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.

Written by the SummitPlate Team

Our team combines nutritional science and AI technology to help families eat better and save money. SummitPlate's meal plans are designed using USDA nutritional guidelines and optimized to reduce food waste through smart ingredient overlap.

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