A Baking Newbie’s Guide to Substituting Ingredients

We school you on how to substitute baking ingredients properly.

Here are some ingredient substitutions that might come in handy the next time you find yourself in a baking fix:

1 cup cake flour  =  1 cup minus 2 tablespoons all-purpose flour

1 cup all-purpose flour =  1 cup plus 2 tablespoons cake flour

1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1 ½ teaspoons baking powder and 1/8 teaspoon salt

1 tablespoon cornstarch = 2 tablespoons all-purpose flour

1 cup fresh milk  = ½ cup evaporated milk plus ½ cup water

1 cup sour milk = 1 cup buttermilk or 1 cup yogurt

1 cup buttermilk = 15 tablespoons milk plus 1 tablespoon acid (vinegar or lemon juice)

1 cup yogurt = 1 cup fresh milk plus 1 tablespoon lemon juice

1 cup sour cream = 1 cup plain yogurt

1 cup confectioners’ sugar = ½ cup plus 1 tablespoon granulated sugar

1 cup granulated sugar =  1¾ cups confectioners’ sugar or 1 cup packed brown sugar

1 cup butter = 7/8 cup shortening or oil

Tips were originally published in the Yummy So Easy Sweets book (2009)


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