We’ve all been in a situation in the kitchen when we are baking our favorite treats, and it dawns on us that we don’t have a very important piece of the recipe. There’s nothing worse than being in the middle of finishing your mixture and realizing you forgot to pick up the sugar. It was all you needed before slipping the cookies into the oven.

That’s why our Bakery team experts put together a quick guide to use if you’re ever in a pinch. Keep in mind that these are substitutes, so it may slightly alter the consistency or flavor.

Out of Sugar? Use…

  • Honey is 25 to 50 percent sweeter than sugar, and has a distinctive flavor. Baked goods made with honey are moist, dense and tend to brown faster than those made with granulated sugar.
    • Use ¾ cup plus 1 tablespoon of honey in place of 1 cup sugar and reduce the other liquid ingredients by 2 tablespoons. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity.
  • Maple syrup is only 60 percent as sweet as sugar. Grade B maple syrup is thicker, darker and is better for baking because it has a stronger flavor.
    • Use ¾ cup for every cup of white sugar and decrease the amount of liquid by 3 tablespoons to compensate for its liquid state.
  • Fruit Juice Concentrates are wonderful substitutes for sugar and add interesting flavors as well. Juice concentrates like apple, orange or white grape are made up of fructose and glucose.
    • Use 3/4 cup for every cup of white sugar, and decrease the amount of liquid by 3 tablespoons.

Out of Cinnamon? Use…

  • Nutmeg or Allspice (Use only 1/4 the recipe amount of allspice).

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Out of Butter? Use…

  • Olive oil, canola oil, sunflower oil or grape seed oil are among the best substitutes, providing the same consistency as butter for all recipes.
    • Substituting oil for butter is easy and should be the same measurement that is called for in the recipe.

Out of Eggs? Use…

  • There are many substitutes for eggs depending on the result you are looking for. Mayonnaise is a good substitute because it replaces the eggs and some, if not all the oil in many baking recipes.
  • Egg Substitutes for when looking for added moisture:
    • Applesauce – You can use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Mix with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe.
    • Mashed banana, pumpkin puree or mashed sweet potato can also be used in place of eggs. Use 1/4 cup in place of one egg.

 

 

Have you ever been in a bind and needed an ingredient substitute? Share your successful substitutions you’ve used in the comments below!

Caroline A.

Written by

Caroline A. started with Publix as a cashier in 2015 and has developed a passion for writing and social media. She loves being a part of Publix’s culture and enjoys bringing new ideas to The Publix Checkout by writing about topics customers might not know about the company. Pub Subs and Publix Sweet Tea are her favorites, and you’ll always find her with an iced coffee in hand. Outside of work, Caroline enjoys traveling, watching college football and playing with her fur child.

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