This for That
We’ve all been in this situation: you’re mid-recipe and realize that you’re missing a key ingredient. There’s a reason that going next door to borrow a cup of sugar is such a cliché – because it happens! Our guide to baking substitutions means you can save the potentially embarrassing trip next door, because we have an alternate ingredient for almost every baking need, some of which are quite surprising.
Anyone who has baked before knows that it’s almost like a science. Replacing a key ingredient is easy if you get creative. You have to make sure the consistency of the ingredient is similar so it has the same effect, but the taste doesn’t necessarily have to be the same. For example, if you’re craving buttermilk pancakes but don’t want to visit the store first, mix one cup of milk with a tablespoon of vinegar for the same effect. Or, you can use a quarter-cup of canned pumpkin or squash as a substitute for an egg!
Some baking swaps are done not out of necessity, but rather to make a sweet treat a little less decadent. A great trick when making muffins or cupcakes is to use apple sauce in place of margarine. You can also swap out sour cream for plain yogurt for far less calories.
Once you start making these baking substitutions, you’ll find yourself even more confident when experimenting with recipes in the kitchen!