In a Pinch Substitutions Chart

Did you just run out of brown sugar or forget to pick up sour cream at the store? Don't worry, these simple baking substitutions will save the day, or at least the cake.

This substitutions chart has been a life saver for me for many, many years. Every time I have used it, it has turned out perfect results. Hope this helps someone else who may be out of this or that but has this and that to compensate in a pinch.I wish I knew who gave it to me so long ago so I can extend a heart felt thanks.

When You Don't Have Buttermilk

• Put 1 Tbsp of Lemon Juice in a 1/2 cup measuring cup. 
  
• Fill the rest of the way with milk. (I use whole but works with any kind I believe) 
  
• Let stand 5 minutes. (will have what seems a grainy texture but doesn’t affect the outcome of cakes, flavor etc.)
  
• Yields 1/2 cup and can be doubled, tripled etc.
  

When You Don't Have Sour Cream

• 1/3 cup butter (unsalted) room temperature and 3/4 cup buttermilk (I use the buttermilk substitution above) blend until thickened.
  
• Tastes exactly like sour cream and the texture is the same too.
  
• Yields 1 cup, can be doubled.
  

When You Don't Have Self-Rising Flour

• For each cup of self-rising flour, place 1 1/2 tsp baking powder and 1/2 tsp salt in a 1 cup measuring cup.
  
• Add all-purpose flour to measure 1 cup total.
  

When You Don't Have Brown Sugar

• For each cup of brown sugar, combine 1 cup granulated sugar and 2 tablespoons molasses.
  

When You Don't Have Baking Powder

• 1/4 tsp baking soda and 5/8 tsp cream of tartar
  
• Yields 1 tsp
  

When you Don't Have Whipping Cream

• 2/3 cup of ICE COLD Evaporated Milk
  
• Whips to equal volume as 1 cup of whipping cream