Cake Central › Recipes › In a Pinch Substitutions Chart

In a Pinch Substitutions Chart

pinkbox
By: pinkbox
Posted 08/31/09 • Last updated 05/06/08 • 191 views • 1 comment

Posted by pinkbox

This substitutions chart has been a life saver for me for many, many years. Every time I have used it, it has turned out perfect results. Hope this helps someone else who may be out of this or that but has this and that to compensate in a pinch. I wish I knew who gave it to me so long ago so I can extend a heart felt thanks.

In a Pinch Substitutions Chart

Ingredients

  • Buttermilk: Yields 1/2 cup and can be doubled, tripled etc. Put 1 Tbsp of Lemon Juice in a 1/2 cup measuring cup. Fill the rest of the way with milk. (I use whole but works with any kind I believe) Let stand 5 minutes. (will have what seems a grainy texture but doesn't affect the outcome of cakes, flavor etc.) Sour Cream: Yields 1 cup can be doubled etc. 1/3 cup butter (unsalted) room temperature and 3/4 cup buttermilk (I use the buttermilk substitution above) blend until thickened. ( I have used the butter cold it just takes longer and splashes) Tastes exactly like sour cream and the texture is the same too.

Instructions

  1. Self-Rising Flour
  2. *For each cup of self-rising flour, place 1-1/2 tsp baking powder and 1/2 tsp salt in a 1 cup measuring cup...add all-purpose flour to measure 1 cup total.
  3. Baking Powder: Yields 1 tsp
  4. 1/4 tsp baking soda and 5/8 tsp cream of tartar
  5. Whipping Cream: Yields 1 cup
  6. 2/3 cup of ICE COLD Evaporated Milk
  7. (Whips to equal volume as 1 cup of whipping cream)

Comments (1)

grandmagrossman 11/7/09 at 2:46pm
Pinkbox thank you. Have found myself many times without these items. Very helpful chart.
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