PC Slower Than It Used to Be?
A free scan shows the junk files, broken settings and background clutter dragging Windows down - then fixes them in one click.Free scan · Windows 10 & 11Crashes, No Sound, or Screen Glitches?
Random freezes, missing sound and display glitches usually trace back to one bad driver. Find and replace yours safely.Free scan · under a minuteMost baking substitutions are possible, but they are not automatically one-for-one replacements: a swap can change a bake’s acidity, moisture, fat, structure, flavor, color, or volume. Start by identifying what the missing ingredient does in the specific recipe, then choose a substitution that preserves that role as closely as possible. The ratios below are practical starting points, not guarantees of identical results.
Quick substitutions for common baking ingredients
Use the quantities as written, including whether flour is sifted or unsifted. Utah State University Extension’s substitution chart dates to 1992, so treat its ratios as reference guidance rather than contemporary test results. [Utah State University Extension]
As an Amazon Associate I earn from qualifying purchases.
| Ingredient missing | Starting substitution | What to keep in mind |
|---|---|---|
| 1 cup buttermilk | Mix 1 tablespoon vinegar or lemon juice with enough milk to make 1 cup. Let stand for 5 minutes. Plain yogurt is another option. | Keep acidity in mind if the recipe uses baking soda. Thinned Greek yogurt worked well in King Arthur Baking’s biscuit and pancake comparisons; plain milk performed less well in its baking-soda cake example. [King Arthur Baking] |
| 1 teaspoon baking powder | Use 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. | Other Extension formulas also pair baking soda with an acidic ingredient. Baking soda alone is not a direct equivalent in these formulas. [Utah State University Extension] |
| 1 large whole egg | For a suitable egg-free recipe, start with 1/4 cup aquafaba (the liquid from cooked or canned chickpeas) per egg. Extension also lists 2 egg yolks or 3 tablespoons plus 1 teaspoon thawed frozen egg. | These options behave differently. Custards and bakes that rely on whipped eggs for structure or leavening are difficult candidates for casual swaps. [King Arthur Baking] [Utah State University Extension] |
| 1 cup sifted all-purpose flour | Use 1 cup unsifted all-purpose flour minus 2 tablespoons, or 1 cup plus 2 tablespoons cake flour. | These are Extension’s volume-based substitutions. For King Arthur Unbleached All-Purpose Flour, King Arthur Baking gives 120 g per cup; other brands and measuring methods can differ. [Utah State University Extension] [King Arthur Baking] |
| 1 cup brown sugar | Mix 1 tablespoon molasses into 1 cup (198 g) granulated sugar. | The molasses brings its own flavor and moisture characteristics. [King Arthur Baking] |
| 1 cup solid shortening | Use 1 1/8 cups butter or margarine, reducing recipe salt, or 7/8 cup lard. | Fat water content, flavor, and melting behavior can affect spread and tenderness. [Utah State University Extension] |
| 1 cup melted shortening | Use 1 cup cooking oil. | This is a starting ratio, not evidence of identical performance in every recipe. [Utah State University Extension] |
| 1 cup butter | Use 7/8 cup oil. | Butter also contributes water and flavor, so the result can change. [Utah State University Extension] |
| 1 cup yogurt | Use 2 parts sour cream thinned with 1 part milk. | Match the original’s thickness; flavored dairy may add noticeable flavor. [King Arthur Baking] |
| Unsalted butter replaced with salted butter | Reduce added salt by 1/4 teaspoon for every 8 tablespoons of salted butter. | This is King Arthur Baking’s recipe standard; salt brands and crystal sizes can measure differently. [King Arthur Baking] |
How to choose a substitute that has a chance of working
Think about function before matching names. A recipe may need an ingredient for binding, structure, fat, moisture, acidity, sweetness, or leavening. A replacement that supplies a similar function is usually a better starting point than one that merely looks or tastes similar.
- Preserve acidity when the recipe uses baking soda. Baking soda needs an acidic partner in the cited leavening formulas; replacing buttermilk with plain milk can change the result.
- Watch the liquid and fat balance. A swap may add water, remove fat, or change how quickly a batter spreads or sets.
- Consider flavor and color. Molasses, fruit purées, and dairy substitutes can be noticeable in a lightly flavored bake; a strongly flavored cake may mask some differences.
- Check whether the ingredient provides structure or aeration. Replacing an egg in a simple muffin is different from replacing whipped eggs in a sponge cake.
- Use weight when the recipe provides it. Volume measures vary with flour brand and how it is filled. A digital kitchen scale can help reproduce the quantity the recipe specifies, but it cannot make a functionally different ingredient equivalent.
