We've all had an "oh sh-" moment when we're happily baking and realize we're missing a key ingredient (but this is why we do our mise en place before anything else!) When you realize something is missing, you don't immediately need to throw on your nearest hoodie and head to the store - you likely don't even need to go further than your fridge or pantry thanks to how easy it is to substitute essential ingredients in your recipes without compromising the taste or texture of the finished product.
Here are some of my tried and true baking substitutes to save your recipe and your day!
Sour Cream
Sour cream is a great ingredient to add moisture and a big of a tang to recipes, but if you're finding yourself out of it, here are are some subs you can try:
Greek Yogurt: Using Greek Yogurt (full-fat preferred) at a 1:1 ratio, you won't even notice the sour cream is missing!
Buttermilk: For every cup of sour cream, substitute ¾ cup buttermilk and ¼ cup melted butter. This is particularly useful for pancakes and muffins.
Applesauce
Applesauce can often add moisture and replace fats or eggs, making this a great way to make a recipe vegan if needed!
Mashed banana: Mashed banana can be replaced using a 1:1 ratio, but note that this will add more of a banana flavor to the recipe, rather than the applesauce's more neutral flavor.
Pumpkin purée: This is a great swap using a 1:1 ratio, especially if you want to get ready for fall and start using more seasonal flavors!
Greek Yogurt
Sour cream: Like we said above, use a 1:1: ratio of sour cream to replace Greek yogurt for dips, baking, and even savory dishes.
Cottage cheese: Blend cottage cheese until smooth and use in cheesecakes, dips, or baked goods for a swap that doesn't change the flavor and adds protein to the recipe!
Butter
Coconut oil: This can replace butter at a 1:1 ratio, and is great for cookies, cakes, and muffins! Note that this will add a slight coconut flavor, so consider the flavors of the original recipe, as well as the preferences of your audience, before using this as an alternative.
Applesauce: Using applesauce instead of butter can help reduce fat in the recipe by replacing 1 cup of butter with ½ cup of applesauce. This is great for muffins and breads.
Sugar
Honey or maple syrup: You can swap 1 cup sugar for ¾ cup honey or maple syrup, but be sure to reduce the liquid elsewhere in your recipe to account for the additional moisture.
Pro tip: When measuring sticky liquids, spray the inside of a measuring cup with cooking spray so it slides out easily!
You can swap white and brown sugar if you're out of one or the other for a recipe, but be sure to check out our blog post on the differences between both to make sure it's the right switch for you!
You don't need to start packing up your stand mixer just because you're missing an ingredient! Use some of the swaps above to keep your baking journey on track, or even try some new flavors! Next time you're out of one of these key ingredients, try one of these hacks and see how they work for you! Are there any other swaps that you like to make at home? Let me know in the comments!