Replacing ingredients in recipes is sometimes necessary. Here is a small list of ingredients, and their respective replacements.
Related Page: Measurement Conversion
To replace a cup of whole milk (4%):
- 5/8ths Skim milk + 3/8ths cup of Half and Half
- 2/3 cup 1% milk + 1/3 cup Half and Half
- 3/4 cup 2% milk + 1/4 cup Half and Half
- 7/8th cup Skim milk + 1/8 cup Heavy Cream
To replace Half and Half
- 3/4 cup whole milk + 1/4 cup heavy cream
- 2/3 cup skim milk (or 1% milk) + 1/3 cup heavy cream
To replace Heavy Cream
- Use evaporated milk in equal measurement for soups or sauces – it won’t work in baking.
Eggs
Measure “half” an egg by whisking an egg together, and then use half the liquid.
|
Large |
Jumbo |
Extra Large |
Medium |
|
1 |
1 |
1 |
1 |
|
2 |
1 1/2 |
2 |
2 |
|
3 |
2 1/2 |
2 1/2 |
3 1/3 |
|
4 |
3 |
3 1/2 |
4 1/2 |
|
5 |
4 |
4 |
6 |
|
6 |
5 |
5 |
7 |
Sour Cream (Don’t use the low-fat or fat-free versions)
- Replace 1 cup of Sour Cream with 1 cup Plain Yogurt
Yogurt
- Replace 1 cup of Yogurt with 1 cup Sour Cream
Buttermilk
- 1 Cup whole milk + 1 tablespoon Lemon Juice
- 1 Cup whole milk + 1 tablespoon white vinegar
- 1 Cup whole milk + 1 tablespoon cream of tarter
Cake Flour
- 7/8 cup all purpose flour + 2 tablespoons cornstarch
To replace 1 teaspoon Baking Powder
- 1/4 teaspoon baking soda + 1/2 teaspoon cream of tarter
- 1/4 teaspoon baking soda + 1/2 cup of yogurt, buttermilk or sour cream
1 Cup of Brown Sugar
- 1 cup granulated white sugar + 1 tablespoon molasses
- 1 cup granulated white sugar + 2 tablespoons molasses
1 Cup Powdered Sugar
- 1 cup granulated white sugar + 1 teaspoon cornstarch (blend together in a blender)
Herbs
- 1 tablespoon fresh herbs = 1 teaspoon dried herbs
1/2 cup Wine
- 1/2 cup broth + teaspoon either white vinegar or lemon juice
