4
Moderately hot	375°F	190°C	170°C	5
Hot	400°F	200°C	180°C	6
Hot	425°F	220°C	200°C	7
Very hot	450°F	230°C	210°C	8
Very hot	475°F	245°C	225°C	9

Fan ovens run about 20°C hotter than conventional — reduce the temperature shown by 20°C if using a fan/convection oven.

Ingredient Name Glossary

American and British English use different names for the same ingredients. Here's every common one.

Flours & Raising Agents

US Name	UK Name	Notes
All-purpose flour	Plain flour	Identical — direct swap
Bread flour	Strong white flour	Higher protein, same purpose
Cake flour	Cake flour / sponge flour	Lower protein; sub with plain flour + cornflour if unavailable
Self-rising flour	Self-raising flour	Identical — contains baking powder
Whole wheat flour	Wholemeal flour	Direct swap
Baking soda	Bicarbonate of soda (bicarb)	Identical — exact same ingredient
Baking powder	Baking powder	Same name and function
Cornstarch	Cornflour	Identical — same fine white starch

Sugars & Sweeteners

US Name	UK Name	Notes
Granulated sugar	Caster sugar	⚠ Not a direct swap. US granulated is coarser than UK granulated. Use caster sugar for delicate bakes like sponges.
Powdered sugar / confectioners' sugar	Icing sugar	Identical — direct swap
Brown sugar (packed)	Light muscovado or soft dark brown sugar	US brown sugar = UK soft brown sugar. Always pack the cup firmly.
Molasses	Black treacle	Similar flavour — black treacle is slightly more bitter
Light molasses	Golden syrup	Closest UK equivalent; golden syrup is sweeter
Corn syrup	Golden syrup	Golden syrup is the best substitute in most recipes

Dairy & Fats

US Name	UK Name	Notes
Heavy cream / heavy whipping cream	Double cream	Both ~36–48% fat — direct swap
Light cream	Single cream	Direct swap
Half and half	Half milk, half single cream	No direct UK equivalent — mix to replicate
Whipped cream	Whipped double cream	Whip double cream to the same result
Sour cream	Soured cream	Direct swap — same product
Heavy cream (for ganache)	Double cream	Direct swap
Stick of butter	113g butter	1 stick = 113g = 8 tbsp = ½ cup
Shortening	White vegetable fat (Trex, Cookeen)	Direct functional swap

Other Common Ingredients

US Name	UK Name	Notes
Vanilla extract	Vanilla extract	Same — avoid vanilla essence (weaker)
Vanilla bean paste	Vanilla bean paste	Available in UK supermarkets
Cream cheese (block)	Full-fat cream cheese	Use Philadelphia or own-brand block, not spreadable tubs
Parchment paper	Baking paper / greaseproof paper	Same product
Plastic wrap	Cling film	Same product
Broil / broiler	Grill	Top-down heat — same function
Kosher salt	Flaked sea salt (e.g. Maldon)	Lighter than table salt — use same volume
Candy thermometer	Sugar thermometer	Same tool

Butter Conversions

American recipes measure butter in sticks, tablespoons, or cups. Here's the full reference.

US Measurement	Grams	Tablespoons	Cups
¼ stick	28g	2 tbsp	⅛ cup
½ stick	57g	4 tbsp	¼ cup
1 stick	113g	8 tbsp	½ cup
1½ sticks	170g	12 tbsp	¾ cup
2 sticks	227g	16 tbsp	1 cup
3 sticks	340g	24 tbsp	1½ cups
4 sticks	454g	32 tbsp	2 cups

The Gotchas — Things That Will Ruin Your Bake

These are the things nobody tells you. Get them wrong and the recipe fails — not because you measured incorrectly, but because the ingredients aren't what you think they are.

🍚

US Granulated Sugar ≠ UK Granulated Sugar

American granulated sugar has coarser crystals than UK granulated. In a delicate sponge cake, UK granulated won't dissolve properly and you'll get a speckled, grainy texture. Use caster sugar instead when a US recipe calls for granulated sugar.

🌽

Brown Sugar Must Be Packed

When a US recipe says "1 cup brown sugar" it always means firmly packed into the cup until it holds its shape when tipped out. Don't spoon it in loosely — you'll use 30% less sugar than the recipe intends.

🍞

Bread Flour Protein Content Differs

US bread flour has slightly lower protein (12–13%) than UK strong bread flour (13–14%). For most home baking this doesn't matter, but if you're making bagels or chewy sourdough, your UK dough will be slightly stronger and may need a touch more water.

🎂

Self-Raising vs Self-Rising

Same thing, different spelling. UK self-raising flour and US self-rising flour both contain baking powder — but the amounts differ slightly by brand. Never add extra baking powder to self-raising flour unless the recipe specifically says to.

🌡️

Fan Oven? Reduce the Temperature

American recipes assume a conventional (non-fan) oven. UK fan ovens circulate air and cook more efficiently. Reduce the temperature by 20°C (or about 25°F) and check 5 minutes early, or your bake will brown too fast on the outside and stay raw inside.

🥚

Egg Sizes Are Slightly Different

US "large" eggs weigh about 50g (out of shell). UK "large" eggs are 63–73g — noticeably bigger. For most cakes the difference is fine, but in delicate recipes like choux or custard, use UK medium eggs when a US recipe calls for large.

🧀

Cream Cheese — Block, Not Tub

American recipes use block cream cheese (like Philadelphia original), which is firmer. UK supermarkets also sell cream cheese in soft spreadable tubs with a higher water content. Always buy the block — the tub will make your cheesecake collapse or your frosting weep.

🫙

Treacle vs Molasses — Not Identical

Black treacle is the closest UK substitute for US molasses, but it's more intensely bitter. If the recipe uses a lot of molasses (e.g. gingerbread, sticky toffee), use slightly less black treacle or mix half-and-half with golden syrup to balance it out.

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American recipes.UK kitchen. Sorted.