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) 1/4 cup liquid egg substitute
b) 2 1/2 Tbsp powdered egg substitute plus 2 1/2 Tbsp water
c) 1/4 cup pureed silken tofu
d) 1/2 mashed banana plus 1/2 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 : 1/2 cup whole milk plus 1/2 cup heavy cream
Corn Syrup: Per 1 cup use:
a) 1 cup honey
b) 1 1/4 cup white sugar plus 1/3 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 1/2 tsp baking powder and 1/2 tsp salt
Baking Powder: Per 1 tsp use: 1/4 tsp baking soda plus 1/2 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 1/4 cup molasses and decrease liquid in recipe by 1/4 cup
b) 1 cup white sugar
c) 1 1/4 cups confectioners’ sugar
Salted Butter: Per 1 cup use: [Unsalted butter – omit salt] a) 1 cup shortening plus 1/2 tsp salt
b) 1 cup margarine plus 1/2 tsp salt
c) 7/8 cup vegetable oil plus 1/2 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: 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/4 tsp ground clove
DIY Pumpkin Pie Spice: Makes approximately 1/4 cup
2 Tbsp ground cinnamon
1 Tbsp ground ginger
1 tsp ground clove
1 tsp ground nutmeg
1 tsp ground allspice
1/4 tsp ground cardamom
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Ashley @ Wishes and Dishes says
This would be a good thing to print out and hang in my kitchen somewhere! Thanks for sharing 🙂
Melissa says
Hi Ashley! I had these scribbled here and there, and decided it was time to put it all together. ☺ Happy to share!
Anonymous says
for the egg substitute you can also use 1/4 cup applesauce per egg. found this out due to my daughters egg allergy.
Norma says
I learned this applesauce substitue from my Vegan Grandaughter. Love it! I prefer it over powder egg substitue which is quite expensive.
Linda says
Great Post. Super information, thanks Melissa!
Melissa says
I refer to this list myself. ☺
Maria says
Can bread crumbs be used instead of Panko?
Melissa says
It depends on the recipe. In most breadings you could.
Candace Daly says
can you make this printable?
Melissa says
Hi Candace, let us look into that.
Amethyst says
I would love a printable version also!! Would be so handy to print and put with my recipe books.
Melissa says
Hi Amethyst, we have added a printable version. See just above the Baking Ingredient Substitution header.