Ingredient Substitution List by Sharon at SugarEd Productions

It has been a long time since my last posting. However, When I received Sharon’s blog today with her substitution list of ingredients I had to share for the benefit of others. Sharon has graciously given me permission to share her post with everyone. Her website:www.sugaredproductions.com

Hello my friend in cake — Ever start baking and find yourself scrambling for an ingredient at the last minute that you don’t have? Yeah, me too 🙂 And there are just those times when it isn’t feasible to make a quick run to the store. For optimal results, we should use the exact ingredients called for whenever possible, but here are some substitutions that can save you in a pinch: Allspice– ½ teaspoon cinnamon plus ½ teaspoon ground cloves equals 1 teaspoon Allspice. Baking powder– ½ teaspoon cream of tartar plus ¼ teaspoon baking soda can be substituted for 1 teaspoon baking powder. Bread crumbs- 3 slices of bread or toast ground equals 1 cup of dry bread crumbs. OR rolled oats as needed, mixed with all bran cereal as needed. Butter:  Salted butter- ½ cup unsalted butter plus ¼ teaspoon salt can be substituted for ½ cup salted butter. You can also use ½ cup margarine or ½ cup solid vegetable oil for ½ cup  salted butter. Unsalted butter- ½ cup salted butter can be substituted for ½ cup unsalted butter. You   must also decrease the salt in the recipe by ¼ teaspoon. You can also use ½ cup margarine or ½ cup solid vegetable shortening for ½ cup unsalted butter. Buttermilk– 1 cup milk plus 1 TBSP. vinegar.  OR 1 cup milk plus 1 TBSP. lemon juice.  OR 1 cup plain yogurt. Cinnamon– ½ teaspoon allspice can be substituted for 1 teaspoon ground cinnamon. Chocolate: Chocolate chips– Replace one cup of semi-sweet chocolate chips with 6 ounces chopped semi-sweet chocolate squares. Milk chocolate– 1 ounce semi-sweet chocolate plus 1 tablespoon granulated sugar equals 1 ounce of milk chocolate. Sweet German chocolate– 1 ounce semi-sweet chocolate plus ½ tablespoon granulated sugar equals 1 ounce sweet German chocolate. Semi-sweet chocolate– ½ ounce unsweetened chocolate plus 1 tablespoon granulated sugar equals 1 ounce of semi-sweet chocolate. Unsweetened– 3 tablespoons cocoa powder (not Dutch processed) plus 1 tablespoon unsalted butter equals 1 ounce unsweetened chocolate. Cocoa powder (Dutch processed)– 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda equals 3 tablespoons Dutch processed cocoa powder. Cocoa powder (Natural, unsweetened)– 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar equals 3 tablespoons unsweetened cocoa powder. Cocoa– One ounce (square) chocolate grated equals ¼ cup cocoa. You should also decrease the butter/ oil in the recipe by ½ a tablespoon. Coffee– 2 tablespoons instant espresso powder dissolved in 3 tablespoons hot water can be substituted for ¼ cup strong brewed coffee. Condensed milk– For 1 cup of condensed milk, mix together and heat 1/3 cup of evaporated milk, ¾ cup of sugar and 2 tablespoons of butter until combined. Corn Syrup: Light corn syrup– 1 cup dark corn syrup or 1 cup honey can be substituted for 1 cup light corn syrup. You can also use 1 cup granulated sugar and decrease the recipe liquid by ¼ cup to equal 1 cup light corn syrup. Dark corn syrup– ¾ cup light corn syrup plus ¼ cup molasses can be used for 1 cup dark corn syrup. Cornstarch– For one tablespoons cornstarch, you can use 2 tablespoons all-purpose flour or 2 tablespoons quick-cooking tapioca. Cream: Cream (Crème Fraiche)- 1 cup sour cream, or 1 cup whipping cream plus 1 tablespoon buttermilk or ½ cup whipping cream plus ½ cup sour cream can all be substituted for 1 cup  cream. Cream/Half and Half– 7 ounces of whole milk plus ½ tablespoon butter or 1 cup evaporate milk equals 1 cup of cream or half and half. Cream (Heavy)– 2/3 cup whole milk plus 1/3 cup melted unsalted butter can be substituted for 1 cup heavy cream. This can be used In recipes, but not whipped. Cream (Light)– 1 cup half and half can be used for 1 cup light cream. Cream / Sour Cream– 1 cup plain yogurt or ¾ cup sour milk, buttermilk or plain yogurt plus1/3 cup melted butter equals 1 cup sour cream. Cream of tartar– ½ teaspoon white vinegar or lemon juice can be used in place of ½ teaspoon cream of tartar. Eggs: Egg whites– 1 tablespoon powdered egg whites plus 2 tablespoons water equals 1 large egg white. Egg yolks– 1 large whole egg can be used in place of 2 large egg yolks. Whole egg– For baking, use 2 large egg yolks plus 1 tablespoon water for every whole egg.  For custards and sauces, use 2 large egg yolks for every large whole egg. You can also use 3½ tablespoons of egg substitute for each whole egg called for in the recipe.  OR 1/4 cup mashed potatoes.  OR 1/4 cup canned pumpkin.  OR 1/4 cup canned squash.  OR 1/4 cup pureed prunes.  OR 2 TBSP. potato starch. Fats: Lard– ½ cup solid vegetable shortening or ½ cup plus 1 tablespoon unsalted butter can be substituted for ½ cup lard. Margarine– ½ cup salted or unsalted butter or ½ cup solid vegetable shortening can be substituted for ½ cup margarine. Solid vegetable shortening– ½ cup salted or unsalted butter or ½ cup lard or ½ cup  margarine can be substituted for ½ cup solid vegetable shortening. Flours: All-purpose flour- 1 cup plus 2 tablespoons sifted cake flour can be used for 1 cup all- purpose flour. You can also use 1 cup self-rising flour if you omit the baking powder and salt from the recipe. Bread flour– 1 cup all-purpose flour can be substituted for 1 cup bread flour. Cake flour- ¾ cup all-purpose flour plus 2 tablespoons cornstarch can be substituted for 1 cup cake flour. Pastry flour– 1 1/3 cups all-purpose flour plus 2/3 cup cake flour is equal to 2 cups pastry flour. Self-rising flour– 1 cup all-purpose flour plus 1 ½ teaspoons baking powder and ¼ teaspoon salt can be substituted for 1 cup self-rising flour. Whole wheat flour– 7 ounces all-purpose flour plus 2 tablespoons wheat germ can be substituted for 1 cup whole wheat flour. Gelatin (powdered)– 2 teaspoons agar can be substituted for 1 envelope or ¼ ounce unflavored gelatin powder. Ghee– 1 tablespoon clarified butter is equivalent to 1 tablespoon Ghee Glucose (liquid)– ½ cup light corn syrup can be used in place of ½ cup liquid glucose. Honey– For 1 cup honey, you can substitute ¾ cup maple syrup or ¾ cup corn syrup or ¾ cup light molasses PLUS ½ cup granulated white sugar. Lemon juice (fresh)– 1 tablespoon bottled lemon juice can replace 1 tablespoon fresh lemon juice. Lemon zest– ½ teaspoon lemon extract can be used in place of 1 teaspoon lemon zest. Depending on the product, you could also use orange or lime zest in place of the lemon zest. Lime juice (fresh)– 1 tablespoon lemon or orange juice can be substituted for 1 tablespoon fresh lime juice. Lime zest– 1 teaspoon lemon or orange zest can be used in place of 1 teaspoon lemon zest Maple sugar (grated)– for ½ cup maple sugar, you can use 1 cup maple syrup and reduce the amount of liquid in the recipe by ¼ cup. Maple syrup– 1 cup honey can be substituted for 1 cup maple syrup. You can also substitute ¾ cup corn syrup plus ¼ cup butter plus ½ teaspoon maple extract for 1 cup maple syrup. Marshmallows– 8 regular marshmallows can be substituted with 1 cup miniature marshmallows or 2.5 ounces of marshmallow cream. Mascarpone cheese– 1 cup crème fraiche or ¾ cup cream cheese beaten with ¼ cup heavy cream can be substituted for 1 cup Mascarpone cheese. Milks: Buttermilk (sour milk)– 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes) can be substituted for 1 cup buttermilk. You can also use ¼ cup buttermilk powder plus 1 cup water or 1 cup plain yogurt or 1 cup sour cream in place of 1 cup of buttermilk. Evaporated milk– 1 cup half and half or 1 cup light cream can be substituted for 1 cup evaporated milk. Sweetened condensed milk– 1 cup nonfat dry milk plus 2/3 cup granulated white sugar plus ½ cup boiling water plus 3 tablespoons melted unsalted butter (process in blender) can be  substituted for a 14 ounce can of sweetened condensed milk. Skim milk (non-fat)– ¼ cup powdered skim milk plus 7 ounces water or ½ cup evaporate skim milk plus ½ cup water can be used for 1 cup skim milk. Whole milk– ½ cup evaporated whole milk plus ½ cup water or ½ cup condensed milk plus ½ cup water can be used in place of 1 cup whole milk. You can also use 1 cup skim milk plus 2 tablespoons melted butter for 1 cup whole milk. Molasses– 1 cup honey or 1 cup dark corn syrup or 1 cup maple syrup can be used in place of 1 cup molasses. You can also dissolve ¾ cup brown sugar in ¼ cup liquid to equal 1 cup molasses. Oats: Quick Cooking rolled- 1 cup regular (old fashioned) rolled oats can be substituted for 1 cup quick cooking rolled oats. Regular (old fashioned)– 1 cup quick cooking rolled oats can be substituted for 1 cup regular (old fashioned) cooking oats. Orange juice (fresh)– 1 cup frozen orange juice concentrate mixed with water (as directed on container) can be substituted for 1 cup fresh orange juice. Orange zest- 1 teaspoon lemon or lime zest can be used for 1 teaspoon orange zest. Ricotta cheese- 1 cup strained cottage cheese can be substituted for 1 cup ricotta cheese. Salts: Kosher salt– 1 teaspoon sea salt or table salt can be used for 1 teaspoon kosher salt. Sea salt- 1 teaspoon kosher salt or table salt can be used for 1 teaspoon sea salt. Table Salt- 1 teaspoon kosher salt or sea salt can be used for 1 teaspoon table salt. Sugars: Brown sugar– 1 cup raw sugar or 1 cup granulated sugar, or 1 cup granulated sugar plus ¼ cup molasses can be substituted for 1 cup brown sugar. For light brown sugar, you can substitute ½ cup dark brown sugar plus ½ cup granulated white sugar for equal 1 cup light brown sugar. Granulated sugar- 1 cup powdered sugar or 1 cup tightly packed light brown sugar can be used in place of 1 cup granulated white sugar. Powdered sugar- 1 cup granulated sugar processed in a food processor can be substituted for 1 cup powdered sugar. Raw sugar– 1 cup light or dark brown sugar can be used in place of 1 cup raw sugar. Tapioca (quick cooking)- 2 tablespoons soaked pearl tapioca or 1 ½ tablespoons flour can be substituted for 1 tablespoon quick cooking tapioca. Vinegars: Apple cider vinegar- ¼ cup white vinegar can be used in place of ¼ cup apple cider vinegar. White vinegar- ¼ cup apple cider vinegar or 1/3 cup fresh squeezed lemon juice can be used in place of ¼ cup white vinegar. Yeasts: Active dry yeast- 1 tablespoon fast-rising active yeast or 1 compressed yeast cake can be substituted for 1 envelope active dry yeast. Compressed yeast– 1 envelope (1/4 ounce) active dry yeast or 1 tablespoon active dry yeast can be substituted for 1 compressed yeast cake. Yogurt (plain)– 1 cup sour cream or 1 cup buttermilk can be substituted for 1 cup plain yogurt. You can also use 1 cup heavy whipping cream plus 1 tablespoon fresh squeezed lemon juice as a substitution for 1 cup plain yogurt. Vanilla extract (pure)– ½ of a vanilla bean ground can be substituted for 1 teaspoon vanilla extract. I hope this is helpful to you. Let me know if you have any you’d like to share. * If you’d like a PDF version of this list, click here.   Happy Baking! Sharon