Baking Substitutions


I have more than just baking substitutions, check out more recipes at the end of the page.

This page is worth a lot of money. Why? Because you will not have to purchase some of the expensive baking ingredients again - you will be making this items from scratch.

Evaporated milk substitution, sweetened condensed milk substitution, brown sugar substitution and many more. Don't run to the grocery, I've got you covered.

In addition to saving money, using these recipes are so much better for your health - you now know what is in the food you are baking.



Easy Baking Substitutions


Baking Substitutions

I am compiling a list of baking substitutions and ingredients that you can make from scratch. To be honest, most of these are better than commercial store-bought version (and better for you).

The powdered sugar really gets my goat. Do you know why? You just process granulated sugar until it is in powdered form. That's it folks. The store kind also has cornstarch and preservatives to prevent caking.




Homemade Baking Powder Substitute

Baking powder is an important ingredient in cakes, cookies and bread recipes. That's why it's the first of my baking substitutions. Why buy it from the store when you can easily make homemade baking powder from scratch?

When you purchase baking powder from the grocery, the container has an expiration date. When you make your own, it's fresh and as long as you keep these ingredients fresh and in stock - you will have a long shelf life.

Here's how to make your own baking powder...

Makes 1 tablespoon

Ingredients:

1 tsp baking soda
2 tsp cream of tartar
1 tsp corn starch (optional)

Mix the baking soda and cream of tartar together until well combined. Use immediately.

To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.

Most commercially-produced baking powder contains aluminum (sodium aluminum sulfate to be exact). Make your own baking powder, and keep your baked goods aluminum-free.





BASIC CAKE FLOUR:

For every cup of cake flour, measure 1 cup of bleached all-purpose flour and remove 2 tablespoons from that cup.

1 cup bleached all-purpose flour minus 2 tablespoons = 1 cup of cake flour.


SELF-RISING CAKE FLOUR

1 cup cake flour + 1-1/2 teaspoon baking powder + 1/2 teaspoon salt


BASIC SELF-RISING FLOUR

Self-rising flour typically made up of 1 cup all-purpose flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon salt

Great for biscuits, muffins and scones. If you have any questions, please click here.



Baking Substitutions

Homemade Corn Syrup Substitute


For my next baking substitution, I'm giving you a simple recipe for corn syrup that works perfectly.

Makes 2 cups



LIGHT CORN SYRUP RECIPE

2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
pinch of salt

Whisk the ingredients together in a saucepan over medium-high. Bring to a boil, cover and simmer for 3 minutes. Uncover and cook mixture to the “soft ball stage” (which is when you drop some of the mixture in a cold glass of water, it sinks to the bottom in a ball).

Cool completely and store in an airtight container in the pantry. It will keep for a couple of months.

Out of dark corn syrup? This simple substitute will get you through...

Corn Syrup
Molasses

Mix together three parts light corn syrup and one part molasses. For one cup of Dark Corn Syrup you will need 3/4 cup of Light Corn Syrup (recipe above), and 1/4 cup of molasses.



Molasses Substitution

Homemade Molasses Substitute


If you want to try your hand at making a homemade molasses substitute, then I have the next baking substitution for you.

Makes 1 cup



1 cup dark corn syrup (recipe above), honey or
homemade pure maple syrup
3/4 cup homemade brown sugar, packed
3/4 cup white sugar
1/4 cup water

Just add these ingredients to the recipe for the molasses.

Note
These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it'll be the closest flavor match.

If you can get your hands on some real sorghum molasses that's what I'd use. In fact, it's the only kind I'll use. It has a much better flavor and is milder than most sugar molasses products in the stores. So tasty and mild that you can eat it on biscuits and cornbread, or just about anything you might ordinarily eat with honey.




Baking Substitutions

Homemade Heavy Cream Substitute

If you need heavy cream for a recipe, make your own by combining:  2/3 cup whole milk with 1/3 cup melted unsalted butter - This will give you 1 cup of heavy cream.





Baking Substitutions

Homemade Evaporated Milk Substitute


This soy milk powder works well for those who are lactose intolerant.

