12 Substitutions for Baking Ingredients
All set to bake and realize you're out of sugar or another essential ingredient? Here's a handy cheat sheet with 12 common baking subtitutions
•Baking powder
For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
•Brown sugar
For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup.
•ButtermilkFor 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt.
•Chocolate
For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar.
•Heavy creamFor 1 cup: use 2/3 cup milk and 1/3 cup butter.
•EggsFor one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this).
•Egg yolk
For one yolk: use 2 tablespoons cholesterol-free egg product.
•FlourFor 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. For 1 cup self-rising flour: use 1 cup all-purpose plus 1 1/2 teaspoons baking powder and * teaspoons salt.
•HoneyFor 1 cup: use 3/4 cup sugar + 1/4 cup liquid.
•MilkFor 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions.
•Sour creamFor 1 cup: use 1 cup plain yogurt.
•SugarFor 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar.
For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
•Brown sugar
For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup.
•ButtermilkFor 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt.
•Chocolate
For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar.
•Heavy creamFor 1 cup: use 2/3 cup milk and 1/3 cup butter.
•EggsFor one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this).
•Egg yolk
For one yolk: use 2 tablespoons cholesterol-free egg product.
•FlourFor 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. For 1 cup self-rising flour: use 1 cup all-purpose plus 1 1/2 teaspoons baking powder and * teaspoons salt.
•HoneyFor 1 cup: use 3/4 cup sugar + 1/4 cup liquid.
•MilkFor 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions.
•Sour creamFor 1 cup: use 1 cup plain yogurt.
•SugarFor 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar.