Utah State University Extension puts the limitation plainly: “The substituted food may not perform exactly as the original food.” A different result can still be acceptable, but expect possible changes in flavor, color, texture, or volume. [Utah State University Extension]
#1 Best Overall
Can you substitute baking soda for baking powder?
Not by swapping in baking soda alone. In the Extension chart, one starting replacement for 1 teaspoon baking powder is 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. Its other alternatives also pair baking soda with an acid-containing ingredient. The acid is part of the substitution, not an optional extra. [Utah State University Extension]
What can you use instead of buttermilk?
For 1 cup, combine 1 tablespoon vinegar or lemon juice with enough milk to reach 1 cup, then let it stand for 5 minutes. Plain yogurt is another option. These approaches retain more of buttermilk’s acidity than plain milk alone.
King Arthur Baking’s comparisons found that Greek yogurt thinned with milk performed particularly well in biscuits and pancakes. In its cake example, plain milk in a baking-soda recipe was associated with a darker, denser result. The best choice can depend on the recipe: acidity matters more when baking soda is involved, and buttermilk’s flavor is more apparent when the ingredient list is short. [King Arthur Baking]
What can you use instead of eggs in a cake?
For an egg-free recipe that does not depend on eggs for its main structure, King Arthur Baking’s favored starting point is 1/4 cup aquafaba per egg. Its comparison used basic muffins, so that result should not be assumed to transfer unchanged to every cake or bake. Follow package directions if using a commercial egg replacer; products differ. [King Arthur Baking]
Eggs can bind, add moisture, contribute structure, and help aerate a batter. Fruit purées add moisture and their own flavor; starch slurries can bind but may be less reliable; yogurt can tenderize but may weigh down a bake in large amounts. Be cautious with custards, soufflés, sponge, chiffon, and angel food cakes, or any recipe that depends on whipped eggs, ribbons, or stiff egg whites. Those jobs are difficult to reproduce with a simple swap. [King Arthur Baking]
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.When is a substitution more likely to work?
A simple stir-together quick bread, muffin, or pancake may tolerate a swap better than a recipe whose structure depends heavily on the missing ingredient. That is a general guide, not a guarantee: King Arthur Baking notes that its egg-substitution comparison in basic muffins may not apply to recipes that use eggs differently. Gluten-free recipes that depend on eggs for structure also deserve caution. [King Arthur Baking]
Rank #4
When you have a choice, compare options by the job they do and by what else they change: acidity, liquid, fat, sugar, flavor, color, structure, and whether the stated quantity is by weight or volume. Even a well-chosen substitute may produce a bake that differs from the recipe’s original version.
Quick wins for a faster PC:
Scan for outdated or missing drivers - takes under a minuteDriver Scan →Clear out junk files and repair common Windows errorsFree Scan →Fix the driver behind crashes, sound loss and screen glitchesFind Drivers →Quick Recap
Best Value
- Top Choice of Kitchen Conversion Chart -- An essential cooking aid tool next to kitchen food scale for quick reference on many types of metric and US measurement conversions. Large, easy-to-read text makes it visible from a distance. No more searching or flipping through pages — this hands-free daily reference magnet is perfect for your refrigerator or for any flat, non-metal surface using the included double-sided tape. Save time by skipping the phone, computer, or cookbooks. No more mess to clean or bacteria to touch on your smartphone.
- Comprehensive and Useful Guide -- Comparing to other kitchen conversion charts, our unique Kitchen Conversion Chart has 50% more conversion data plus including Food Calories and Emergency Ingredient Substitutions as extra bonuses. Simplified most common liquid volume and dry weight conversions for quick and easy reference. Well organized graphic charts to convert cup, ounce, milliliter, pint, quart, teaspoon, tablespoon, gram, and pound unit, plus oven temperatures in Celsius and Fahrenheit.
- Easy To Read Instantly -- This Kitchen Conversion Chart Magnet is designed by a multi-award-winning art director. Well-designed graphics and large font size are for quick and easy reading at a glance and from a distance.
- Waterproof -- Uniquely designed and copyrighted by Lovely Kitchen. It is splash proof and can be wiped clean easily. Buy one for yourself and one for someone you love!
- Thoughtful Kitchen Cooking Gift -- This kitchen conversion chart magnet makes a practical gifts for those who enjoy cooking and baking. It is suitable for birthdays and holidays, making it a thoughtful gesture for family and friends. Consider getting a set for yourself or someone you care about.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