Supermarkets are starting to carry lactose-free powdered milk. This is great news. See note below.



HOMEMADE EVAPORATED MILK

1/3 cup nonfat instant dry milk powder
6 TBS water

Mix well. This is equivalent to 1/3 cup of canned evaporated milk.


For 1 cup:
1 cup nonfat instant dry milk powder
18 TBS water (1 cup plus 2 tablespoons)

NOTE

Below, you will find good information from livestrong.com in regard to people that are lactose intolerant.

If you cannot find lactose-free milk powder, consider using lactose-free liquid milk instead. As a general rule, 1/4 cup of milk powder equals 1 cup of milk. For this conversion, simply multiply the requested amount of milk powder by 4 to obtain the correct amount of liquid milk.

So, if your recipe calls for 1/2 cup of milk powder, use 2 cups of lactose-free milk, and if your recipe calls for just 2 tbsp. of milk powder, use 8 tbsp. of lactose-free milk.



Baking Substitutions

Homemade Biscuit Mix

Makes 13 cups mix

10-1/2 cups flour
1/4 cup baking powder, recipe above
1-1/2 tablespoons salt
1/2 cup sugar
2 cups shortening
1 cup buttermilk powder
1-1/2 teaspoons baking soda

In a large bowl, mix all ingredients with an electric mixer until particles are small and uniform in size.

Store the mix in a 3 pound shortening (or large coffee) container; it works great. Just place saran wrap over the top before putting on the lid. Storage life is approximately 3 months.



Baking Substitutions

Homemade Brown Sugar Substitute


Light Brown Sugar: For each cup of white sugar add 2 tablespoons of molasses.


Dark Brown Sugar: For each cup of white sugar add 4 tablespoons of molasses.

Mix well with a fork. You may make a bunch and store in an airtight canister. This is half the cost of brown sugar you would buy at the grocery store.

If you store it, give it a good mix with a fork before measuring it out.



Baking Substitutions

Easy Homemade Butter

For my next baking substitution, you can make the butter from heavy cream in a blender, food processor or mixer.



Ingredients:

heavy whipping cream, at room temperature

1/4 tsp salt
1 drop of yellow food coloring, optional


Beat with electric mixer; using whisk attachment. It will begin to form into butter a few minutes after it forms stiff peaks.

The butter needs to be washed to remove as much buttermilk as possible. This can be done by placing the butter in a bowl with cold water and kneading the butter. When the water discolors, pour it out and more cold water.

Not washing the butter will result in butter that may go rancid because of the buttermilk.

Note
One cup of heavy cream makes 1/2 cup of homemade butter AND 1/2 cup of buttermilk. Save the buttermilk for baking.


You may also use a plastic bottle and shake your way to perfect butter...



Buttermilk Substitute


My next baking substitution is used frequently when baking. I personally do not buy buttermilk - I make this:

1 cup of milk
1 TBS white vinegar or lemon juice

Place 1 tablespoon of vinegar or lemon juice in a (one cup) measuring cup and then fill with milk. Let it sit for 15 minutes and it’s ready to go.



Homemade Peanut Butter

Homemade Peanut Butter

This is not a baking substitution, but once you taste this peanuty and creamy concoction, you will be a believer. Now use this to make cookies, pies and cakes. Unbelievable.

4 cups peanuts (roasted and salted)
3 TBS peanut oil

Add 3 cups of peanuts into the food processor and process for 2 minutes. It'll take that long for the nuts to break down and become oily. Once it is mostly smooth, add the peanut oil and process again for a minute. Then add the last cup of nuts and process until you have reached the desired chunkiness you want.

I don't want to overstate it but this is the best peanut butter you'll ever eat. Make peanut butter cookies - your family will "flip."



Baking Substitutions

Powdered Sugar Substitute

This baking substitution is something you can use all the time if you want. This is all there is to making powdered sugar...

1 cup granulated white sugar
1 blender (not a food processor)


Place the white sugar in the blender and process until it turns to powder. That's it - and this also equals one cup too (whatever amount of sugar you need, just measure that amount in granulated sugar).

