Food Storage & Safety

Ingredient Substitution Helper

Out of something? Reliable swaps for buttermilk, cake flour, baking powder, brown sugar, eggs, sour cream, heavy cream, and more.

Measurement System PreferenceAuto-saved

Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)

Original1 Cup Buttermilk

Use instead

1 tbsp white vinegar or lemon juice + milk to equal 1 cup

Ratio: 1:1 volume

Best For: Pancakes, biscuits, muffins, and quick breads

Stir and let it stand 5 minutes until slightly thickened. The acid reacts with baking soda the same way real buttermilk does. Plain yogurt thinned with milk also works.

Original1 Cup Cake Flour

Use instead

1 cup all-purpose flour, minus 2 tbsp, plus 2 tbsp cornstarch

Ratio: 1:1 volume

Best For: Tender sponge cakes, cupcakes, and angel food cake

Measure 1 cup of flour, take out 2 tablespoons, and add 2 tablespoons of cornstarch. Sift together a few times so the cornstarch is evenly mixed. The cornstarch lowers the protein content for a softer crumb.

Original1 tsp Baking Powder

Use instead

1/4 tsp baking soda + 1/2 tsp cream of tartar

Ratio: 1:1 leavening equivalent

Best For: Cakes, cookies, quick breads

This makes single-acting baking powder: it starts reacting as soon as it gets wet, so get the batter into the oven right away.

Original1 Cup Packed Brown Sugar

Use instead

1 cup granulated sugar + 1 tbsp unsulphured molasses

Ratio: 1:1 volume

Best For: Chocolate chip cookies, barbecue glazes, gingerbread

Use 1 tbsp molasses for light brown sugar, or 2 tbsp for dark. Mix it into the sugar with a fork (or pulse in a food processor) until evenly colored.

Original1 tbsp Cornstarch (as thickener)

Use instead

2 tbsp all-purpose flour

Ratio: 2:1 (use twice as much flour)

Best For: Gravies, sauces, stew thickening

Flour makes a cloudier, less glossy sauce than cornstarch, and needs 2-3 minutes of simmering to lose its raw taste.

Original1 Large Egg (in baking)

Use instead

1/4 cup unsweetened applesauce OR 1 tbsp ground flaxseed mixed with 3 tbsp water

Ratio: 1:1 egg replacement

Best For: Muffins, quick breads, brownies, soft cookies

Let the flax mixture sit 5-10 minutes until gel-like. Both options bind and add moisture, but neither can replace eggs where they provide lift, such as soufflés, sponge cakes, or meringues.

Original1 Cup Sour Cream

Use instead

1 cup plain whole-milk Greek yogurt

Ratio: 1:1 volume

Best For: Dips, dressings, pound cakes, cheesecakes

Greek yogurt has more protein and less fat than sour cream but gives a very similar tang and tender crumb. Full-fat yogurt works best in baking.

Original1 Cup Heavy Cream

Use instead

3/4 cup whole milk + 1/4 cup melted unsalted butter

Ratio: 1:1 volume

Best For: Sauces, soups, batters, and casseroles

Works in sauces, soups, and batters, but it won't whip. It has roughly 20-25% fat compared with about 36% in heavy cream, so sauces will be slightly less rich.

Original1 Cup Honey

Use instead

1 1/4 cups granulated sugar + 1/4 cup extra liquid (water or milk)

Ratio: 1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid

Best For: Baking and sweet glazes

Expect a slightly drier, paler result and no honey flavor. Going the other way (honey in place of sugar)? Use about 3/4 cup honey per cup of sugar, cut other liquids by 1/4 cup, add about 1/2 tsp baking soda, and lower the oven 25°F, because honey browns faster.

How to use this calculator

1Search for the ingredient you're missing, or scroll the cards.
2Read what to use instead and the amount.
3Check the note on each card for how it changes the result.

Tip: Swaps work best in forgiving recipes like pancakes and muffins. Delicate cakes are less forgiving.

How it's calculated

Standard substitution ratios with notes on how each changes the result.

We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.

Worked example

Scenario: Out of buttermilk for fluffy pancakes.

InputsNeed 1 cup buttermilk

Calculation1 tablespoon white vinegar (or lemon juice) + whole milk to reach 1 cup line. Let stand 5 mins.

Result1 cup acidified buttermilk substitute

Common questions

Can I substitute baking soda for baking powder?

Not one for one. Baking soda is about 3-4 times stronger and only works when the recipe has an acid such as buttermilk, yogurt, or lemon juice. To make baking powder, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar.