Substitutions at a glance

Substitutions in baking
Staples
• 1 tsp (5 mL) baking powder = 1/4 tsp (1 mL) baking soda + 1/2 tsp (2 mL) cream of tartar.
• For thickening: 1 tbsp (15 mL) all-purpose flour = 1-1/2 tsp (7 mL) cornstarch.
• For stabilizing egg whites: 1 tsp (5 mL) cream of tartar = 1 tsp (5 mL) vinegar or lemon juice.
• 1 cup (250 mL) sifted cake-and-pastry flour = 7/8 cup (220 mL) unsifted all-purpose flour.
• 1 cup (250 mL) unsifted all-purpose flour = 1 cup (250 mL) + 2 tbsp (25 mL) sifted cake-and-pastry flour.
• 1 cup (250 mL) self-rising cake-and-pastry flour (flour that already contains baking powder) = 7/8 cup (220 mL) all-purpose flour + 1 tsp (5 mL) baking powder + 1/4 tsp (1 mL) salt.
• 1 egg = 2 egg yolks.
• 1 egg in batter (for muffins and other quick breads) = 1/2 tsp (2 mL) baking powder + 1/4 cup (50 mL) additional liquid in recipe.

Sugar and corn syrup
• 1 cup (250 mL) granulated sugar = 1 cup (250 mL) packed brown sugar.
• For muffins and other quick breads: 1 cup (250 mL) granulated or brown sugar = 2 cups (500 mL) icing sugar.
• For dessert sauces: 1 cup (250 mL) light or dark corn syrup = 1-1/4 cups (300 mL) granulated or packed brown sugar + 1/4 cup (50 mL) more liquid in recipe.

Dairy
• 1 cup (250 mL) buttermilk = 1 tbsp (15 mL) lemon juice or vinegar plus enough whole milk to make 1 cup (250 mL); let stand for 5 minutes.
• 1 cup (250 mL) plain yogurt = 1 cup (250 mL) buttermilk.
• 1 cup (250 mL) 2% or whole milk = 1/2 cup (125 mL) evaporated milk + 1/2 cup (125 mL) water.
• 1 cup (250 mL) sour cream = 7/8 cup (220 mL) buttermilk or plain yogurt.
• 1 cup (250 mL) butter = 1 cup (250 mL) margarine.
• For icing: 1 cup (250 mL) whipping cream = 3/4 cup (175 mL) whole milk + 1/3 cup (75 mL) butter (doesn’t whip).

Read more:
• How to cook more and shop less: Food storage basics
• 10 culinary crimes no foodies should ever make
• Food prep 101

Page 2 of 2