Buzz
Image Credit: tbralnina/Getty ImagesWe've all experienced it: You’re in the middle of baking a birthday cake or preparing a batch of homemade cookies, only to realize you're missing a key ingredient. No matter the scenario, the last thing you want is to run to the grocery store, especially when leaving the house isn’t possible.
Instead of feeling disheartened (or deciding to skip the ingredient altogether, which could lead to a disappointing bake), we’ve created a thorough guide to easy baking substitutions for various common ingredients—from buttermilk to brown sugar (and don't worry, you can make brown sugar at home using white sugar and molasses!).
While it's not advisable to make substitutions a regular practice for too many ingredients, some of these changes might surprise you in a good way. Do you always prepare your favorite breakfast granola with honey? You might discover that maple syrup works even better. If you're taking a dessert to book club this week, the vegans in the group will be thrilled if you use a vegan substitute for eggs.
MytourFor those who bake often, we suggest printing this substitution chart and placing it on your fridge. It will be a lifesaver the next time you find yourself in the middle of a recipe and in need of a quick substitution. With any luck, you'll have exactly what you need, and your baking can continue without a hitch.
If no specific measurement is given, the replacement is a 1:1 substitute.
Chart of Substitutes for Baking Ingredients
| Ingredient | Amount | Substitution |
| Baking powder | 1 teaspoon | Combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar. Bake immediately. |
| Baking soda | ¼ teaspoon | 1 teaspoon baking powder |
| Bread crumbs | Ground rolled oats or crushed cereal | |
| Bread flour | All-purpose flour | |
| Brown sugar | 1 cup | 1 scant cup granulated sugar and 1 tablespoon molasses |
| Butter | Coconut oil, lard, or margarine can replace butter | |
| Buttermilk | 1 cup | 1 cup plain yogurt (not Greek), or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice |
| Cake flour | 1 cup | Add 2 tablespoons cornstarch to a 1-cup measuring cup; fill rest of the way with all-purpose flour |
| Cornstarch | 1 tablespoon | 1½ tablespoons all-purpose flour |
| Cream of tartar | ¼ teaspoon | ½ teaspoon lemon juice |
| Egg | 1 | For yeast breads, cookies, pancakes, or waffles, mix 2 tablespoons ground flax meal and 3 tablespoons cold water. Let the mixture rest for 10 minutes before adding. |
| Evaporated milk | Half-and-half | |
| Half-and-half | ½ cup | ¼ cup milk and ¼ cup cream, or ½ cup non-dairy coffee creamer |
| Heavy cream | 1 cup | Melt ¼ cup unsalted butter and slowly whisk in ¾ cup whole milk or half-and-half |
| Honey | Corn syrup, molasses, maple syrup, or agave nectar | |
| Lemon juice | Cider vinegar | |
| Mascarpone | 16 ounces | Mix 12 ounces of room temperature cream cheese with ¼ cup heavy whipping cream and ¼ cup sour cream |
| Powdered sugar | ½ cup | Grind ½ cup granulated sugar in a blender until fine. Multiply as needed to reach the amount called for in the recipe. |
| Semi-sweet chocolate | 1 ounce | 1 ounce unsweetened chocolate and ½ teaspoon granulated sugar |
| Sour cream | Plain yogurt |
