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 tablespoon powdered egg substitute plus 2 ½ tablespoon water
c) ¼ cup pureed silken tofu
d) ½ mashed banana plus ½ teaspoon baking powder
e) 3 tablespoon 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 tablespoon 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 tablespoon cornstarch.
Self-Rising Flour: Per 1 cup use: 1 cup AP [all purpose] flour plus 1 ½ teaspoon baking powder and ½ teaspoon salt
Baking Powder: Per 1 teaspoon use: ¼ teaspoon baking soda plus ½ teaspoon cream of tartar
Cream of Tarter: Per 1 teaspoon 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 teaspoon salt
b) 1 cup margarine plus ½ teaspoon salt
c) ⅞ cup vegetable oil plus ½ teaspoon 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 tablespoon shortening or vegetable oil
Semi-Sweet Chocolate: Per 1 ounce use:
a) 1 (1-ounce) square unsweetened chocolate plus 4 teaspoon sugar
b) 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Allspice: Per 1 teaspoon use: ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground clove
DIY Pumpkin Pie Spice: Makes approximately ¼ cup
- 2 tablespoon cinnamon
- 1 tablespoon ginger
- 1 teaspoon clove
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ¼ teaspoon ground cardamom
DIY Apple Pie Spice (Store in a sealed jar at room temperature)
- 2 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cardamom
- ¼ teaspoon ginger
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Helpful Kitchen Items:
can you make this printable?
Hi Candace, let us look into that.
I would love a printable version also!! Would be so handy to print and put with my recipe books.
Hi Amethyst, we have added a printable version. See just above the Baking Ingredient Substitution header.
Can bread crumbs be used instead of Panko?
It depends on the recipe. In most breadings you could.
I refer to this list myself. ☺
Great Post. Super information, thanks Melissa!
for the egg substitute you can also use 1/4 cup applesauce per egg. found this out due to my daughters egg allergy.
I learned this applesauce substitue from my Vegan Grandaughter. Love it! I prefer it over powder egg substitue which is quite expensive.
Hi Ashley! I had these scribbled here and there, and decided it was time to put it all together. ☺ Happy to share!
Ashley @ Wishes and Dishes
This would be a good thing to print out and hang in my kitchen somewhere! Thanks for sharing 🙂