Tips - Ingredient Substitutions

Ingredient Substitution Chart

Alcohol/Liqueur
When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the
same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good
substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the
balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you
could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may
take some experimentation.

Apple Pie Spice

This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg,
and and a dash of ground allspice.

Baking Powder
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking
powder.

Baking Soda
There is no recommended substitute for baking soda.

Butter
Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt.
Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Buttermilk
1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be
substituted for 1 cup buttermilk.

Chocolate Chips, Semi-Sweet

6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate
chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-
sweet, milk).

Chocolate, Semi-Sweet
3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar
can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa
powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet
chocolate.

Chocolate, Sweet Baking (German)

1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4
ounces German sweet baking chocolate.

Chocolate, Unsweetened
1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons
unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce
unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.

Coffee
1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed
coffee.

Cooking Sprays
Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

Cornstarch
2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon
cornstarch.

Corn Syrup, Light

1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will
be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.

Cream (20% fat) (Coffee Cream)

3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream)

1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).
Cream of Tartar
There is no recommended substitution for cream of tartar.

Egg Whites
Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal
approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Flavor Oils
It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are
necessary for hard candies because the liquid portion of the extracts add too much liquid, causing
steam, to the hard candy syrup.

Flour (as thickener)

1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking
tapioca can be substituted for 1 tablespoon all-purpose flour.

Flour, Cake
1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising
1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted
for 1 cup self-rising flour.

Honey
1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted
for 1 cup honey.

Meringue Powder
You can't substitute meringue powder for egg whites in most recipes because it contains other
ingredients such as sugar.

Milk, Whole
1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk
powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk.
NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you
may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting
skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture
and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.

Molasses
1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.

Oil
1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may
vary. Texture and appearance may be affected.

Pumpkin Pie Spice

1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be
substituted for 1 teaspoon pumpkin pie spice.

Shortening
1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of
butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be
added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.

Sour Cream
1 cup plain yogurt can be substituted for 1 cup sour cream.

Sugar
1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected
somewhat.

Sugar, Light Brown

1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed
light brown sugar. (Slight flavor differences will occur.)

Sweet Potatoes
1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet
potatoes, drained.

Vanilla Extract or Vanilla Flavoring

If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. I
have done this and I absolutely can't tell the difference.

Wine
1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be
substituted for 1/2 cup wine in savory recipes.

Substitutions for Milk in Baking

Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable
replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration
of the finished product. Soy will often cause a darker color or browning effect. Another consideration is
that not all liquid replacements are as thick as milk; therefore, the amount used may need to be
reduced from the amount called for in the recipe.

Soy Milk: 1 cup soy milk = 1 cup cow’s milk

Rice Milk: 1 cup rice milk = 1 cup cow’s milk

Depending on the brand, rice milk can be thinner than cow’s milk and you may need to reduce the
amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help
offset a watery consistency.

Nut Milk: 1 cup nut milk = 1 cup cow’s milk

Nut milks, such as almond, are best served in dessert recipes.

Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is
best served in recipes that include baking soda. The amount used will depend on the thickness of the
juice.

Water: Approximately 3/4 cup water = 1 cup cow’s milk

Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small
amounts until the proper consistency is achieved.

Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-
free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy
and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream,
because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a
gluten-free diet and/or dairy-free diet.

Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their
ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product
is completely dairy-free. There are currently no known cheese substitutes that do not contain either
dairy or soy protein ingredients.

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Fortunately, if you’re looking to replace heavy cream with a lower-fat or dairy-

free alternative, plenty of substitutes are available.

This article reviews 10 of the best substitutes for heavy cream.

1. Milk and Butter
Combining milk and butter is an easy, foolproof way to substitute for heavy
cream that’ll work for most recipes.

The butter adds extra fat to the milk, making its fat percentage similar to that
of heavy cream.

Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 ml) of milk
and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add
a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using
low-fat milk.

Keep in mind that this substitute works well for cooking and baking recipes in
which heavy cream is used to add flavor and creaminess. However, it won’t
whip the same way that heavy cream does.

SUMMARYTo substitute for 1 cup (237 ml) of heavy cream, mix 1/4 cup (57
grams) of melted butter with 3/4 cup (177 ml) of milk. This stand-in is best for
cooking and baking, not whipping.

