Baking Substitutes

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…

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.

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