Ingredient Substitution Finder: What to Use Instead

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½Swift Recipe Converter

What are you out of?

ButtermilkInstead of 1 cup buttermilk: 1 tbsp lemon juice or white vinegar + enough milk to make 1 cup3 swapsDairy EggsInstead of 1 large egg: 1 tbsp ground flaxseed + 3 tbsp water4 swapsBaking Brown sugarInstead of 1 cup packed brown sugar: 1 cup granulated sugar + 1 tbsp molasses3 swapsBaking Baking powderInstead of 1 tsp baking powder: ¼ tsp baking soda + ½ tsp cream of tartar2 swapsBaking Baking sodaInstead of 1 tsp baking soda: 3 tsp baking powder1 swapBaking ButterInstead of 1 cup butter: 1 cup solid coconut oil3 swapsDairy Heavy creamInstead of 1 cup heavy cream: ¾ cup whole milk + ¼ cup melted butter3 swapsDairy Sour creamInstead of 1 cup sour cream: 1 cup plain Greek yogurt3 swapsDairy Cake flourInstead of 1 cup cake flour: 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch1 swapBaking Self-rising flourInstead of 1 cup self-rising flour: 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt1 swapBaking Powdered sugarInstead of 1 cup powdered (icing) sugar: 1 cup granulated sugar + 1 tbsp cornstarch, blended1 swapBaking MilkInstead of 1 cup milk: 1 cup unsweetened soy, oat or almond milk3 swapsDairy CornstarchInstead of 1 tbsp cornstarch (for thickening): 2 tbsp all-purpose flour3 swapsPantry HoneyInstead of 1 cup honey: 1 cup maple syrup2 swapsPantry Vegetable oilInstead of 1 cup vegetable oil (in baking): 1 cup melted butter, cooled2 swapsPantry BreadcrumbsInstead of 1 cup breadcrumbs: 1 cup crushed crackers3 swapsPantry Lemon juiceInstead of 1 tbsp lemon juice: 1 tbsp lime juice2 swapsProduce White wineInstead of 1 cup white wine: 1 cup chicken or vegetable broth + 1 tbsp lemon juice2 swapsPantry GarlicInstead of 1 clove fresh garlic: ⅛ tsp garlic powder2 swapsProduce Fresh herbsInstead of 1 tbsp chopped fresh herbs: 1 tsp dried herbs1 swapProduce Vanilla extractInstead of 1 tsp vanilla extract: 1 tsp vanilla bean paste3 swapsBaking Unsweetened chocolateInstead of 1 oz unsweetened baking chocolate: 3 tbsp cocoa powder + 1 tbsp butter or oil1 swapBaking ShorteningInstead of 1 cup vegetable shortening: 1 cup + 2 tbsp butter2 swapsPantry Cream of tartarInstead of ½ tsp cream of tartar: ½ tsp lemon juice or white vinegar2 swapsBaking

How to substitute well

A good substitute does the same job as the original, not just the same flavour. Buttermilk and lemon juice bring acidity that helps baked goods rise; eggs bind and lift; butter adds fat and air. Each swap above is chosen to do that job, with the amount that replaces the original.

Swaps are most reliable when you change one ingredient at a time. In baking, where chemistry matters most, avoid stacking several substitutions in the same recipe.

Substitution questions

Can I substitute baking soda for baking powder?

Yes, but you need an acid with it. Use ¼ tsp baking soda plus ½ tsp cream of tartar for every 1 tsp of baking powder.

What can I use instead of eggs in baking?

For each egg, use 1 tbsp ground flaxseed mixed with 3 tbsp water, ¼ cup applesauce, or 3 tbsp aquafaba. These work best when a recipe uses one or two eggs.

How do I make buttermilk?

Put 1 tbsp lemon juice or white vinegar in a measuring cup, add milk to the 1 cup line, stir and wait 5 to 10 minutes.

Can I use oil instead of butter?

Yes, in recipes that call for melted butter. Use ¾ cup oil for every 1 cup of butter. For recipes that cream butter with sugar, use solid coconut oil or plant-based butter sticks.