A Baking Newbie's Guide to Substituting Ingredients

We school you on how to substitute baking ingredients properly.

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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

 

 

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Bookmark this page: for those times you don't have cake flour, tomato paste, or fresh milk in your cupboard.

 

 

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

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