Ingredient Substitutions: What to Use When You Run Out
Out of buttermilk, cream, eggs or cornstarch halfway through a recipe? These standard substitutions, with ratios and their trade-offs, will usually get you to the finish.
The short answer: most cooking substitutions work if the replacement does the same job (fat, acid, moisture, thickening or leavening) as the missing ingredient. Swaps are most reliable in soups, sauces and skillet dishes, and least reliable in baking, where small changes affect the result.
Substitution chart
| Missing | Use instead | Ratio | Notes |
|---|---|---|---|
| Buttermilk | Milk + lemon juice or white vinegar | 1 cup milk + 1 tbsp acid; rest 5–10 min | Works in pancakes, quick breads, marinades |
| Heavy cream (in cooking) | Whole milk + melted butter | ¾ cup milk + ¼ cup butter per cup | Fine for sauces and soups; will not whip |
| Sour cream | Plain full-fat yogurt (or Greek yogurt) | 1:1 | Add to hot dishes off the heat to avoid curdling |
| 1 egg (binding in baking) | Ground flaxseed + water | 1 tbsp flax + 3 tbsp water; rest 5 min | Denser result; not for egg-based dishes |
| 1 egg (moisture in baking) | Unsweetened applesauce or mashed banana | ¼ cup | Adds flavor and sweetness; best in muffins |
| 1 garlic clove | Garlic powder | ⅛ tsp | Add with liquids so it doesn't scorch |
| 1 medium onion | Onion powder | About 1 tsp; start with less | Adds flavor but no texture |
| Fresh herbs | Dried herbs | 1 tbsp fresh = about 1 tsp dried | Add dried herbs earlier in cooking |
| 1 tbsp cornstarch (thickening) | All-purpose flour | 2 tbsp flour | Cook a few minutes longer; sauce is less glossy |
| Wine in a pan sauce | Broth + a little vinegar or lemon | ½ cup broth + 1 tsp acid | Replaces the acidity and liquid |
| 1 tsp baking powder | Baking soda + cream of tartar | ¼ tsp soda + ½ tsp cream of tartar | Mix just before using |
| 1 cup brown sugar | White sugar + molasses | 1 cup sugar + 1 tbsp molasses | Or use white sugar alone; slightly crisper results |
| 1 cup self-rising flour | All-purpose flour + baking powder + salt | 1 cup flour + 1½ tsp baking powder + ¼ tsp salt | Whisk well |
How to choose a substitute
- Ask what the ingredient is doing. Buttermilk adds acid that reacts with baking soda; cream adds fat; cornstarch thickens; eggs bind, lift or enrich.
- Match that job. Milk with lemon is acidic like buttermilk. Milk with butter has fat like cream.
- Adjust for flavor. Applesauce makes baked goods taste of apple; broth makes a pan sauce savory rather than winey.
- Be careful in baking. Baking depends on ratios. If a recipe needs more than one substitution, consider making something else.
Substitutions that rarely work
- Baking soda alone in place of baking powder, unless the recipe has enough acid (such as buttermilk or yogurt) and you use about a quarter as much.
- Milk-and-butter "cream" for whipping.
- Egg replacers in recipes where eggs are the main ingredient, such as frittatas, custards or carbonara.
- Liquid sweeteners such as honey in place of granulated sugar in cookies or cakes without changing other liquids.
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Ingredient guides for this article
Recipes mentioned in this guide
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