Easy Substitutions
What do you do when you’re all ready to make some sweets and you realize you’re missing just one ingredient? Check out our substitutions chart to find some easy in-house ingredient substitutions.
1/2 cup Whole Milk
5T skim milk + 3T half-and-half
⅓ cup 1% milk + ¼ cup half-and-half
6T 2% milk + 2T half-and-half
7T skim milk + 1T heavy cream
1/2 cup Half-and-Half
6T whole milk + 2T heavy cream
⅓ cup skim or low-fat milk + ¼ cup heavy cream
1/2 cup Heavy Cream
½ cup evaporated milk*
*Not suitable for whipping or baking, fine for sauces and soups
Large Eggs
1 large egg
Jumbo: 1
Extra-large: 1
Medium: 1
2 large eggs
Jumbo: 1 1/2
Extra-large: 2
Medium: 2
3 large eggs
Jumbo: 2 1/2
Extra-large: 2 1/2
Medium: 3 1/2
4 large eggs
Jumbo: 3
Extra-large: 3 1/2
Medium: 4 1/2
5 large eggs
Jumbo: 4
Extra-large: 4
Medium: 6
6 large eggs
Jumbo: 5
Extra-large: 5
Medium: 7
*For half an egg, whisk yolk and white together and use half the liquid.
1/2 cup Buttermilk
6T plain whole-milk or low-fat yogurt + 2T whole milk
½ cup whole milk + 1½ t lemon juice or distilled white vinegar
*Not suitable for raw applications like buttermilk dressing
1/2 cup Sour Cream
½ cup plain whole-milk yogurt
*Nonfat and low–fat yogurts too lean for this substitution
1/2 cup Plain Yogurt
½ cup sour cream
1 cup Cake Flour
⅞ cup AP flour + 2T cornstarch
1 teaspoon Baking Powder
¼ t baking soda + ½ t cream of tartar
*Use right away
1/2 cup Light Brown Sugar
½ cup granulated sugar + 1 ½ t molasses
*Pulse molasses and sugar in food processor, or add it directly to other wet ingredients
1/2 cup Dark Brown Sugar
½ cup granulated sugar + 1 tablespoon molasses
*Pulse molasses and sugar in food processor, or add it directly to other wet ingredients
1/2 cup Confectioners' Sugar
½ cup granulated sugar + ½ t cornstarch
*Grind in blender, not food processor
*Works to dust baked goods, less so in frosting/glaze
