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Baking Substitutions
By
Beth Green
Published Feb 18, 2008
Modified Mar 7, 2008
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By
Beth Green
Published Feb 18, 2008
Modified Mar 7, 2008
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Halfway through that chocolate chip cookie recipe and realize you’re out of brown sugar? If, like many New Yorkers, you’re not on borrowing terms with your neighbors, here are some handy substitutions you can make for common baking ingredients:
- 1 cup buttermilk = 2/3 cup yogurt + 1/3 cup milk
- 1 cup confectioner’s sugar = 1 cup granulated sugar + one teaspoon cornstarch
- 1 cup light brown sugar = 1 cup granulated sugar + 1 tablespoon molasses
- 1 cup dark brown sugar = 1 cup granulated sugar + 2 tablespoons molasses
- 1 cup cake flour = 7/8 cup all-purpose flour + 2 tablespoons cornstarch
- 1 teaspoon baking powder = 1/4 teaspoon baking soda + ½ teaspoon cream of tartar
- 1 oz unsweetened chocolate = 1 ½ ozs bittersweet or semisweet chocolate less 1 tablespoon of sugar from the recipe
- 1 stick unsalted butter = 1 stick salted butter less ½ teaspoon salt from the recipe
- 1 cup whole milk = 5/8 cup skim milk + 3/8 cup half and half
What substitutes for baking ingredients do you use?
Tagged
baking
food
new yorkers
Beth Green
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Gothamist is funded by sponsors and member donations
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