Baking Powder - UK vs US

Ok, I really did search and can't believe I couldn't find the "definitive" post on this issue.  I bring over US double-acting baking powder so I am sure my US recipes work.  But now I have several recipes that I'd like to share here...  How do I convert US baking powder amounts to allow for the single-acting UK baking powder??  I don't want to give a friend a cupcake or cake recipe that will flop for them.  Has anyone consistently baked US recipes successfully with UK baking powder?

http://talk.uk-yankee.com/index.php?topic=34101.msg450580#msg450580

I do baking and have never had any problem using the same amount of UK baking powder.  My US recipes work fine.

I have told a few friends to double the UK baking powder for better results, and they find that gives them better height. I don't know because I always use the US kind that I bring back with me.

Thanks for the replies.  I had read that link but everyone seemed to have a different opinion, as here where one of you uses 1:1 but the other 1:2.  Hmmm.  Not sure what to tell them to do...  Certainly interested in more experiences out there--

Thanks for the replies.  I had read that link but everyone seemed to have a different opinion, as here where one of you uses 1:1 but the other 1:2.  Hmmm.  Not sure what to tell them to do...  Certainly interested in more experiences out there--

How about experimenting & see what works out for you?  I think the flour is different, however, like what Elynor was saying...and that's what I tend to go with, but I might toss in a little extra baking powder for good measure too.

Yeah, I may just have to go out and buy some UK baking powder to try out before I pass along any recipes.  The ones I was asked for were for birthday cake and cupcakes - not something I make every day and when I do, I need it to come out right.  So I was hoping to learn from other people's experiences.  But I guess my family won't complain too much about having to eat another cake this week for the sake of experimentation!

I did find the info on flour very interesting.  I have baked here a lot (all kinds of bread, muffins, cookies, cakes - all with US recipes and if needed with US baking powder) and never really noticed any difference.  Although I've never been able to get my Tollhouse choc chip cookies to come out the same so I'm going to play with the flour ratio a bit now to see.

I did find the info on flour very interesting.  I have baked here a lot (all kinds of bread, muffins, cookies, cakes - all with US recipes and if needed with US baking powder) and never really noticed any difference.  Although I've never been able to get my Tollhouse choc chip cookies to come out the same so I'm going to play with the flour ratio a bit now to see.

I just use strong flour for my Toll House and that seemed to work, but others here don't so who knows!