Baking Substitutions

May not be the healthiest substitutions, but in case you run out of one thing here are some options.
Milk: 1 cup1/2 cup evaporated milk plus 1/2 cup water
Buttermilk or sour milk
(for baking only):
1 cup
1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup
Heavy or whipping cream
(for baking, not whipping):
1 cup
3/4 cup whole milk plus 4 tablespoons butter
Light cream: 1 cup7/8 cup (7 oz.) milk plus 3 tablespoons butter
Cornstarch:
1 tablespoon
2 tablespoon all-purpose flour
Baking powder:
1 teaspoon
Mix together 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar, then measure out 1 teaspoon. Throw out the unused mixture.
Unsweetened chocolate:
1 square (1 oz.)
3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shortening
Semisweet chocolate:
1 square
1 square unsweetened chocolate plus 1 tablespoon sugar
Cake flour: 1 cup1 cup all-purpose flour less 2 tablespoons. Stir in 2 tablespoons cornstarch.
Self-rising flour: 1 cup1 cup all-purpose flour + 1-1/2 teaspoons baking powder and 1/2 teaspoon salt
Packed brown sugar:
1 cup
1 cup granulated (white) sugar + 2 tablespoons molasses or dark corn syrup
Granulated (white) sugar:
1 cup
1 cup packed brown sugar
Granulated (white) sugar:
1 cup
3/4 cup honey; reduce other liquid in recipe by 1/4 cup or add 1/4 cup flour if there is no other liquid in the recipe
Granulated (white) sugar
(in recipes other than baked goods):
1 cup
2 cups sifted powdered (confectioners’) sugar
Sifted powdered (confectioners’) sugar:
1 cup
1/2 cup granulated (white) sugar
Margarine:
8 tablespoons or 1/2 cup
(1 stick)
8 tablespoons or 1/2 cup (1 stick) butter
Semisweet chocolate, melted:
6 squares (1 oz. each)
1 cup (6 oz.) semisweet chocolate chips, melted
Semisweet chocolate chips:
1 cup
1 cup chopped semisweet chocolate
Semisweet chocolate:
1 square (1 oz.)
1 square unsweetened chocolate plus 1 tablespoon sugar
Unsweetened chocolate:
1 square (1 oz.)
PecansWalnuts, almonds or hazelnuts
Chunky peanut butterCreamy peanut butter
Chopped applesDrained chopped canned apples
Fresh blueberriesFrozen blueberries (do not thaw)
Active dry yeast:
1 1/4-ounce envelope
A little less than 1 tablespoon active dry yeast from a jar
Active dry yeast:
1 1/4-ounce envelope
1 .6-ounce cake compressed, fresh yeast (method of preparing recipe will need to be changed)
Orange peel, fresh, grated:
1 teaspoon
1 teaspoon dried orange peel
Lemon peel, fresh, grated:
1 teaspoon
1 teaspoon dried lemon peel
Bread crumbs, dry:
1 cup
1 cup of Quaker Quick or Old Fashioned Oats
Herbs, fresh, chopped:
1 tablespoon
3/4 to 1 teaspoon dried herbs
Honey: 1 cup1-1/4 cups sugar plus 1/4 cup water

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One comment on “Baking Substitutions”

  1. Pingback: The Sweet Stuff

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