Ingredient Substitution Finder
Out of an ingredient? Find quick substitutes for butter, eggs, buttermilk, baking powder, and more, with the right amount to use and notes on each swap. Works in your browser.
First substitute
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All substitutes
Amounts replace the quantity shown above.
| Substitute | Use | Notes |
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How to use this
Pick the ingredient you're missing to see swaps and the amount each one replaces.
The swaps and amounts follow Colorado State University Extension's ingredient-substitution table.
Substitutes change taste, moisture, texture, and weight, so results vary, especially in baking, where ratios matter. Measure accurately, and when in doubt, test on a small batch first.
What this does
An ingredient substitution finder suggests quick swaps for butter, eggs, buttermilk, baking powder, and more, with the right amount to use and notes on each swap.
How to use it
- Pick the ingredient you are out of.
- Browse the suggested substitutes.
- Read the amount to use.
- Check the notes before swapping.
How it works
Each entry pairs a substitute with its amount and any caveats, following Colorado State University Extension’s ingredient-substitution table. Amounts replace the quantity shown for the missing ingredient.
Understanding your result
A substitute keeps a recipe going but rarely behaves identically, so expect shifts in taste, moisture, texture, or weight. The ratio matters as much as the swap itself, and some swaps also change the recipe’s other liquid. For baking, where chemistry is precise, change one ingredient at a time so you can tell what each swap did.
Example
Out of buttermilk? Use 1 cup of milk minus 1 tablespoon, plus 1 tablespoon of lemon juice or vinegar, and let it stand 5 minutes.
Last updated .
Frequently asked questions
What can I use instead of butter?
For 1 cup of butter, use 1 cup of margarine, ⅞ to 1 cup of hydrogenated shortening plus ½ tsp salt, or ⅞ cup of lard or oil plus ½ tsp salt. Oil is a liquid fat, so expect a different texture.
How do I replace an egg?
For one large egg: ¼ cup of commercial egg substitute; 2½ tbsp sifted dried egg plus 2½ tbsp water; or, in baking, ½ tsp baking powder plus 1 tbsp vinegar and 1 tbsp liquid. In baking you can also replace 1 egg in every 3 with 1 tbsp cornstarch.
Will substitutes change the result?
Often, yes — taste, moisture, texture and weight can shift, especially in baking where ratios matter. Measure accurately and test a small batch when unsure.
Is my data stored?
No. Everything runs locally in your browser.
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