We have all had those in-a-pinch moments where baking substitutions were the only way to save our recipes (Not just me, right?), like when I realize I am one egg short for my favorite cake! 🙁 Sometimes it’s our well-laid plans that get derailed by the need for less-common ingredients. For me, living in Western South Dakota, finding things like mascarpone cheese can be difficult and costly (which is why I have found this cheaper substitute for mascarpone to be a lifesaver)!
Even when it isn’t an emergency situation, stand-in ingredients can be incredibly useful. I don’t know about you, but my kitchen sure doesn’t have room for six kinds of flour, and I don’t have a particularly great desire to purchase things I’ll only use once in a while. It’s probably worth considering that my daughter would find a way to mix them all together anyway…
Money and Time Saving Baking Substitutions
Cake Flour: To make two cups of cake flour, combine 1 ¾ cups of all-purpose flour with ¼ cup of cornstarch; proceed with your recipe. The easiest way to do this substitution is to put 2 Tablespoons of cornstarch in the bottom of a 1-cup measuring cup, then fill the remainder of the cup with all-purpose flour.
Self-Rising Flour: To make one cup of self-rising flour, whisk together 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
Mascarpone Cheese: To make about 12 ounces of mascarpone cheese, mix together 1 (8oz) package of softened cream cheese, ¼ cup of heavy cream, and 2 tablespoons of softened butter until well-combined.
Buttermilk: To make one cup of buttermilk, combine 1 Tablespoon of lemon juice or vinegar plus enough milk to make a cup, then let stand 5 minutes before use.
Emergency-Only Substitutes (for when you’re in a SERIOUS pinch)!
Baking Powder: To replace 1 teaspoon of baking powder, mix ½ teaspoon cream of tartar and ¼ teaspoon of baking soda.
Unsweetened Chocolate: To replace 1 ounce of unsweetened chocolate, mix 3 tablespoons of cocoa powder and 1 Tablespoon of shortening.
Egg: To replace one egg, use ¼ cup of unsweetened apple sauce.
Butter: To replace ½ cup of butter, use ¼ cup of unsweetened applesauce.
Butter BONUS: To replace 1 cup of butter, use ¾ cup of vegetable oil.
Whatever your reason for searching out this info, I hope you find these substitutions super-helpful, and that they will save you some time, money, and frustration like they have for me! If they have, please share them with your baking friends through the social media links below! Happy Baking!
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