12 Substitutions for Baking Ingredients

All set to bake and realize you're out of sugar or another essential ingredient? Here's a handy cheat sheet with 12 common baking subtitutions

Baking powder
For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

Brown sugar
For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup.

For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt.

For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar.

Heavy cream
For 1 cup: use 2/3 cup milk and 1/3 cup butter.

For one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this).

Egg yolk
For one yolk: use 2 tablespoons cholesterol-free egg product.

For 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. For 1 cup self-rising flour: use 1 cup all-purpose plus 1 1/2 teaspoons baking powder and * teaspoons salt.

For 1 cup: use 3/4 cup sugar + 1/4 cup liquid.

For 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions.

Sour cream
For 1 cup: use 1 cup plain yogurt.

For 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar.

Connect with Us
Follow Our Pins

Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

Follow Our Tweets

The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

On Instagram

Behind-the-scenes pics from iVillage.

Best of the Web