The Right Way to Use Your Measuring Cups, According to Pastry Chefs

Every home baker worth their salt probably knows liquid measuring cups and dry measuring cups are not the same, but not everyone has the same depth of experience. What's more, even those with impressive culinary chops need a reminder now and then. Consider this your refresher on why every kitchen should be stocked with liquid measuring cups and dry measuring cups, and the pitfalls of using these kitchen tools interchangeably. We connected with pastry chefs to get the lowdown on the differences. They also shared expert tips to ensure you get optimal recipe results when you bake.

Liquid vs Dry Measuring Cups

Liquid measuring cups measure fluid ounces—they are usually made of durable glass marked with measurement lines and have a handle and a pouring spout. Dry measuring cups are used for dry ingredients—they usually come in a nesting set and are made of metal or plastic.

Dry examples: "Dry ingredients to measure include flour, sugar, ground nuts, butter, and powdered sugar—these are all typically measured in cups, grams, or tablespoons, and teaspoons," says Troman Avnido Felizmenio, executive pastry chef at Conrad Orlando.

Liquid examples: Liquid ingredients include water, eggs, milk, cream, and any fluids measured in ounces, pints, quarts, and milliliters.

Variations between grams, cups, ounces, pints, and so forth dictate that the proper cups be used for liquid and dry ingredients

Why the Correct Cup Matters

It may seem like nitpicking, but exact measurements are crucial in cooking and baking—particularly the latter. While liquid and dry measuring cups measure volume, they are not intended to measure the same ingredients. 

"While they may hold virtually the same volume, it's the mechanics of measuring that make them different and equally necessary," says Dan Langan, professional pastry instructor and author of Bake Your Heart Out.

Sevanna Caban, pastry chef at Tambourine Room by Tristan Brandt in the Carillon Miami Wellness Resort, agrees. "Since dry and liquid ingredients respond differently to factors like surface tension, viscosity, and mass, each type of measuring is designed with these characteristics in mind," she says. 

"Using a dry ingredient measuring cup to measure the liquids would mean the measurement is wrong as it does not take into account the curve of the liquid surface," says Lee Smith, executive pastry chef at Montage Laguna Beach. "Wet measuring cups will take this into account."

The Right Way to Use Dry Measuring Cups

Having dry and liquid measuring cups within reach puts home bakers and cooks on solid footing, but they must be used properly to establish recipe success. Here are some pointers to keep in mind:

• Fluff first: If left in the pantry, dry ingredients can become rock solid, so it's advisable to aerate them by stirring or whisking the container contents. "Dry measuring cups work best if you fluff your ingredients before measuring so you do not over-pack or over-measure," Felizmenio says.
• Spoon it: Flour and granulated sugar are usually spooned into dry measuring cups until mounded. Caban recommends sprinkling the dry ingredients into measuring cups and leveling them with a flat edge, like a knife or straight-sided spatula. "This method ensures consistency, as the ingredients fall naturally without being compacted—unless the recipe specifically calls for packing."
• Exceptions: Packing is a no-no with flour and granulated sugar, but that's not the case with brown sugar, which is usually packed. 
• No tapping: "Don't tap to level—this can lead to inaccurate measurement if the ingredients compact," adds Felizmenio.

The Right Way to Use Liquid Measuring Cups

The meniscus, or the curvature of the liquid in a liquid measuring cup, factors into accurate measurements. Liquids should be measured at the bottom of the curvature, the lowest point of its surface.

Liquid measurements should be checked at eye level, which requires bending or squatting to view the receptacle. The workspace where you spread out ingredients also comes into play. "Liquid cups are designed for easy pouring and are most accurate when you measure on a flat surface," Felizmenio says.

Bubble factor: Some liquids, like buttermilk or cream, can be more challenging because they're usually shaken before measuring, which results in bubbles. "The bubbles collect along the edge of the measuring cup at the meniscus and can make the measuring line tricky," Langan says. 

Simple solution: "I often use my finger or a small spatula to 'wipe' away the bubbles to get a clear sight of the edge of the liquid," he adds.

What Happens When You Use the Wrong Cups

Baking, is not only an art, of course, but a science, so measurements impact results. "Baking recipes are carefully balanced and often rely on chemical reactions of ingredients such as flour, yeast, and baking soda," Smith says, noting that if the balance is incorrect, the reaction will be incorrect.

In recipes where precision is critical, using the wrong measuring tool can quickly lead to baking disasters. "Dry ingredients often trap pockets of air, while liquids fill these spaces and push the air out," Caban says. "This subtle difference in how liquid and dry ingredients behave can significantly alter ingredient ratios and affect the texture, rise, and overall outcome of a dish." 

Taking Measuring to the Next Level: The Kitchen Scale

Baking pros often rely on weighing ingredients on a kitchen scale. "For professionals that deal with large-scale measuring, I recommend that all recipes must be measured in grams: Use a weighing scale for accuracy and to ensure a recipe's success," Felizmenio says.