Baking Substitutions
Out of a key ingredient? Find the best replacements with exact ratios, flavor notes, and guidance on when each substitute works best.
Buttermilk Substitute for Baking
Don't have buttermilk? You can easily make a substitute with ingredients you likely already have. The key is to add acidity to regular milk, which mimics buttermilk's tangy flavor and its reaction with baking soda.
Egg Substitute for Baking
Eggs serve multiple purposes in baking: binding, leavening, moisture, and richness. The best substitute depends on what role the egg plays in your specific recipe.
Butter Substitute for Baking
Butter provides fat, flavor, moisture, and helps with leavening in baked goods. When substituting, consider what role butter plays in your specific recipe — fat for tenderness, or solid fat for flakiness.
Baking Powder Substitute
Baking powder is a leavening agent that helps baked goods rise. If you've run out, you can make your own using baking soda and an acid.
Milk Substitute for Baking
Milk adds moisture, fat, and helps with browning in baked goods. Most plant-based milks work as a 1:1 replacement in baking recipes.
Sour Cream Substitute for Baking
Sour cream adds moisture, fat, and tang to baked goods. Several common ingredients can replace it effectively.
Yogurt Substitute for Baking
Yogurt provides moisture, tang, tenderness, and helps activate baking soda in recipes. These alternatives can fill the same role.
Heavy Cream Substitute for Baking
Heavy cream (36%+ fat) provides richness, moisture, and structure. For baking, the fat content is most important to replicate.
Vanilla Extract Substitute
Vanilla extract enhances flavor in almost every baked good. If you've run out, several alternatives can provide similar warmth and depth.
All-Purpose Flour Substitute
All-purpose flour is the most versatile baking flour. If you need a substitute, the best option depends on what you're making.