How to survive on substitutes for baking

Being in Korea, baking ingredients aren’t always easy to come by, either because the product isn’t available in my small little city or because all the names are in Korean and I don’t always know if I’m getting the right stuff. We baked a Lemon Meringue and it was a complete and disgusting disaster. Therefore I heavily rely on substitutes. Here is a list of substitutes I have become accustomed to using.



baking powder =  1/4 tsp. baking soda + 1/2 tsp. cream of tartar

1 tsp. baking soda = 2 tsp. double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid

Sugar and vanilla

1 cup Brown sugar = 1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar

vanilla extract = maple syrup or honey (equal measurements to recipe)


1 cup buttermilk = 1 cup milk and 1 tablespoon vinager. Stir the mixture and let it stand for 5 minutes before using

1 cup Sour cream = 1 cup plain yogourt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup

Half & Half cream = 1 1/2 Tbsp. butter or margarine + enough milk to equal 1 cup

1 cup Yogurt  = 1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

These are just the substitutes I usually use and I hope it help you as much as it has helped me 🙂




Simonette Lubbe

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