Name: Approximate Equivalents or Substitutions in Baking and Cooking
Ingredients: 1 tsp baking powder 1/4 tsp soda and 1/2 tsp cream of tartar; 1 cup cake flour 7/8 cup or 1 cup less 2 Tbsp all purpose flour; 1 square chocolate 3 Tbsp cocoa plus 1-1/2 tsp fat (butter); 1 cup thin cream (18-20%) 7/8 cup milk plus 3 Tbsp fat; 1 cup heavy cream (36-40%) 3/4 cup milk plus 1/3 cup fat; 1 cup sour or buttermilk 1 cup milk plus 1 Tbsp lemon juice or vinegar; 1 1/3 cup packed brown sugar 1 cup granulated sugar; 1 lemon 3 to 4 Tbsp juice; Grated rind of 1 lemon 1-1/2 tsp juice; 1 orange 6 to 8 Tbsp juice; 12 to 14 egg yolks 1 cup; 8 to 10 egg whites 1 cup; 1 Tbsp corn starch 2 Tbsp flour (when thickening); 9 coarse crumbled graham crackers 1 cup; 11 fine crumbled graham crackers 1 cup; 7 coarse crumbled salt crackers 1 cup; 9 fine crushed salt crackers 1 cup; 1 cup evaporated milk + 1/2 cup water 1 cup milk

Approximate Equivalents or Substitutions in Baking and Cooking

14 Comments

Ingredients

1 tsp baking powder 1/4 tsp soda and 1/2 tsp cream of tartar
1 cup cake flour 7/8 cup or 1 cup less 2 Tbsp all purpose flour
1 square chocolate 3 Tbsp cocoa plus 1-1/2 tsp fat (butter)
1 cup thin cream (18-20%) 7/8 cup milk plus 3 Tbsp fat
1 cup heavy cream (36-40%) 3/4 cup milk plus 1/3 cup fat
1 cup sour or buttermilk 1 cup milk plus 1 Tbsp lemon juice or vinegar
1 1/3 cup packed brown sugar 1 cup granulated sugar
1 lemon 3 to 4 Tbsp juice
Grated rind of 1 lemon 1-1/2 tsp juice
1 orange 6 to 8 Tbsp juice
12 to 14 egg yolks 1 cup
8 to 10 egg whites 1 cup
1 Tbsp corn starch 2 Tbsp flour (when thickening)
9 coarse crumbled graham crackers 1 cup
11 fine crumbled graham crackers 1 cup
7 coarse crumbled salt crackers 1 cup
9 fine crushed salt crackers 1 cup
1 cup evaporated milk + 1/2 cup water 1 cup milk

Instructions

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ashleroo

Dec 23, 2016

This is a great starter list of emergency substitutions. I have, quite often, found myself jumping headlong into a recipe, only to realize that I'm out of an ingredient. Having a list like this printed out and posted in my baking cupboard has been a total lifesaver! The baking powder and baking chocolate substitutions have come in handy many times while I've been cooking. A useful tool for every home cook!

jomayhudson 907450 5

Feb 11, 2014

Is it possible to substitute sweetened condensed milk for regular milk in buttercream icing recipe?

frederickdeborah 3 836533

Nov 27, 2012

Every recipe I find calls for brown sugar. What can be used instead, but still keep the flavor?

LOHFI7 3965417

Nov 20, 2013

REGULAR SUGAR AND ENOUGH MOLASSES TO REACH THE COLOR YOU WANT A.K.A. LIGHT BROWN SUGAR OR DARK BROWN SUGAR

DEERBETTY 6333160

Oct 02, 2012

I'll be keeping these substitutions inside my cupboard door for quick referance when I'm out of the product called for and have no time to run to the store...Grateful for this information!

faym 1171238

Mar 19, 2012

Could tell what a stick of butter weighs please. Also I would like to know please what is "cool whip" I'm a Kiwi in NZ and don't know these terms. Many thanks

snperch

Mar 25, 2012

a stick of butter weighs 4 oz. Cool whip is a freozen whipped cream substitute. It must be thawed to use.

calaa2000 0973405

Jan 30, 2012

my reciepe calls for self rising flour ...Can i use all purpose instead?

snperch

Mar 25, 2012

for 1 C. self-rising flour, use 1 C. all purpose flour, plus 1/2 tsp salt plus 1and 1/2 tsp baking powder.

rlongchamps 382605 1

Dec 16, 2011

I have a receipe that calls for 8 oz. semi- sweet chocolate and i have chocolate chips that i would like to use instead khow many do i use.

JessiCAN

Dec 19, 2011

@rlongchamps 3826051: 1 cup usually holds about 6oz. of chocolate chips, depending on the size and shape of the chips. I would recommend you use about 1-1/3 cups to get 8oz. I would also suggest buying an inexpensive kitchen scale. I find it very useful for measuring out tricky ingredients like chocolate chips! -- Editor of RecipeLion

rlongchamps 382605 1

Oct 24, 2011

I was really looking for sugar substitution for honey or apple sauce. this is a brownie receipe that i think has a lot of sugar. or can i just cut the amount of sugar that i put in. hope to hear from you.

Master Editor

Feb 07, 2011

Hello Ladylove223, I'm very happy we could help you out with this. Thanks much!

Ladylove223 411173 9

Feb 05, 2011

I finally found how to do the equivalent to Buttermilk that I have been looking for --I have a favorite cake recipe that calls for it & since I don't like it I don't buy it. Thanks for having this list of equivalents on your web page. D. O'Connor