Everyone needs to know ingredient substitutions. What if you are halfway through a recipe and you find out you don’t really have what it takes?
To finish the recipe I mean…
Never fear! Check out these helpful substitutions.
Sweet Substitution for :
Brown Sugar
1 cup sugar mixed with 1 tablespoon of molasses, add a little more to taste.
Confectioners Sugar
For 1 cup powdered sugar substitute 1 cup granulated sugar and 1 teaspoon cornstarch blended in a blender
Corn Syrup
1 cup of sugar and 1/4 cup of water
Substitutions for Dairy Products
Buttermilk
1 tablespoon of lemon juice or white vinegar stirred into 1 cup of milk. Let stand for 5 minutes.
Half & Half
Put 1 tablespoon melted butter in measure and add enough whole milk to make 1 cup
Heavy Cream
You won’t be able to whip this but to substitute heavy cream in cooking and baking use 1/3 c butter and 3/4 cup of milk for one cup of heavy cream
Sweetened Condensed Milk
Combine a cup of evaporated milk, half and half, or cream, with 1 1/4 cups of sugar. Heat, stirring, in a saucepan until the sugar is dissolved.
Fat Content of Dairy Products
Half & Half is half milk and half cream with a fat content of 10% to 18%.
Table Cream has a butterfat content of 18% to 30%.
Light Whipping Cream has a fat content of 30% to 36%
Heavy Whipping Cream must have a fat content of at least 36%.
Double Whipping Cream is hard to find but has a butterfat content of over 42%. The higher the fat content the easier the cream whips.
Fat Free: nonfat or skim milk has 0.5%
Low Fat : 2%
Whole Milk: 3.5%
Dry Ingredients
Self Rising Flour
Add a teaspoon and a half of baking powder and 1/2 teaspoon of salt per cup of flour
Cake Flour
7/8 cup all-purpose flour and 2 tablespoons cornstarch is the same as one cup of cake flour
Baking Powder
1/4 teaspoon of baking soda and 1/2 teaspoon cream of tartar equals one teaspoon of baking powder
Cornstarch for Thickening
2 tablespoons of flour for every 1 tablespoon cornstarch
