Ever been knee deep into baking something only to realize that your are missing a key ingredient? Fear no more, here are some emergency baking substitutions. Unlike cooking, where you can easily improvise, the science of baking requires you to be exact. Shortly after I got married, my mom shared with me this “cheat sheet” of baking substitutions that can be used in a pinch and in the last 15 years, I have used it countless times!
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
1 whole egg = 2 Tbsp water + 1/2 tsp baking powder for cookies/cakes or ½ banana or ¼ cup applesauce for batter breads or brownies
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 = 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
1 oz unsweetened chocolate = 3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine
1 oz semisweet chocolate = 1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3
Tbsp. semisweet chocolate pieces
1 tsp lemon juice = 1/2 tsp vinegar
1 cup sugar = 3/4 cup honey + 1/4 cup flour
1 cup powdered sugar = 1 cup sugar + 1/3 tsp. cornstarch, Blend small