Baking Substitutions and Equivalents

Baking substitutions and equivalents are a necessity in every kitchen, because we know you can always run out of something. Other times the wording may not be clear or available measuring devices may not be available. Cups , Pounds, ounces, fluid ounces all can be in the same recipes, keep this little cheat sheet pinned for quick viewing.

• 3 Teaspoons is Equal to 1 Tablespoon
• 2 Tablespoons of liquid is 1 Fluid Ounce.
• 1 Cup Sour Milk is created with 7/8 Cup sweet milk plus 2 Tablespoons of Vinegar
• For thickening 1 Tablespoons of Cornstarch is equal to 2 tablespoons of Flour.
• 1oz of chocolate is obtained by combining 3 tablespoons cocoa and 3/4 tablespoon of fat
• 1 Cup is 16 Tablespoons
• 1 lb of butter is 2 cups.
• 1 cup of cream is 3 cups whipped cream
• “Juice of one lemon” is 3 Tablespoons
• Imperial Pint (Canada)is 2 1/2 cups while a standard pint(Wine measure USA) is 2 cups
• 2 1/4 Cups white granulated sugar is 1lb.
• 3 1/3 Cups sifted icing sugar is 1lb.

Making your own food is not only financially intelligent but also allows you to know exactly what is going into what you’re eating.