Getting ready for some holiday baking? It’s always so inconvenient to get in the middle of baking and suddenly find that you have run out of some key ingredient. Here are some substitutions that you can use for those ingredients and avoid that last minute run to the store:
These are the ones I use most often:
Baking powder – for 1 tsp. of baking powder you can use 1/2 tsp. of cream of tartar and 1/4 tsp. baking soda
Buttermilk – for 1 cup of buttermilk, you can substitute 1 T. lemon juice or vinegar and enough milk to bring it up to one cup
Self-rising flour – 1 cup regular all-purpose flour plus 1 tsp. baking powder, 1/2 tsp. salt, and 1/4 tsp. baking soda
Half and half or light cream – use 1 T. melted butter plus enough whole milk to bring it up to one cup for each cup of half and half or light cream that you need
Unsweetened chocolate – for 1 oz. chocolate you can substitute 3 T. cocoa powder with 1 T. cooking oil or melted shortening
Semi-sweet chocolate – for 1 oz. you can use 3 T. semi-sweet chocolate chips or 1 oz. unsweetened chocolate plus 1 T. sugar
Corn syrup – if you need 1 cup of corn syrup, you can use 1 cup sugar plus 1/4 cup water instead
Milk – instead of 1 cup of milk, you can use 1/2 cup evaporated milk plus 1/2 cup water or 1 cup water mixed with 1/3 cup dry powdered milk
Shortening – for 1/2 cup, you can use 1/2 cup plus 1 T. unsalted butter
Cocoa powder – instead of 3 T. of cocoa powder, you can use 1 oz. unsweetened chocolate. Be sure to reduce the fat in the recipe by 1 T.
Dutch cocoa powder – instead of 3 T., you can use 1 oz. unsweetened chocolate plus 1/8 tsp. baking soda. Again, be sure to reduce the fat in the recipe by 1 T.
For many other substitutions, including ones for herbs and spices and much more, check out these sites: