Recipe Box, Recipe Ingredient Substitutions
Lets talk baking… 🍰
The other day DD called and asked what she could use as a substitute for an egg in a baked goods recipe…I said I didn’t think there was a substitute, silly me, and then I decided to do a little research…and what do you know, you can bake without an egg!
Print this list and tape it to the inside of one of your kitchen cabinets for easy reference
Instructions
Recipe Ingredient Substitutions
- To substitute for 1 egg: use 1/2 ripe mashed banana or 1/3 cup applesauce or 1/4 cup applesauce plus 1 tsp baking powder OR: 1/2 cup buttermilk can be subbed for 1 egg, but reduce the water in the rest of the recipe
- Baking Powder: For 1 teaspoon baking powder, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
- Powdered Sugar: Mix 1 1/2 cups granulated sugar with 1 T cornstarch in a blender or food processor
- Cake Flour: substitute 1 cup minus 2 tablespoons all-purpose flour
- Honey: substitute 1-1/4 cups granulated sugar plus 1/4 cup water
- Corn Syrup: For 1 cup corn syrup, substitute 1 cup granulated white sugar plus 1/4 cup water
- Dark Corn Syrup: For 1 cup corn syrup, substitute 1 cup dark brown sugar plus 1/4 cup water
- Cornstarch: substitute 2 tablespoons all-purpose flour
- Curry Powder: Mix ground tumeric, ground ginger, ground black pepper, ground coriander, ground cumin, and chili powder
- Nutmeg: ground cinnamon, ground ginger, or ground mace
- Pumpkin Pie Spice: For 1 teaspoon, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
- Pumpkin: substitute 1 cup cooked, mashed sweet potato or butternut squash
- Buttermilk: for 1 cup buttermilk, substitute 1 cup plain yogurt or substitute 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let stand for 5 minutes before using
- Evaporated Milk: substitute cream but cut back on the other liquids in the recipe because cream has more water content
- Sweetened Condensed Milk: A replacement for sweetened condensed milk can be made by mixing the following ingredients: two eggs, one cup of brown sugar, one teaspoon of vanilla, 2 tablespoons of flour, a 1/2 teaspoon of baking powder and a 1/4 teaspoon of salt
- Half and Half Cream: For 1 cup light cream, substitute 1 tablespoon melted butter plus enough whole milk to make 1 cup
- Heavy Cream: 2/3 cup whole milk plus 1/3 cup melted butter equals 1 cup heavy cream
- Sour cream: substitute 1 cup plain Greek or nonfat yogurt
- Cream based soup: For 1 cup cream-based soup, substitute 1 cup broth or milk, thickened with a roux. To make the roux, melt 2 T butter in a sauce pan, stir in 2 T flour. Cook and stir for 1-2 minutes. Slowly add milk or broth, stirring to incorporate. Season with salt and pepper and any other seasoning you like. Cook and stir until thick and smooth
Happy Baking!
Birthday Cake banner tutorial here
The recipes below are special favorites that you might want to try next time you’re in the baking mood~
Butterscotch Tiramisu Cheesecake
Carrot Cake Rolls with Maple Cream Cheese
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Great reference sheet for baking substitutions – printing this! Thanks, Jenna. Carrot cake rolls? Yes, please!
Thanks Joanne, hope it comes in handy!
I’m always out of powdered sugar when I need it! I tried running it through the food processor (plain), but it didn’t come out right. Now I know – Thanks!
I always seem to be out of just the thing I need 🙂
Jenna, This is so helpful and perfect timing for me! Just yesterday I was wondering how to make pumpkin pie spice myself instead of running to the store. I have all these ingredients in the pantry already! Thanks ~~ I’m sure I’ll find other useful tips on this list. Linda
Oh good! It seems I am always out of something! >
Many thanks, Jenna, for this information: I’ve made a copy and it’s in my recipe drawer! Who knew there was a substitute for an egg! So helpful…..Rosie @ The Magic Hutch
Thanks Rosie, sometimes I think I will remember these things, but it’s much better to have something to refer to~ >
I am checking to see if this works — just had a chat with the help desk at WP. This is a great list of substitutions, and I am going to save it. I used to know someone allergic to eggs and she used to make cakes — but I don’t remember now how she did it. My MIL used the applesauce trick. I tried it, and if the cake is eaten right then when it is made, it was fine. However, it did not hold up well.
I got your comment but had to approve it, next time it should go right thru~ thanks for the applesauce tip, good to know~
You are awesome!
Thanks for the substitutions Jenna! I usually keep evaporated milk in the cabinet to sub for heavy cream to cut down on the fat and calories in a soup. I’ve subbed applesauce for the oil in a recipe but never an egg before. 🙂
Great list, Jenna. I need to print it out and scotch tape it to my cabinet. That is, the inside of my cabinet because I tend to forget where I put things.
I have gained too much weight and all I think about is desserts. Your butterscotch tiramisu cheesecake sounds so wonderful! I feel heavier just thinking about it.
Hope you find it helpful Bonnie, sorry for the temptations! >
I am bookmarking this post….lots of great information for me here!…and that cheesecake looks fantastic!
Thanks Shirley, I hope it comes in handy! >
This is definitely a list to save and keep in mind! Love this!
Thanks for joining Cooking and Crafting with J & J!
Great list to keep handy! I subbed Greek yogurt for eggs last week in muffins….not great!
oh no! Well, cooking is always a gamble! >
Thank you for this great post!!! For some reason or another, I never have eggs on hands when baking!!!