SUBSTITUTION TIPS FOR COOKING
When substituting liquids it is a good idea to substitute the same amount of liquid. You want to try and keep the same consistency but with a different liquid. Here are some of the one's I have tried.
Beer or Wine A good substitution is chicken broth. Since the alcohol cooks out you are really trying to add additional flavor. You can substitute 1 cup for 1 cup
Butter (salted) 1 cup - 1 cup margarine or 1 cup shortening plus 1/2 teaspoon salt
Buttermilk I use this all the time because I do not keep buttermilk. For 1 cup of buttermilk substitute 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Make sure you stir the two together before using in your recipe.
Cream (light) Substitute 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter for 1 cup cream
Corn syrup You can substitute sugar and water but I always heat the sugar and water and then measure to make sure it is a cup. (1 1/4 cup white sugar plus 1/3 cup water) You can also substitute 1 cup honey.
Egg 1 whole - 3 tablespoons mayonnaise
Lemon juice 1 teaspoon - 1/2 teaspoon vinegar or 1 teaspoon white wine or 1 teaspoon lime juice or 1/2 tsp of lemon Kool-aid. (I did this late one night making a lemon pound cake. Worked great)
Mayonnaise 1 cup - 1 cup sour cream or 1 cup plain yogurt
Milk 1 cup - 1 cup of almond milk or soy milk
Shortening 1 cup - 1 cup butter, i cup of coconut oil, or 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream 1 cup - 1 cup plain yogurt
Sweetened condensed milk 1 (14-ounce) can - 3/4 cup white sugar mixed with 3/4 cup milk Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oilfor baking 1 cup - 1 cup applesauce or 3/4 cup flax seed meal and 1/2 water
Vinegar 1 teaspoon- 1 teaspoon lemon or lime juice or 2 teaspoons white wine
Yogurt 1 cup - 1 cup sour cream or 1 cup buttermilk