The commercial brand adds cornstarch, but I don't do that when I make it. Frosting is so flavorful without the taste (yuk) of cornstarch.

So there it is. Now, starting adding up how much money you are going to save.

EXTRA-FINE SUGAR

1 cup granulated white sugar = 1 cup extra fine sugar
1 blender (not a food processor)


Place the white sugar in the blender and pulse two or three times until the granules are extra-fine and smaller in size.



Baking Substitutions

Homemade Puff Pastry Recipe

These instructions are for what's called a "rough puff pastry." It's just as impressive-looking and wonderful-tasting as "real" puff pastry, just a whole lot easier.

It only takes about 15 minutes of actual work time, but you'll need another hour for it to chill.

1 cup flour
1/4 cup cake flour, recipe above

1/4 tsp salt
2 sticks plus 5 TBS coarsely grated unsalted butter
6 TBS ice water
3 TBS carbonated (seltzer) water

Sift the flour and salt together in a large bowl. Add the butter and toss to mix. Add ice water 1 tablespoon at a time and stir gently with a fork until it resembles coarse meal. Turn the dough out onto a flour surface.

Press and "push out" dough with the heel of your hand until all the dough has been "push out" at least once. This helps incorporate the butter and makes the dough flakier.

Gather the dough into a ball, and chill the dough in the freezer for 20 minutes or in the refrigerator for one hour. Roll it out into a rectangular shape with the long sides running horizontally.

Fold the top third of the rectangle down over the dough. Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch. Fold the left edge of the dough over to meet the right edge, and pinch the seam. Repeat steps 8 through 11. Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.

PREHEAT the oven to 400 degrees.

Repeat steps 8 through 13. The dough is now ready to roll out and use. Cut into biscuit sized circles and place on an ungreased baking sheet. Bake shells until golden brown; approximately 20 minutes. Wrap remaining dough and freeze it.



Homemade Vanilla Extract

Homemade Vanilla Extract Recipe

This isn't just a baking substitute, this is a homemade necessity. I love vanilla and you will never buy it again after you make vanilla from scratch.


1 liter of good vodka
10 vanilla beans


Split them and scrape out the seeds and place both seeds and beans into the bottle of vodka to age for 2 months, stored it in a dark area and gave it a little shake about once a week.

After 2 months, filter it through a gold coffee filter to separate the seeds and bean fibers from the liquid. Don’t discard the beans, save them to place into the individual bottles.

Gold coffee filters can be found at Wal-mart for about $5, they are very fine and make an excellent filter and they don’t absorb the extract.

Now place one vanilla bean into each bottle so that it will continue to strengthen in the months to come. Used a small funnel to fill each individual bottle, add a custom label, a gift tag and bow and you will have a wonderful little gift to give to family and friends.

This recipe will fill ten 4 oz bottles, and one 8 oz bottle and you will have approximately a cup of extract left over that you save for yourself. I would recommend using a 4 oz bottle; it seemed the perfect size for gift giving.

NOTE
My guideline is once I can't smell the alcohol, it's pretty much ready. Homemade vanilla can take on a bit of a cloudy appearance, so don't be alarmed.

Now you know how to make vanilla extract. Enjoy this; I sure do.




This last baking substitution is better than store bought. Seriously.

HOW TO MAKE SWEETENED CONDENSED MILK

1 quart milk (or evaporated milk)
1-1/2 cups sugar (or Splenda)

Cook the above ingredients in a heavy saucepan over medium-low heat. Whisk constantly until it reaches the desired consistency. It takes 45 minutes for sweetened condensed milk and 1-1/2 to 2 hours for dulce de leche. Add 1/2 teaspoon of vanilla after removing from the heat. Cool before using.

NOTE
Add vanilla beans to the warm sweetened condensed milk and let it steep for an hour or so (the longer the better). Talk about delicious vanilla sweetened condensed milk - up your baking "wow" factor now...

This will save you a lot of money, and it tastes so much better.




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