Ingredient substitutes: what to use when you run out
Cornstarch, brown sugar, baking powder, sour cream, heavy cream, buttermilk, Worcestershire sauce and more: the swap and the amount for each, from US university extension guides.
Short answer: For 1 tablespoon of cornstarch used to thicken, use 2 tablespoons of all-purpose flour, 2 tablespoons of granular tapioca or 1 tablespoon of arrowroot. For 1 cup of packed brown sugar, use 1 cup of granulated sugar, or granulated sugar plus ¼ cup of unsulphured molasses. For 1 teaspoon of baking powder, use ¼ teaspoon of baking soda plus ⅝ teaspoon of cream of tartar.
Cornstarch, flour and arrowroot
A substitute can change the flavor, color or texture a little; the amounts below give a similar result.
| Ingredient | Amount | Substitute |
|---|---|---|
| Cornstarch | 1 tablespoon | 2 tablespoons all-purpose flour; or 2 tablespoons granular tapioca; or 1 tablespoon arrowroot |
| Flour, as a thickener | 1 tablespoon | ½ tablespoon cornstarch, potato starch, rice starch or arrowroot; or 1 tablespoon quick-cooking tapioca |
| Arrowroot, as a thickener | 1 tablespoon | 2 tablespoons all-purpose flour; or 1 tablespoon cornstarch |
Leavening, flour, chocolate and eggs
| Ingredient | Amount | Substitute |
|---|---|---|
| Baking powder, double-acting | 1 teaspoon | ¼ teaspoon baking soda plus ⅝ teaspoon cream of tartar; or ¼ teaspoon baking soda, ½ teaspoon cream of tartar and ¼ teaspoon cornstarch |
| Self-rising (self-raising) flour | 1 cup | 1 cup minus 2 teaspoons all-purpose flour, plus 1½ teaspoons baking powder and ½ teaspoon salt |
| Cake flour | 1 cup | 1 cup minus 2 tablespoons all-purpose flour |
| Powdered sugar | 1 cup | 1 cup granulated sugar plus 1 tablespoon cornstarch, processed in a food processor until powdery |
| Unsweetened chocolate | 1 ounce | 3 tablespoons cocoa plus 1 tablespoon butter or vegetable oil |
| Egg, in baking | 1 egg | ½ teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid |
| Egg | 1 egg | ¼ cup egg substitute; check the label |
Brown sugar, honey, syrups and molasses
| Ingredient | Amount | Substitute |
|---|---|---|
| Brown sugar, packed | 1 cup | 1 cup granulated sugar; or 1 cup granulated sugar plus ¼ cup unsulphured molasses |
| Honey | 1 cup | 1¼ cups sugar plus ¼ cup water or other liquid from the recipe |
| Corn syrup | 1 cup | 1 cup sugar plus ¼ cup water |
| Molasses | 1 cup | ¾ cup sugar plus 1¼ teaspoons cream of tartar, with 5 tablespoons more liquid in the recipe |
Buttermilk, sour cream, cream and milk
Buttermilk has its own guide with three swaps and batch sizes: how to make buttermilk.
| Ingredient | Amount | Substitute |
|---|---|---|
| Buttermilk | 1 cup | 1 tablespoon lemon juice or vinegar plus milk to make 1 cup; let it stand 5 minutes |
| Sour cream | 1 cup | 1 cup plain yogurt; or ⅞ cup buttermilk |
| Heavy cream, for cooking and baking | 1 cup | ¾ cup milk plus ⅓ cup butter; it will not whip |
| Half-and-half | 1 cup | 1 cup evaporated milk, undiluted |
| Sweetened condensed milk | 1 cup | 1 cup plus 2 tablespoons dry milk, ½ cup warm water and ¾ cup sugar, mixed well |
| Whole milk | 1 cup | ½ cup evaporated milk plus ½ cup water |
| Yogurt | 1 cup | 1 cup buttermilk; or 1 cup sour cream |
| Butter | 1 cup | 1 cup margarine; or ⅞ cup oil plus ½ teaspoon salt |
| Mayonnaise, in salads and dressings | 1 cup | 1 cup yogurt, sour cream or cottage cheese, puréed in a blender |
Worcestershire sauce, ketchup, broth and spices
| Ingredient | Amount | Substitute |
|---|---|---|
| Worcestershire sauce | 1 teaspoon | 1 teaspoon bottled steak sauce |
| Ketchup, for cooking | 1 cup | 1 cup tomato sauce plus ½ cup sugar and 2 tablespoons vinegar |
| Tomato juice | 1 cup | ½ cup tomato sauce plus ½ cup water |
| Beef or chicken broth | 1 cup | 1 bouillon cube or 1 teaspoon instant granules, dissolved in 1 cup water |
| Dry mustard, in cooked dishes | 1 teaspoon | 1 tablespoon prepared mustard |
| Garlic | 1 small clove | ⅛ teaspoon garlic powder |
| Onion | 1 small | 1 teaspoon onion powder; or 1 to 2 tablespoons instant minced onion |
| Fresh herbs | 1 tablespoon | 1 teaspoon dried herbs |
| Lemon juice | 1 teaspoon | ½ teaspoon vinegar |
| Pumpkin pie spice | 1 teaspoon | ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon allspice and ⅛ teaspoon nutmeg |
| Allspice | 1 teaspoon | ½ teaspoon cinnamon plus ½ teaspoon ground cloves |
Hoisin sauce
Hoisin is sweet, salty and a little tangy. If you are out of it, soy sauce with a little honey or brown sugar and a splash of vinegar gives a similar taste; add a little at a time and taste as you go.
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Frequently asked questions
What can I substitute for cornstarch?
To thicken, use 2 tablespoons of all-purpose flour, 2 tablespoons of granular tapioca or 1 tablespoon of arrowroot for each tablespoon of cornstarch.
Can I use flour instead of cornstarch?
Yes, twice as much: 2 tablespoons of all-purpose flour for each tablespoon of cornstarch.
What can I use instead of brown sugar?
1 cup of granulated sugar for 1 cup of packed brown sugar, or 1 cup of granulated sugar plus ¼ cup of unsulphured molasses.
What is a substitute for baking powder?
For 1 teaspoon of double-acting baking powder, use ¼ teaspoon of baking soda plus ⅝ teaspoon of cream of tartar.
What can I use instead of sour cream?
1 cup of plain yogurt, or ⅞ cup of buttermilk, for each cup of sour cream.
What can I use instead of heavy cream?
For cooking and baking, ¾ cup of milk plus ⅓ cup of butter for each cup of heavy cream. It will not whip.
What can I substitute for Worcestershire sauce?
Colorado State University Extension lists 1 teaspoon of bottled steak sauce for each teaspoon of Worcestershire sauce.
Can I use plain flour instead of self-raising flour?
Yes. For 1 cup of self-raising (self-rising) flour, use 1 cup minus 2 teaspoons of all-purpose (plain) flour plus 1½ teaspoons of baking powder and ½ teaspoon of salt.
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