2. Soy Milk and Olive Oil

For a vegan, dairy-free alternative to heavy cream, try mixing soy milk
with olive oil.

Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a
flavor and function comparable to heavy cream.
To replicate the flavor and thickness of 1 cup (237 ml) of heavy cream,
combine 2/3 cup (159 ml) of soy milk with 1/3 cup (79 ml) of olive oil.

This substitute is best for adding tenderness and taste in cooking and baking,
but it should not be used in recipes that require whipping.

SUMMARYCombine 2/3 cup (159 ml) of soy milk with 1/3 cup (79 ml) of olive
oil to substitute for 1 cup (237 ml) of heavy cream. This stand-in is best for
adding tenderness and flavor in cooking and baking, not for whipping.

3. Milk and Cornstarch

If you’re looking for a low-fat, low-calorie alternative to heavy cream, this
combination may work well for you.

Cornstarch is used to thicken milk to help reproduce the texture of heavy

cream.

To replace 1 cup (237 ml) of heavy cream in your recipe, add 2 tablespoons
(19 grams) of cornstarch to 1 cup (237 ml) of milk and stir, allowing the
mixture to thicken.

You can use whole milk or opt for skim milk to help slash the calories and fat
content of your recipe.

This substitute is especially useful in cooking, but it may alter the texture of
baked goods and won’t whip as well as heavy cream.

SUMMARYTo replace 1 cup (237 ml) of heavy cream, add 2 tablespoons (19
grams) of cornstarch to 1 cup (237 ml) of milk and whisk thoroughly. This
lower-fat, lower-calorie substitute is best used in cooking. However, it may
alter the texture of baked goods and won’t whip as well as heavy cream.

4. Half-and-Half and Butter

In a pinch, half-and-half cream combined with butter can be a simple
substitute for many recipes that require heavy cream.

In fact, half-and-half is made from whole milk and cream, but it has about a
third of the fat of heavy cream.

Adding butter helps increase the fat percentage of half-and-half, making it a

suitable alternative to heavy cream in almost any recipe, including those that
require whipping.

You can also use half-and-half to replace heavy cream without adding butter
in certain recipes, such as sauces and soups.

To substitute for 1 cup (237 ml) of heavy cream, mix 7/8 cup (232 grams) of
half-and-half with 1/8 cup (29 grams) of melted butter.

SUMMARYTo substitute for 1 cup (237 ml) of heavy cream, combine 7/8 cup
(232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter. This
substitute works in virtually any recipe, including those that require whipping.

5. Silken Tofu and Soy Milk

Like regular tofu, silken tofu is made from condensed soy milk that has been
formed into solid white blocks.
However, silken tofu has a softer consistency and can easily be blended into a
high-protein, dairy-free replacement for heavy cream.

Blending it with soy milk helps give it a smooth texture to remove lumps. You
can also use regular milk or another plant-based milk instead of soy milk.

Combine equal parts silken tofu and soy milk and blend thoroughly in an
immersion blender or food processor until the mixture reaches a smooth, thick
consistency. Then use it in place of an equal amount of heavy cream to thicken
your favorite recipes, such as soups or sauces.

Because it can be whipped like heavy cream, you can also add a bit of vanilla
extract or sprinkle of sugar to make it into a homemade vegan whipped
topping for desserts.

SUMMARYMix equal parts silken tofu and soy milk and blend thoroughly to
make a high-protein, vegan substitute for heavy cream. This mixture works
well to thicken soups and sauces. It can also be whipped like heavy cream.

6. Greek Yogurt and Milk

A mixture of Greek yogurt and whole milk is another alternative to heavy
cream that will help you thicken up your recipes.

Greek yogurt is high in protein and can provide a healthy twist to your
finished product by increasing the protein content.

It’s thicker than heavy cream, but you can add milk to thin it out and achieve a
texture similar to that of heavy cream.
Blend together equal parts Greek yogurt and whole milk and use it in place of
the same amount of heavy cream.

Note that this substitute can add thickness to dishes like soups or sauces, but
it shouldn’t be used in recipes that require whipping.

Additionally, Greek yogurt is lower in fat and may not provide the same
tenderness or flavor as heavy cream in baked goods or desserts.

