Tip Friday Common Emergency Substitutions

Tip Friday Common Emergency Substitutions

It happens to the best of us.

You are all ready to bake when you realize you’re missing a key ingredient in your recipe.

No worries! Use these substitutions to save your recipe in a snap.

When you want extra tender results with your baked goods, don’t overlook this simple tip.

Looking to make your biscuits flakier, cakes taller and quick breads moister?

Grab some buttermilk! Like most baking secrets, it boils down to simple science.

Buttermilk has a high acid level, which gets your baking powder and soda to work harder and rise higher, making your final results fluffy, tender and sometimes a little tangy.

The ratio is 1:1 so no calculating is involved.

Baking substitutions

1 tsp. baking powder = 1/2 tsp. baking soda plus 1/2 tsp. cream of tartar

1 pkg. active dry yeast = 1 Tbsp. dry or 1 cake compressed yeast, crumbled

1 cup honey = 1-1/4 cups sugar plus 1/4 cup liquid, or 1 cup molasses

1 cup corn syrup = 1 cup sugar plus 1/4 cup water

1 cup cake flour = 1 cup sifted all-purpose flour minus 2 Tbsp.

All-purpose flour = An equal amount of whole-wheat flour can be substituted in some breads, cookies, and bars; the texture will be coarser.

1 whole egg = For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used.

Dairy Product Substitutions

1 cup milk + 1 Tbsp lemon juice = Allow mixture to stand for five minutes prior to use.

1 cup milk + 1 Tbsp vinegar (white, apple cider or rice vinegar) = Allow mixture to stand for five minutes prior to use. This is one I use since I always these ingredients on hand.

1 cup milk + 1/2 Tbsp cream of tartar = Mix well to dissolve the cream of tartar.

1/4 cup milk + 3/4 cup plain yogurt = Whisk together until no lumps remain.

1/4 cup milk + 3/4 cup sour cream = Whisk together until no lumps remain.

1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 tsp. butter or oil

1 cup buttermilk or sour milk = 1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup, let stand 5 minutes

1 cup dairy sour cream = 1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice

1 cup half-and-half = 7/8 cup milk plus 3 Tbsp. margarine or butter, or 1 cup evaporated milk

1 cup plain yogurt = 1 cup sour milk or 1 cup buttermilk

Chocolate Substitutions

1 ounce (1 square) unsweetened chocolate = 3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine

1 ounce (1 square) semisweet chocolate = 1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces

1/2 cup semisweet chocolate pieces for melting = 3 ounces (3 squares) semisweet chocolate.

So remember. When you are in a crunch and find yourself an ingredient short there is hope!

Stay calm and bake on!!

Conversion Information is located in right sidebar. We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience please click Conversion Chart.

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.