Substitutions

Here is a list of useful substitutions. Click here for a more complete list.

• 1/2 cup unsalted butter: 1/2 cup salted butter (decrease salt by 1/4 tsp)
• 1 cup Buttermilk: 1 T. lemon juice-vinegar + enough milk to make 1 cup (let stand 5-10 minutes) or 1 cup yogurt/sour cream or 1 cup milk + 1 1/2 – 1 3/4 tsp cream of tartar
• 1 oz. semi-sweet chocolate: 1/2 oz. unsweetened chocolate + 1 T. sugar
• 1 oz. unsweetened chocolate: 3 T. cocoa powder + 1 T. butter
• 1 T. Cornstarch : 2 T. flour, 1 T. arrowroot, 2 T. instant (quick cooking) tapioca
• 1 cup Corn Syrup: 1 cup honey
• 1 cup Cream, half and half: 7/8 cup whole milk + 2 T. melted butter or 1/2 cup cream + 1/2 cup whole milk
• 1 cup Cream, heavy: 2/3 cup whole milk + 1/3 cup butter
• 1 cup cream, light: 1 cup half and half or 7/8 cup whole milk + 3 T. melted butter
• 1 cup cream, light whipping: 1 cup half and half or 3/4 cup whole milk + 1/4 cup melted butter
• 1 large egg: 2 large egg yolks + 1 T. water (in baking) or 2 large egg yolks (in custards, sauces, and puddings)
• 1 cup Flour, self-rising: 1 cup regular flour + 1 1/2 tsp baking powder + 1/4 tsp salt
• 1 cup Mascarpone cheese: 3/4 cream cheese beaten with 1/4 cup whipping cream
• 1 cup Milk, evaporated: 1 cup half and half/light cream/light whipping cream
• 1 T. Mustard, prepared: 1 T. dry mustard + 1 tsp water + 1 tsp vinegar + 1 tsp sugar
• 1 cup Sour Cream: 1 cup plain yogurt or 3/4 cup sour milk/buttermilk/yogurt + 1/3 cup melted butter or 1 T. lemon juice/vinegar + enough whole milk to make 1 cup
• 1 cup Sugar, white: 3/4 cup honey/maple syrup (reduce liquid by 1/4 cup or increase flour by 1/4 cup) or 1 cup sucanat/rapadura
• 1 T. Tapioca, instant/quick-cooking: 2 T. pearl tapioca, soaked or 1 1/2 T. flour
• 1 Vanilla Bean: 2-3 tsp vanilla extract
• 1 envelope Yeast, active dry: 1 scant T. yeast, active dry or 1 cake fresh compressed yeast or 1 T. fast rising active yeast
• 1 cake compressed yeast: 1 scant T. active dry yeast
• 1 cup Plain Yogurt: 1 cup sour cream/buttermilk or 1 cup heavy cream + 1 T. fresh lemon juice