Baking Ingredient Substitutions

When the pantry is running low or, you’ve simply forgotten to pick-up an ingredient at the market, this list will help you make the most common Baking Ingredient Substitutions. I wanted to compile a reference list to help you in those moments so you’re on your way to baking success. Scroll down for a handy kitchen conversions chart, too.

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[1].

Downloadable Version here[2]

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 [3]

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

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