Can you replace fresh ginger with ground ginger?

I’m making a cake and the recipe says use 3tsp ground ginger and 60 grams glace ginger finely chopped. All I have is fresh ginger so I was wondering if I could use that instead of ground ginger. Is ground ginger stronger or weaker than fresh ginger? Will I have to change the quantity from 3tsp to something else in order to compensate for ginger being fresh not ground?
Sorry! It was meant to be the other way around: can you replace ground ginger with fresh ginger?

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5 comments a “Can you replace fresh ginger with ground ginger?”

Ground ginger is weaker but I don’t know if you can substitute it or not. Sorry.

You can, but you may not want to because of the different textures. My Betty Crocker cookbook says for ginger, 1 tsp fresh = 3/4 tsp ground ginger. I’m not sure if my math is correct (FRACTIONS AHHH!) but I believe that would be 4 additional tsp fresh ginger. Good luck!

Fresh ginger will be stronger, so use less.

Yes….shhhhhhh…they need never know! (use a teeny bit more)

ground ginger should be 1/2 tsp to fresh ginger 1 tsp.

You sure can, I always imper-vise and that brings out your creative side a bit. Just have fun, and maybe grab a bottle of wine to drink while you create your pa-lat

Can you replace fresh ginger with ground ginger?

5 comments a “Can you replace fresh ginger with ground ginger?”

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