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Baking Ingredient Substitutions Explained: Eggs, Butter, Buttermilk

Tap an ingredient to see its substitute.

1 Egg

Substitute with: 1/4 cup mashed banana, or 1 tablespoon ground flaxseed + 3 tablespoons water. A binding substitute useful for vegan baking or when you run out of eggs.

1 Cup Butter

Substitute with: 3/4 cup vegetable oil, or 1 cup applesauce. A substitute for butter's fat β€” applesauce reduces calories while keeping the bake moist.

1 Cup Buttermilk

Substitute with: 1 cup milk + 1 tablespoon vinegar (or lemon juice). Mixing an acidic ingredient into milk and letting it sit a few minutes creates a similar acidity and texture to buttermilk.

1 Teaspoon Baking Powder

Substitute with: 1/4 teaspoon baking soda + 1/2 teaspoon vinegar (or lemon juice). Combining baking soda with an acidic ingredient can produce a similar leavening effect.

1 Cup Sour Cream

Substitute with: 1 cup Greek yogurt. Greek yogurt has a similar tang and creamy texture to sour cream, making it a common substitute.

1 Cup Brown Sugar

Substitute with: 1 cup white sugar + 1 tablespoon molasses. Mixing molasses into white sugar produces a color and flavor similar to brown sugar.

Don't Give Up on Baking Just Because You're Missing One Ingredient

Running out of eggs or butter suddenly doesn't have to end your baking plans β€” other ingredients you already have at home can often substitute well. You won't get an exact match in taste and texture, but knowing these substitutions is handy in a pinch.

Start With a Small Test Batch

Because the right ratio can vary depending on the recipe and the result you want, it is a good idea to test a substitution in a small batch first before committing a full recipe to it.

Frequently Asked Questions

Does substituting banana for egg change the flavor?

Yes β€” it adds a subtle banana aroma and sweetness, so it works best in recipes where that flavor pairs well with the rest of the bake.

Do these substitution ratios always apply exactly as given?

The right ratio can vary somewhat depending on the recipe type and the result you're after, so it's a good idea to test with a small batch first.