SUMMARYFor a higher-protein alternative to heavy cream, combine equal

parts Greek yogurt and whole milk and use the mixture in place of the same
amount of heavy cream. This combination is great for thickening soups or
sauces but cannot be used for whipping.

7. Evaporated Milk
Evaporated milk is a canned, shelf-stable milk product with about 60% less
water than regular milk.

Thus, it’s thicker and creamier than milk and can be an easy lower-calorie
alternative to heavy cream in some recipes.

Evaporated milk is best for recipes in which heavy cream is a liquid ingredient,
such as in baked goods, since it will not provide the same thickness as heavy
cream and does not whip as well.

For best results, substitute heavy cream with an equal amount of evaporated
milk. If you’re making a dessert, you can also add a few drops of vanilla extract
to sweeten it.
SUMMARYEvaporated milk can be used as a substitute in recipes in which
heavy cream is used as a liquid ingredient, such as in baked goods. However, it
does not whip well. Substitute the heavy cream in your recipes with an equal
amount of evaporated milk.

8. Cottage Cheese and Milk

Cottage cheese is made from the curds of cow's milk. It is high in protein and
many micronutrients, making it a healthy substitute for heavy cream.

Cottage cheese alone can be a good substitute for heavy cream to help add
thickness to recipes like sauces. Simply remove the lumps by blending it with
an immersion blender or food processor.

You can also mix it with milk to help replicate the smooth, creamy texture of
heavy cream for use in other recipes.

Combine equal parts cottage cheese and milk and blend until all the lumps
have been removed. You can use this mixture in place of an equal amount of
heavy cream.

Be sure to pick recipes that are compatible with the distinct, cheesy flavor of
cottage cheese, such as savory soups and sauces.

Additionally, remember that cottage cheese can be high in sodium. If you are
salt-sensitive, you may want to opt for a lower-sodium variety or adjust the
amount of salt in your recipe if you use this substitution.

SUMMARYCottage cheese can be a protein- and nutrient-rich substitute for

heavy cream. Combine equal parts cottage cheese and milk and blend until all
lumps are removed. You can use this mixture in place of the same amount of
heavy cream in recipes in which the flavor is compatible.

9. Coconut Cream
Coconut cream is a versatile ingredient that makes an excellent vegan
substitute for heavy cream.

While it can be purchased pre-made, it’s also simple to make at home

using coconut milk.

Simply chill a can of full-fat coconut milk in the fridge overnight, open it and
pour the liquid contents into another container. The thick, hardened coconut
cream that’s left can then be scooped out of the can and used as a substitute
for heavy cream.

Swap an equal amount of heavy cream for coconut cream and use it in recipes
for your favorite sweets and baked goods. You can even use it to make
coconut ice cream or whip it and use it as a tasty topping for desserts.

Although coconut cream has properties similar to those of heavy cream, keep
in mind that it may alter the flavor of your final product and should be used
only in suitable recipes.

SUMMARYYou can substitute an equal amount of heavy cream with coconut

cream and use it as a dairy-free alternative in recipes that call for heavy cream.
It can be baked, cooked and whipped, but it does have a coconut flavor, so
choose your recipes accordingly.

10. Cream Cheese

Cream cheese is a type of fresh cheese made from milk and cream. Though it’s
most often used as a spread for bagels and a star ingredient in cheesecakes, it
can also make a good substitute for heavy cream in some recipes.

In particular, cream cheese makes a good substitute in frostings and can help
thicken cream-based soups and sauces. However, it shouldn’t be used as a
replacement for heavy cream in recipes that require whipping.

Cream cheese will work as a one-to-one substitute for heavy cream.

Keep in mind that cream cheese may alter the taste and texture of the final
product, so make sure to use it in suitable recipes in which the flavors will
work together, such as in creamy soups or cheesy sauces.

SUMMARYCream cheese can be used in place of an equal amount of heavy

cream in soups and sauces. It’s not suitable for whipping.

The Bottom Line

Heavy cream is found in a wide array of recipes, both savory and sweet.

Luckily, if you’re out of heavy cream or prefer a low-fat or vegan alternative,

there are many substitutes.

Some even pack in added protein or cut out calories. These include Greek
yogurt, cottage cheese and silken tofu.

However, replacing any ingredient in a recipe can modify the taste and
texture. Thus, be sure to use these substitutes in recipes that are compatible.

FEEDBACK:
Written by Rachael Link, MS,