Ignore the Hotline's answer. Of course, non-flour recipes are suitable for using baker's percentage. Say you have a frosting recipe that uses 500 g confectioner's sugar and 50g of butter. Use your confectioner's sugar as the 100% (It's generally easiest to make whichever ingredient has the largest amount your 100%). Then the butter is 10% of that (50 divided by 500, times 100). So, if you want to use 700 g of sugar, then use 70 g of butter (.10 times 700 = 70).

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