Ingredient hub

Baking Powder

Baking powder is a complete leavening agent (acid + base). Measuring by teaspoon is standard, but for scaling up recipes, weight is crucial. Excess baking powder causes cakes to rise rapidly and then collapse, leaving a bitter, metallic aftertaste. Precision prevents chemical disasters.

Essential for cakes, muffins, and quick breads. Most are 'double-acting,' meaning they react once when mixed with liquid and again when exposed to heat.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store in a cool, dry place. To test if it's still active, add a teaspoon to a little hot water. It should bubble vigorously.

Sources: CDC · FDA

FAQ

Is it the same as Baking Soda?

No! Baking Powder contains acid. Baking Soda needs you to add acid (like lemon or buttermilk). Swapping them 1:1 will ruin the recipe.

All conversions for this ingredient

• Cup → g /en/convert/baking_powder/cup-to-grams/
• g → Cups /en/convert/baking_powder/grams-to-cups/
• Tbsp → g /en/convert/baking_powder/tbsp-to-grams/
• Tsp → g /en/convert/baking_powder/tsp-to-grams/
• mL → g /en/convert/baking_powder/ml-to-grams/
• oz → g /en/convert/baking_powder/oz-to-grams/