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Substitutions in baking
Substitutions in baking

Substitutions in Baking & Cooking

July 25, 2017 Posted by Kyndall @ 6 Cakes & More Recent No Comments

I see questions about substitutions in baking and even cooking often. Here is a list of great ideas if you’re missing an ingredient or just don’t want to use it!

Eggs

  • To replace 1 yolk or 1 egg use 1 tablespoon of vinegar and 1 teaspoon of baking soda. To do this, mix the baking soda with the dry ingredients of the recipe and the vinegar with the wet ingredients. Proceed with the recipe.
  • For every egg the recipe calls for, use 1/4 cup pureed fruit, buttermilk, sour cream, or yogurt.
  • For every egg the recipe calls for, 3 tablespoons of Aquafaba can be used.

Oil

You can replace the oil with the equal amount that the recipe calls for of:

  • Pureed fruit
  • Melted butter
  • Buttermilk
  • Sour Cream
  • Yogurt
  • Mayo

Buttermilk

  • In a 1 cup measuring cup, measure and add 1 tablespoon vinegar then fill the rest of the measuring cup with milk. Let sit for 5 minutes and use as much as the recipe calls for.
  • You can use the equal amount of sour cream that the recipe calls for in place of the buttermilk.  

Heavy Cream

  • For every 1 cup of heavy cream, you can use 3/4 cup of milk mixed with 1/3 cup of melted unsalted butter.

Milk

You can replace milk with the equal amount that the recipe calls for of:

  • Lactose Free Milk
  • Soy Milk
  • Rice Milk
  • Water
  • Juice
  • For every 1 cup of milk the recipe calls for, use 1 cup of water mixed with 1/4 cup dry milk powder.

Alcohol

You can replace alcohol with the equal amount that the recipe calls for of:

  • Juice
  • Broth
  • Water
  • For every 1 cup of wine the recipe calls for you can use 1 cup of fruit juice mixed with 2 teaspoons of vinegar.
  • For every 1 tablespoon of rum, brandy, or bourbon the recipe calls for, use 1/2 teaspoon of that flavor extract.

Tags: bakingcookingingredientssubstitutions
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