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Handy Ingredient Substitute Recipes

Ingredient substitutions are mainly used when baking or cooking dishes and you realize at the last minute you’re out of stock of the necessary food item.

SuppliesThere may be a slight taste or texture change when using them but the results are generally acceptable and many won’t notice the difference at all.

You can download a handy chart here (pdf) [1]. It’s nothing fancy but you’ll find a jam packed two pages with items sorted in alphabetical order.

The chart acts as a guide (suitable for both cooking and baking), alter according to your needs where necessary. These came from a combination of cookbooks and online resources.

I’ve also made a quick reference list below for more common items. You’ll also find recipes for making your own brown sugar and whipped cream at the bottom.

Baking Powder

Sweetened Condensed Milk

Brown Sugar

Here are some tips for making your own brown sugar, perfect to use when you’re in a pinch or you may find you want to use it all the time rather than store bought (since you can adjust the flavor strength to suit your needs).

#1 (1 cup)

1 cup Sugar (white)
1 TBS Molasses (for light brown) or
2 TBS Molasses (for dark brown)

#2 (3 cups)

3 cups Sugar (white)
1/4 cup Molasses

#3 (9 pounds)

9 lbs Sugar (white granulated)
1 lb Molasses

Tips:

Whipped Cream

Try this mix as a substitute…

2 large ripe bananas, sliced
3 tsp sugar
2 egg whites

Directions:

Flavoring Ideas:

Real Whipped Cream

1 tsp gelatin
4 tsp water

1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla

Directions:

*The printable chart was first published April 10, 2007 and moved to this page for better organization