Ingredient Substitutes

Common Kitchen Substitutes: Eggs, Buttermilk, and More

Quick take: When you're mid-recipe and missing an ingredient, these reliable substitutes save the day without compromising results.

For eggs (binding): Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes. For baking, 3 tablespoons aquafaba (chickpea liquid) equals one egg.

For buttermilk: Add 1 tablespoon lemon juice or white vinegar to 1 cup regular milk, stir, and let sit 5 minutes.

For heavy cream: Blend ¾ cup milk with ¼ cup melted butter for a quick substitute.

For sour cream: Mix 1 cup plain yogurt with 1 tablespoon lemon juice.

For brown sugar: Combine 1 cup white sugar with 1 tablespoon molasses.

For bread crumbs: Crushed crackers, rolled oats pulsed in a food processor, or almond flour work in most recipes.

Frequently Asked Questions

What can I use instead of eggs in baking?

For binding, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes. For baking, 3 tablespoons aquafaba (chickpea liquid) equals one egg.

How do you make buttermilk substitute?

Add 1 tablespoon lemon juice or white vinegar to 1 cup regular milk, stir, and let sit 5 minutes. This creates an acidic milk that works in any recipe calling for buttermilk.

What's a good substitute for heavy cream?

Blend ¾ cup milk with ¼ cup melted butter for a quick substitute in most recipes.

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Written by Justin Goolsby

Justin builds SummitPlate and writes from the product's practical focus: calmer family dinner planning, grocery lists that match real stores, ingredient overlap, and less food wasted after the shopping trip.

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