Baking and Cooking substitutions for many common ingredients, no need to run to the store!
How many times have you looked at a recipe, started getting things together, and then realized that for some reason you either a) don’t have a ingredient or b) cant use it due to a special diet or allergy. We certainly have! And when we are at home in MN it could be a 45 minute drive to go buy what is needed…so we have compiled a list of baking and cooking substitutions for many common ingredients.
Allspice Substitutions
1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp cloves = 1 tsp allspice
Arrowroot Starch Substitutions
1 Tbsp flour = 1 tsp arrowroot starch
1 tsp cornstarch = 1 tsp arrowroot starch
Baking Powder Substitutions
1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar = 1 tsp baking powder
1/4 teaspoon baking soda + 1/2 cup buttermilk (be sure to decrease the liquid in recipe by 1/2 cup) = 1 tsp baking powder
Baking Soda Substitutions
2-3x baking powder, so 2-3 tsp baking powder = 1 tsp baking soda
Bay Leaf
1/4 tsp crushed dried bay leaf = 1 bay leaf
Brown Sugar Substitutions
1 cup granulated sugar + 1 Tbsp light (unsulphured) molasses = 1 cup light brown sugar
1 cup granulated sugar + 2 Tbsp light (unsulphured) molasses = dark brown sugar
1 cup white sugar + 1/4 cup molasses (decrease the liquid called for in the recipe by 1/4 cup) = 1 cup brown sugar
Using 1 cup granulated sugar or 1 1/4 cup confectioners sugar (without added molasses) works too and = 1 cup brown sugar (packed)
Butter (do not use substitutes, spreads, or low-fat butter when baking)
1 stick (4 oz) salted butter – 1/4 tsp salt (reduce the amount of salt called for in the recipe) = 1 stick (4 oz) unsalted butter
1 cup margarine = 1 cup butter
1 cup shortening + 1/2 tsp salt = 1 cup butter (no salt for unsalted butter)
7/8 cup vegetable oil + 1/2 teaspoon salt = 1 cup butter (no salt for unsalted butter)
7/8 cup lard + 1/2 teaspoon salt = 1 cup butter (no salt for unsalted butter)
You can substitute 1/2 the amount of butter called for in baking with applesauce for fewer calories, or you can substitute applesauce for the butter completely. It works best in cake, but it will yield a much more dense brownie, cake, cookie, etc…
Buttermilk Substitutions
Cake Flour
Start with 2 Tbsp cornstarch and top off with all-purpose flour until a level 1 cup = 1 cup cake flour (some suggest sifting several times before using as a cake flour substitute)
Corn Syrup
1 cup granulated sugar + 1/4 liquid (whatever liquid the recipe contains) = 1 cup corn syrup
1 cup honey = 1 cup corn syrup
3/4 cup light corn syrup + 1/4 cup molasses = 1 cup corn syrup
1 cup maple (or maple flavored) syrup = 1 cup corn syrup
Cornstarch
2 Tbsp all-purpose flour = 1 Tbsp cornstarch
2 Tbsp granulated tapioca = 1 Tbsp cornstarch
1 Tbsp arrowroot starch = 1 Tbsp cornstarch
1 Tbsp potato or rice starch = 1 Tbsp cornstarch
4 tsp instant tapioca = 1 Tbsp cornstarch
Creme Fraiche
1 cup of heavy cream + 3 Tbsp of buttermilk = 1 cup creme fraiche
1 cup plain yogurt = 1 cup creme fraiche
*Make your own if you can wait 8 hours or let it sit out overnight (1 cup heavy cream + 2 Tbsp buttermilk, let it sit on the counter 8-24 hours at about 70 degrees F) 🙂
Eggs Substitutions (Perfect for Vegans & Vegetarians)
Some of these are sometimes referred to as a Vegan Egg
3 tablespoons peanut butter = 1 egg
1/4 cup unsweetened applesauce = 1 egg
1/2 mashed banana = 1 egg
1 tablespoon ground flax + 3 tablespoons water = 1 egg
1 tablespoon chia seeds + 1/3 cup water = 1 egg
The unsweetened applesauce is my go to for both egg and sugar substitutions. Great in cookies, brownies, muffins and more!
Heavy Cream Substitutions
1/3 cup unsalted (melted) butter + 3/4 cup milk = 1 cup heavy cream
1/3 cup unsalted (melted) butter + 3/4 cup low-fat milk + 1 Tbsp flour = 1 cup heavy cream
2/3 cup buttermilk + 1/3 cup oil = 1 cup heavy cream
1/2 cup low-fat cream cheese = 1 cup heavy whipping cream
1 cup low-fat milk + 1 Tbsp cornstarch = 1 cup heavy whipping cream
1/2 cup part skim milk ricotta cheese + non-fat plain yogurt = 1 cup heavy cream (beat until smooth, will separate if heated)
For sauces, substitute 1 cup half-and-half = 1 cup heavy cream
*Substitutes will not whip up into whipped cream
Sugar Substitutions
3/4 cup honey (be sure to decrease the liquid in recipe by 25%)= 1 cup granulated sugar
Vanilla Substitutions
1 vanilla bean = 2 tsp vanilla extract
1 tsp vanilla paste (or powder) = 1 tsp vanilla extract