All Products forBaking Substitutions

Note: While these will work most of the time, it’s possible that using any of these could result in slightly altered taste/texture of your baked goods. 1. Butter 1 cup salted butter = 1 cup margarine. OR 1 cup vegetable shortening + ½ teaspoon salt. OR 7/8 cup lard + ½ teaspoon salt. 2. Buttermilk 1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + 1 cup milk. OR 3/4 cup yogurt + 1/2 cup milk. OR 3/4 cup cream sour + 1/2 cup milk. 3. Cake Flour 1 cup cake flour = 2 tablespoons cornstarch + ¾ cup sifted all-purpose flour. 4. Eggs 1 egg = ¼ cup applesauce. OR ¼ cup silken tofu pureed. OR ½ banana mashed with ½ teaspoon baking powder. 5. Half-and-Half 1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream. OR 1 cup whole milk + 1 tablespoon butter. 6. Milk 1 cup whole milk = ½ cup evaporated milk + ½ cup water. OR 1 cup skim milk + 2 tablespoons melted butter or margarine. (you can replace milk with yogurt, sour cream, or evaporated milk in baking.) 7. Sour Cream 1 cup sour cream = 1 cup plain yogurt + 1 teaspoon baking soda. 8. Vanilla Beans 1 vanilla bean = 2½ teaspoons vanilla extract 9. Vegetable Shortening 1 cup vegetable shortening = 1 cup butter. OR 1 cup margarine. OR (coconut oil/lard) (Information sourced from Brown eyed baker and Epruce eats)