Out of eggs, butter or chocolate? You can still bake

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Between the sourdough bread, the weekly batches of chocolate chip cookies and the last-minute, spur-of-the-moment baking projects, our ingredient substitutions are starting to need their own substitutions.

We're all doing our best not to run to the grocery store for that one thing that is missing in our recipes so ingredient substitutions are having their moment in the culinary spotlight. Thanks to the internet, there are many ways to figure out how to plunge forward with a recipe even without every last item in the ingredients list.

We also asked our food columnist Robin Anish for a few substitutes that we can use in baking, should the need arise. Here are a few of her favorites.

Crack the substitution



Egg substitute for baking: Aquafaba, (liquid found in canned beans or chickpeas) 3 tablespoons = 1 whole egg or 1 egg white. This is best as an egg-white substitute for meringue or angel food cake (it takes a bit longer to whip than egg whites) but it is also good for eggs in baking.

When you've eaten all the chocolate



Semisweet chocolate substitute for baking: Combine 6 tablespoons unsweetened cocoa powder, 7 tablespoons sugar, 3 tablespoons cooking oil. This will equal 6 ounces of melted chocolate chips.

Better than butter


Substitute for butter in baking: 6 tablespoons cooking oil = 1 stick of butter. Best for cakes and muffins. In cookies, the texture will vary, somewhat.


No more mayo

Substitute for mayonnaise: 1 cup Greek yogurt (low fat, fat-free or whole fat), 1 hard-boiled egg yolk, 2 teaspoons white wine vinegar, 1 teaspoon lemon juice, 1/2 teaspoon Dijon or brown mustard, 1/2 teaspoon sugar, salt to taste. Mash egg yolk into yogurt with a fork until smooth. Stir remaining ingredients in and taste for salt.

It's all Greek, except our yogurt supply


Substitute for Greek yogurt: Use regular yogurt and strain out whey until yogurt thickens. Place a coffee filter in a strainer, add yogurt and let strain in the refrigerator for at least 2 or more hours until desired thickness. Strain for up to 24 hours until very thick.

No Cream of Tartar to be found

Substitute for Cream of Tarter: 1/3 teaspoon baking soda and 1 teaspoon baking powder to equal 2/3 teaspoon cream of tartar. In beating egg whites for meringue, use 1/4 teaspoon lemon juice or 1/8 teaspoon white vinegar.

Make your own

Substitute for confectioner's sugar: In a blender, mix 1 cup granulated sugar and 1 teaspoon cornstarch until it becomes a fine powder. This will be a little grainy if you're using in a frosting, so consider also putting the mixture through a fine sieve if you have one.


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