I have a fudge sauce (European recipe) that is requesting 55 grams of heavy cream. None of the other liquid ingredients in the other parts of the recipe - cake and frosting - use this type of measure for the liquids. I am uncertain whether to weigh it or try converting grams to fluid ounces. Even though I may decide on another sauce in the interim I am wondering how to address this if I should come across again in other recipes.
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