Working substitutes that will save your ‘baking’ day…
Baking Substitutes are used a great deal by chefs and cooks. Do you ever wish you had a handy list for yourself ? You’ve pulled out your favorite recipe, donned your apron, pulled out the mixer, mixing bowl, and mixing spoons and you’re ready to bake.
But you don’t have all the exact ingredients and you need baking substitutes…
You’re reading down the ingredient list, you realize you don’t have everything on hand that you need. Inevitably, every now and then, it happens, right?
If you’re anything like me, I go straight for my substitution list to see if I can still make the recipe or if I will have to head to the grocery store.
Hopefully this list of baking substitutions will save the day for you!
Further down the page there is also a substitutions list for use when baking specifically with Chocolate and/or baking Cocoa.
Baking Substitutes List
Allspice: 1 teaspoon allspice = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon cloves
Baking Powder: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
Brown Sugar: 1 cup packed brown sugar = 1 cup white sugar or 1 1/4 cups powdered sugar
Butter, salted: 1 cup salted butter = 1 cup shortening + 1/2 teaspoon salt or 1 cup margarine or 1/2 teaspoon salt added to 7/8 cup vegetable oil
Butter, unsalted: 1 cup unsalted butter = 7/8 cup shortening or 1 cup shortening
Buttermilk: 1 cup buttermilk = 1 Tablespoon vinegar or lemon juice plus enough milk to bring the amount to 1 cup total or 1 cup plain yogurt
Corn Syrup: 1 cup corn syrup = 1 cup honey or 1 1/4 cups white sugar plus 1/3 cup water
Cream, light: 1 cup light cream = 3/4 cup milk plus 3 Tablespoons butter or 1 cup evaporated milk
Cream, heavy: 1 cup heavy cream = 3/4 cup milk plus 1/3 cup butter, softened or 1 cup evaporated milk
Cream Cheese: 1 cup cream cheese = 1 cup cottage cheese pureed
Cream of Tartar: 1 teaspoon cream of tartar = 2 teaspoons vinegar or lemon juice
Egg: 1 whole egg = 1/2 banana mashed plus 1/2 teaspoon baking powder or 3 Tablespoons mayonnaise or 1/4 cup liquid egg substitute
Evaporated Milk: 1 cup evaporated milk = 1 cup light cream
Fat in Baking: 1 cup of fat (for baking purposes) = 1 cup fruit puree or 1 cup smooth applesauce
Flour, cake: 1 cup cake flour = 1 cup all purpose-flour minus 2 Tablespoons
Flour, self-rising: 1 cup self-rising flour = 7/8 cup all-purpose flour with 1/2 teaspoon salt and 1 1/2 teaspoons baking powder added
Half and Half: 1 cup half and half = 7/8 cup milk plus 1 Tablespoon butter
Honey: 1 cup honey = 1 cup corn syrup or 1 1/4 cups white sugar plus 1/3 cup water
Margarine: 1 cup margarine = 1 cup butter or 1 cup shortening plus 1/2 teaspoon salt or 7/8 cup vegetable oil with 1/2 teaspoon salt added
Milk: 1 cup milk = 2/3 cup evaporated milk plus 1/3 cup water or 1 cup juice or water or 1 cup rice milk or 1 cup soy milk
Molasses: 1 cup molasses = 1 teaspoon cream of tartar and 3/4 cup brown sugar mixed together
Shortening: 1 cup shortening = 1 cup margarine minus 1/2 teaspoon salt from the recipe or 1 cup butter
Sour Cream: 1 cup sour cream = 1 Tablespoon lemon juice plus enough cream to make 1 cup total or 1 cup plain yogurt or 3/4 cup buttermilk with 1/3 cup butter mixed in
Sour Milk: 1 cup sour milk = 1 Tablespoon lemon juice or vinegar with enough milk added to reach one cup total (after mixing, set aside for 5 minutes or so to thicken up)
Sugar, white: 1 1/4 cup powdered sugar or 1 cup brown sugar or 3/4 cup corn syrup or ¾ cup honey
Sweetened Condensed Milk: 1 can (14-oz) sweetened condensed milk = 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk – mix together these ingredients in a small sauce pan and bring the mixture to boiling, stir constantly for 20 minutes or until the mixture has thickened
Vegetable Oil for Baking: 1 cup vegetable oil = 1 cup fruit puree or 1 cup applesauce
Vinegar: 1 teaspoon vinegar = 2 teaspoons white wine or 1 teaspoon lemon juice or 1 teaspoon lime juice
Wine: 1 cup wine = 1 cup fruit juice mixed with 2 teaspoons white vinegar or 1 cup broth (chicken or beef) or 1 cup water
Yeast, active dry: 1 package (.25-oz) dry active yeast = 2 1/2 teaspoons rapid rise yeast or 2 1/2 teaspoons active dry yeast (bulk)
Yogurt: 1 cup yogurt = 1 cup buttermilk or 1 cup sour milk (see above) or 1 cup sour cream
Baking Substitutes for Chocolate and Baking Cocoa:
Chocolate, semisweet: 1 ounce semisweet chocolate = 1-ounce semisweet chocolate chips plus 1 teaspoon shortening or 1 square (1-oz) unsweetened chocolate plus 4 teaspoons sugar
Chocolate, unsweetened: 1 ounce unsweetened chocolate = 3 Tablespoons unsweetened cocoa plus 1 Tablespoon vegetable oil or shortening
Cocoa: 1/4 cup of cocoa = 1 ounce square of unsweetened chocolate
Semisweet Chocolate Chips: 1 cup semisweet chocolate chips = 1 cup peanut butter, butterscotch, or white chocolate flavored chips or 1 cup chocolate candies or 1 cup dried fruit, chopped or 1 cup nuts, chopped
I hope these baking substitutes come in handy when you need them…and yes, of course you can (and should!) print them out and share them.