Cooking Ingredient Substitution Calculator
Free toolPick the ingredient you want to substitute and the amount to calculate how much substitute you need.
Substitute amount
Pick a substitution and an amount to see the result here.
How to use it
- Choose the ingredient you are missing.
- Enter the amount the recipe calls for.
- Read which substitute to use and how much.
What it works out and how
The tool applies common kitchen substitution ratios: baking powder for baking soda, three times the amount; oil for butter, 75%; honey for sugar, 75%; evaporated milk for cream, one to one; and three tablespoons of vegan substitute per egg. For buttermilk, use the same amount of milk with one tablespoon of lemon juice or vinegar per 240 ml and let it stand for 5 minutes.
Frequently asked questions
Does the recipe turn out the same with a substitute?
Rarely identical. Texture and flavour shift a little; in stews it is barely noticeable, in fine baking it is.
Why use less honey than sugar?
Honey is sweeter and adds liquid. When substituting, also cut the other liquids slightly and lower the oven temperature a little.
Can I swap baking powder for baking soda?
Yes, the other way round: a third of the amount, adding an acidic ingredient such as yoghurt or lemon so it reacts.