Apr 27, 2007

Baking Substitutions

Don't you just hate it when you run out of something while in the middle of baking? It is very possible that you have something around the house that you can substitute. Keep this list handy for the next time that it happens.

Butter (1 cup = 2 sticks) FOR 1 cup stick margarine OR 1 cup minus 2 Tbsp. vegetable shortening (If melted butter, use same amount of vegetable oil)

Buttermilk (1 cup) FOR 1 cup plain yogurt OR 1 Tbsp. lemon juice or white vinegar plus whole milk to make 1 cup (let stand 5 minutes)

Heavy Cream (1 cup, not to whip) FOR 3/4 cup milk plus 1/3 cup butter Heavy Cream (1 cup to whip) FOR 2 cups whipped dessert topping

Whole milk (1 cup) FOR 1 cup nonfat milk plus 2 Tbsp. melted butter or margarine OR 1 cup soy milk OR 1/2 cup evaporated milk plus 1/2 cup water

Baking Powder (1 tsp.) FOR 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar (plus 1/4 tsp. cornstarch, optional)

Baking Soda There is no substitute

Confectioners’ sugar (1 cup) Combine in food processor or blender, 1 cup granulated sugar plus 1 Tbsp. cornstarch

Corn syrup (1 cup) FOR 1 1/4 cup granulated sugar plus 1/3 cup water

Honey (1 cup) FOR 1 1/4 cup granulated sugar plus 1/4 cup water

Pumpkin Pie Spice (1 tsp.) FOR 1/2 tsp. cinnamon plus 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg

Unsweetened Chocolate (1 oz.) FOR 3 Tbsp unsweetened cocoa plus 1 Tbsp. melted butter (margarine or oil)

Cornstarch (1 Tbsp, for thickening) FOR 2 Tbsp. flour

Flour (1 cup sifted) FOR 1 cup unsifted flour minus 2 Tbsp.

Flour (1 Tbsp, for thickening) FOR 1 1/2 tsp. cornstarch Flour, Cake (1 cup) FOR 1 cup all-purpose flour minus 2 Tbsp.

Flour, Self-rising (1 cup) FOR 1 cup all-purpose flour plus 1 1/2 tsp. baking powder plus 1/2 tsp. salt

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