Conversions ⇄

Ingredient Substitution Calculator

Out of buttermilk, eggs, cake flour or brown sugar? Pick the ingredient and how much the recipe needs, and get proven substitutes measured out for your exact amount, best option first, with what each swap changes.

How to use it

  1. Choose the ingredient you're missing.
  2. Enter how much the recipe calls for, in cups, spoons, ounces or whole pieces.
  3. Use the first option when you can; the notes say what each swap changes and where it works best.

How it works

Each substitute is a known formula for one unit of the original, like 1 tablespoon of lemon juice plus milk to make 1 cup of buttermilk. The calculator multiplies it to your amount and writes it in kitchen measures.

Options are ordered by how closely they match the original in flavor and in what the ingredient does in the recipe: acid, fat, structure or moisture.

Assumptions and limits

  • Substitutes are for baking and general cooking; results can differ slightly in flavor and texture.
  • Egg replacements bind well but don't whip or lift like eggs; recipes relying on several eggs may not work.
  • Measurements follow US cups and spoons.

Tips

  • Buttermilk swaps work best when they rest 5 to 10 minutes to thicken.
  • When you're out of cake flour, sift the flour and cornstarch together twice.
  • Write the swap on the recipe card so you remember what you changed.

Recipes to try it with

Questions

What can I use instead of buttermilk?

Mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup and let it stand 5 minutes. Thinned plain yogurt works too.

How do I replace eggs in baking?

For each egg, use 1 tbsp ground flaxseed mixed with 3 tbsp water, ¼ cup applesauce, or 3 tbsp aquafaba. They work best in recipes with one or two eggs.

Can I use all-purpose flour instead of cake flour?

Yes: for each cup, use 1 cup minus 2 tbsp all-purpose flour plus 2 tbsp cornstarch, sifted together.

What's a substitute for vanilla extract?

Vanilla bean paste one for one, a third of a vanilla bean per teaspoon, or pure vanilla powder one for one.