You are here: Home > Common Substitutions
We found {1} results matching your criteria.

Here are a few life savers for those times that your caught short in the middle of a new recipe.  There's a substitute for just about everything!

  • Alcohol/Liqueur - When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.
  • Baking Powder - 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.
  • Baking Soda - there is no known substitution for this.
  • Butter - Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.
  • Chicken or Beef Broth - 1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) can be substituted for 1 cup broth.
  • Coffee - 1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.
  • Cornstarch - 2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.
  • Corn Syrup, Light - 1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.
  • Cream of Tartar - there is no recommended substitution.
  • Cream (40% Fat) for heavy whipping - 1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).
  • Egg Whites - Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.
  • Flavored Oils - It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.
  • Flour, as a thickener - 1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.
  • Garlic - 1/8 to 1/4 teaspoon instant minced garlic or 1/8 teaspoon garlic powder can be substituted for 1 clove minced garlic.
  • Herbs - 1 tablespoon fresh herbs equals 1 teaspoon dried herbs.
  • Honey - 1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.
  • Milk, Whole - 1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.
  • Mustard, dry - 1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard.
  • Mustard, prepared - 1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted for 1 tablespoon prepared mustard.
  • Oil - 1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected.
  • Onion - 1/4 cup instant minced onion, flaked onion OR 1 teaspoon onion powder can be substituted for 1 cup (1 medium) chopped onion.
  • Pumpkin Pie Spice - 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.
  • Shortening - 1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.
  • Sour Cream - 1 cup plain yogurt can be substituted for 1 cup sour cream.
  • Sugar - 1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat.
  • Tomato Sauce - Try using tomato paste, blended whole tomatoes, you may also use Ketchup. You probably will have to adjust the seasonings. For example, tomato paste may be too sweet, so dilute it. Whole tomatoes may need salt, pepper, basil, and a dash of hot sauce. Ketchup has sugar and vinegar, so you may have to adjust for the sweetness.
  • Wine - Depending on the recipe, apple juice, cranberry juice, or chicken broth often makes a good substitution for wine.