Handy Cooking Conversions and Substitutions

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    Handy Cooking Conversions and Substitutions

    Measuring SpoonsWe often find that, when cooking or baking, we don't have the correct measuring tools or that we're missing a certain ingredient. It happens to everyone at some point or another. Lucky for you, we've created Handy Cooking Conversions and Substitutions, a guide that will help you out when you're in need of ingredient substitutions or a baking conversion chart. Whether you're looking for a substitution for buttermilk, or you need to find out how many teaspoons are in a tablespoon, you can consult this guide and find everything that you need. You'll definitely want to print these cooking conversions and ingredient substitutions out or bookmark them in your web browser for easy access.

    Table of Contents

    How to Halve a Recipe

    Common Cooking Conversions

    Ingredient Substitutions

     

    How to Halve a Recipe

    If you ever need to cut down a recipe, this handy chart will be a huge help. When you only need to bake for your household or a few people, you can easily cut down a recipe that's meant to serve a crowd. 

     

    How to Cut a Recipe in Half

    Click here or on the image to download your free printable guide to cutting a recipe in half!

     

    Cooking Conversions

    In this first section, entitled Cooking Conversions, we've included a baking conversion chart that shows U.S. volume equivalents, as well as a few U.S./Metric conversions. You'll want to reference these cooking conversions whenever you're unsure about how much of a certain ingredient to add, or exactly how much a recipe yields. If you've lost a measuring spoon, for example, and need to figure out how to compensate with your other spoons, you'll find the correct conversions right here.

     

    U.S. Volume Equivalents

    1/2 teaspoon = 30 drops

    3 teaspoons = 1 tablespoon

    2 tablespoons = 1 ounce = 1/8 cup

    8 tablespoons = 4 ounces = 1/2 cup

    16 tablespoons = 8 ounces = 1 cup

    2 cups = 1 pint

    4 cups = 2 pints = 1 quart = 32 ounces

    4 quarts = 1 gallon = 16 cups = 128 ounces

     

    U.S. to Metric Volume Equivalents

    1/4 teaspoon = 1.23 ml

    1 teaspoon = 4.9 ml

    1/8 cup = 30 ml

    1/2 cup = 120 ml

    1 cup = 240 ml

    4 cups = 960 ml

    4 quarts = 3.8 l

     

    U.S. to Metric Weight Equivalents*

    1/2 ounce = 14 grams

    1 ounce = 29 grams

    4 ounces = 113 grams

    16 ounces = 1 pound = 454 grams

    64 ounces = 4 pounds = 1800 grams = 1.8 kilograms

    *ounces multiplied by 28.35 = grams; pounds multiplied by .454 = kilograms

     

    Ingredient Substitutions

    What ingredients can you use if you don't have buttermilk? Can you substitute baking powder for baking soda? Is yogurt a good substitute for sour cream? You'll find the answers to these baking substitution questions and more in this second section, Ingredient Substitutions. From simple baking substitutions to healthy ingredient swaps, this guide will show you some of the best and simplest ingredient substitutions. Just remember, substituting ingredients may slightly change the taste of the recipe.

     

    Ingredient Amount Substitution
    Allspice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. cloves
    Almond Meal 1 cup Homemade almond meal: 1 cup sliced almonds and 1 T white sugar, blended until finely ground
    Baking Powder (Single-Acting) 1 tsp. 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 tsp. cornstarch OR 2/3 double-acting baking powder
    Baking Powder (Double-Acting) 1 tsp. 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 tsp. cornstarch
    Baking Soda 1/2 tsp. 2 teaspoons double-acting baking powder (make sure to replace acidic liquid in recipe with non-acidic liquid)
    Brown Sugar 1 cup, packed 1 cup white sugar plus 1/4 cup molasses, then decrease liquid in recipe by 1/4 cup
    Bread Crumbs 1 cup  1 cup cracker crumbs OR 1 cup ground oats
    Butter (Salted) 1 cup  1 cup margarine OR 1 cup shortening plus 1/2 tsp. salt
    Butter (Unsalted) 1 cup 1 cup shortening OR 7/8 cup lard OR 7/8 cup vegetable oil
    Buttermilk 1 cup 1 tsp. lemon juice, enough milk to make 1 cup (let mixture stand for 5-10 minutes)
    Cake Flour 1 cup 3/4 cup all-purpose flour, 2 T cornstarch
    Chocolate (Bittersweet or Semi-Sweet) 1 ounce 1/2 ounce unsweetened chocolate plus 1 T granulated sugar
    Chocolate (Unsweetened) 1 ounce 3 T natural cocoa powder, 1 T unsalted butter or shortening
    Cocoa 1/4 cup 1 oz. square of unsweetened chocolate
    Coffee (Strong) 1/4 cup 2 T instant coffee in 3 T hot water
    Corn Syrup 1 cup 1/4 cup white sugar plus 1/3 cup water
    Cornstarch 1 T 2 T all-purpose flour
    Cream (Half and Half) 1 cup 7/8 cup milk plus 1 T butter
    Cream (Heavy) 1 cup 3/4 cup milk plus 1/3 cup butter
    Cream of Tartar 1 tsp. 2 tsp. lemon juice or vinegar
    Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon garlic salt (reduce salt in recipe)
    Lard 1 cup 1 cup shortening OR 7/8 cup vegetable OR 1 cup butter
    Margarine 1 cup 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt
    Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt
    Molasses 1 cup 3/4 cup brown sugar and 1 tsp. cream of tartar
    Shortening 1 cup 1 cup butter OR 1 cup margarine, 1/2 salt taken out of recipe
    Sour Cream 1 cup 1 cup plain yogurt
    Vanilla Extract 1 tsp. 1/2 a vanilla bean OR 1/2-1 tsp. other extract

     

     

    For more handy kitchen tips, check out our free eBook, The Ultimate Kitchen Guide: How-Tos, Cooking Tips & Essential Kitchen Knowledge.

     

     

     

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