
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.
Very timely post as we all start cooking for the holidays! Thanks for sharing with us at Farm Fresh Tuesdays Blog Hop. Your Substitutions is one of my features at this week’s hop, be sure to stop by!
Melissa | Little Frugal Homestead
I am glad you like the list Melissa. Thank you so much for the feature!! Please enjoy a safe and happy Thanksgiving!
Such good info to have just in case you get caught out mid bake – it’s happened to us all!
Thanks Julie. I am known for not having something important I need. Enjoy your holiday!
Such great tips! Thank you for sharing then with us. Pinned.
Thank you so much Joanne for the pin. I m glad you saw some good tips there. Enjoy your week!
Great tips!! Thanks for sharing at the What’s for Dinner party! Have a lovely rest of the week.
Thank you Helen. Enjoy your holiday!
These are great Marilyn! I saw your link on the Hearth and Soul linkup today and had to come check it out. I often find myself without “needed” ingredients when my daughter wants to spontaneously bake something. Thanks for sharing!
I know. And some things I would never use up before they expire. I am glad you found the substitutions handy. And thanks for hopping over! Have a safe week!
Marilyn to the rescue!
Thanks Michele! I refer to these lists more than I will admit. Enjoy your week!
Thank you for these great tips Marilyn!
You are welcome Leslie! I hope you found something new there. I know I did. Enjoy your week!