Ingredient Replacement

measurement

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

 measuring spoon

About Michie

I write two blogs - This Food Thing, (www.thisfoodthing.com) and This Life I Lead (www.thislifeilead.wordpress.com).
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