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Posts Tagged ‘ingredient substitutions’

Here is a post I wrote for Gothamist a few years ago that offers some useful baking equivalents and substitutions:

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?

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