Tips for Making Baking Ingredient Substitutions
It never fails, you begin a baking project only to discover you're missing a key ingredient. To achieve the best results when making any recipe, ideally you should follow the recipe as written, with little or no, substitutions. However, if you find yourself in a bind this is a great reference tool for you.
- Keep in mind, when substituting ingredients it may also be necessary to make adjustments to other components as well. One example would be; the need to adjust the amount of liquid called for in the recipe if using a substitute that requires liquid.
- Some substitutions could change the flavor. An example would be substituting honey for corn syrup in a recipe. While they're both great options, consider the end result you're trying to achieve.
- This a list of the most commonly used baking substitutions. I hope that it will be a helpful tool for you to reference in your kitchen.
- I'm an avid baker and have many recipes for your to browse in the MSSK Recipe Index.
Downloadable Version here
Baking Ingredient Substitutions
1 whole egg:
a) ¼ cup liquid egg substitute
b) 2 ½ Tbsp powdered egg substitute plus 2 ½ Tbsp water
c) ¼ cup pureed silken tofu
d) ½ mashed banana plus ½ tsp baking powder
e) 3 Tbsp mayonnaise
Solid Shortening: same amount butter
Sour Cream: same amount plain yogurt
Lemon Juice: same amount vinegar, lime juice or white wine
Vinegar: same amount lemon juice
Buttermilk: Per 1 cup use:
a) 1 cup whole milk plus 1 Tbsp lemon juice or white vinegar. Allow to sit for 5 minutes then proceed with the recipe.
b) 1 cup plain yogurt
Evaporated Milk: Per 1 cup use: 1 cup light cream
Heavy Cream: Per 1 cup use: 1 cup evaporated milk [for baking only; evaporated milk will not whip like whipping cream]
Half & Half: Per 1 cup use : ½ cup whole milk plus ½ cup heavy cream
Corn Syrup: Per 1 cup use:
a) 1 cup honey
b) 1 ¼ cup white sugar plus ⅓ cup water [Mix until dissolved]
Sweetened Condensed Milk: recipe here
Cake Flour: Per 1 cup use: 1 cup AP [all purpose] flour less 2 Tbsp; replace with 2 Tbsp cornstarch.
Self-Rising Flour: Per 1 cup use: 1 cup AP [all purpose] flour plus 1 ½ tsp baking powder and ½ tsp salt
Baking Powder: Per 1 tsp use: ¼ tsp baking soda plus ½ tsp cream of tartar
Cream of Tarter: Per 1 tsp use: 2 teaspoons lemon juice or vinegar
Brown Sugar: Per 1 cup use:
a) 1 cup white sugar plus ¼ cup molasses and decrease liquid in recipe by ¼ cup
b) 1 cup white sugar
c) 1 ¼ cups confectioners' sugar
Salted Butter: Per 1 cup use: [Unsalted butter - omit salt]
a) 1 cup shortening plus ½ tsp salt
b) 1 cup margarine plus ½ tsp salt
c) ⅞ cup vegetable oil plus ½ tsp salt
Fats for Baking: Per 1 cup use:
a) 1 cup applesauce
b) 1 cup fruit puree
Cream Cheese: Per 1 cup use:
a) 1 cup pureed cottage cheese
b) 1 cup plain yogurt
c) 1 cup mascarpone cheese
Cocoa: Per 1 ounce use: 1 (1-ounce) square unsweetened chocolate
Unsweetened Chocolate: Per 1 ounce use: 3 tablespoons unsweetened cocoa plus 1 Tbsp shortening or vegetable oil
Semi-Sweet Chocolate: Per 1 ounce use:
a) 1 (1-ounce) square unsweetened chocolate plus 4 tsp sugar
b) 1 ounce semisweet chocolate chips plus 1 tsp shortening
Allspice: Per 1 tsp use: ½ tsp ground cinnamon, ¼ tsp ground ginger, and ¼ tsp ground clove
DIY Pumpkin Pie Spice: Makes approximately ¼ cup
2 Tbsp ground cinnamon
1 Tbsp ground ginger
1 tsp ground clove
1 tsp ground nutmeg
1 tsp ground allspice
¼ tsp ground cardamom
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