Approximate Equivalents or Substitutions in Baking and Cooking


Approximate Equivalents or Substitutions in Baking and Cooking


  • 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


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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!

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

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


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!

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

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

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

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

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.

@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

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.

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

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


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