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<p>Double cream is a popular ingredient in sweet and savoury recipes, like homemade cakes, ice cream, soups, sauces and more.</p>
<p>Double cream, also known as heavy cream in the US, is made from fresh milk - the fresh cream that rises to the top is scraped off. It contains at least 36% fat, which sounds like a lot, but this high-fat content makes it great for baking.</p>
<p>If you prefer a lower-fat or dairy-free alternative, or whether you’ve simply run out of cream or it’s out of date, you can see our favourite double cream replacements below.</p>
<h2>What is double cream used for in baking?</h2>
<p>There are plenty of creative uses for cream in baking. The most simple one is pouring it directly over your hot and cold puddings. You can’t beat cold cream poured over warm <a href="https://www.bakingmad.com/recipes/apple-pie">apple pie</a> or <a href="https://www.bakingmad.com/recipes/traditional-sticky-toffee-pudding">sticky toffee pudding</a>. You can also whip it up into a light, smooth whipped cream to top trifle or tiramisu, or even shape into a fancy quenelle on top of a warm brownie.</p>
<p>Cream is also used to add texture, smoothness and richness to bakes, and can form the base for desserts like a posset or blended with cream cheese to make creamy cheesecakes. The higher the fat content in cream, the better it is for holding recipe ingredients together. Recipes containing a higher-fat cream will be less likely to split or curdle whilst baking. Cream with a higher fat percentage will also make a better whipped cream.</p>
<h2>Double cream replacements containing dairy</h2>
<h3>Milk and butter</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 25g of butter and 75ml of full-fat milk</strong></p>
<p>Milk and butter make a good cream alternative for cooking and baking, but not for making whipped cream. It will add a creamy flavour and texture to your recipes, but won’t whip well.</p>
<p>Adding butter to milk will create a mixture with a fat percentage similar to double cream. We’d recommend full-fat milk, but if you’re using low-fat, you can also use flour to thicken the liquid.</p>
<h3>Milk and cornstarch</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100ml of full-fat milk and 10g of cornstarch</strong></p>
<p>Adding cornstarch to milk can thicken it to replicate the texture of double cream. This alternative will work well in cooking recipes, but isn’t the best for creating a smooth texture in baked goods or whipped cream, due to the lower fat content.</p>
<h3>Single cream and butter</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 90ml of single cream and 10g of melted butter</strong></p>
<p>You can use single cream on its own instead of double cream when baking, however, you’ll struggle to get the same richness and texture as if you’d used double cream. Your recipe is also more likely to split or curdle whilst cooking. Single cream, which contains a lower fat percentage, works well on its own in sauces and soups, but not for baking.</p>
<p>Single cream contains about one-third the amount of fat as double cream. You can add butter to low-fat cream to increase the fat percentage, which makes it a good alternative for baking and even making whipped cream.</p>
<h3>Greek yoghurt and milk</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 50ml of yoghurt and 50ml of full-fat milk</strong></p>
<p>Greek yoghurt is thicker than cream, although it contains less fat. Mixing Greek yoghurt with milk will create a mixture with a thickness similar to that of double cream, making it a good replacement if used to thicken soups and sauces.</p>
<p>However, this mixture won’t contain as much fat as double cream, so it won’t be the best replacement for baking or making whipped cream.</p>
<h3>Evaporated milk</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100ml of evaporated milk</strong></p>
<p>If you need double cream to pour over a dessert, evaporated milk will work just fine. You can also add a dash of vanilla extract to sweeten it. Although evaporated milk is thicker and fattier than milk, it isn’t as fatty as double cream so it isn’t suitable for making desserts or whisking into a whipped cream.</p>
<h3>Cream Cheese</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100g of cream cheese</strong></p>
<p>Cream cheese is used in lots of baking recipes, notably cheesecake. It also makes a good substitute for cream when making frosting, as well as being used to thicken soups and sauces. However, it’s not a good alternative for making whipped cream.</p>
<p>Bear in mind that the cheesy flavour may not work as well in some recipes.</p>
<h2>Dairy-free double cream substitutes</h2>
<h3>Soy milk and olive oil</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 65ml of soy milk and 35ml of olive oil</strong></p>
<p>This vegan alternative to double cream mixes fatty olive oil with smooth soy milk, to get a mixture with a fat percentage close to double cream. This mixture can function similarly to double cream and add tenderness to your bakes. This replacement however will not whisk well into whipped cream.</p>
<h3>Silken tofu and soy milk</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 50g of silken tofu and 50ml of soy milk</strong></p>
<p>Silken tofu is a softer version of regular tofu. It is made from condensed soy milk which has been solidified. As silken tofu is softer than regular, it can easily be blended to be used as a cream replacement, especially when mixed with soy milk or another type of dairy-free milk.</p>
<p>Blending silken tofu with soy milk will also help to remove any lumps remaining, to get that smooth, cream-like texture. You can mix silken tofu and soy milk in equal parts, then use a hand blender to get the perfect consistency. You can use this mixture in savoury recipes, bakes and even for whipped cream.</p>
<h3>Coconut cream</h3>
<p><strong>Replacement ratio: Replace 100ml of double cream with 100ml of coconut cream</strong></p>
<p>You can buy pre-made coconut cream, or make it yourself using coconut milk. All you need to do is leave coconut milk in the fridge overnight, then pour it into another container. You can then scoop out the thicker, hardened liquid to use as a coconut cream or double cream replacement.</p>
<p>Coconut cream can be baked, cooked and whipped. However, it will also leave a coconut flavour in your bake, so be sure to think whether this will work with the rest of your recipe.</p>
<p><br></p>

Double Cream Substitutes

<p>Maple syrup is a versatile ingredient; it's most commonly used to drizzle over <a href="https://www.bakingmad.com/recipes/categories/pancakes-crepes-and-waffles">pancakes and waffles</a>, but also features in delicious puddings, <a href="https://www.bakingmad.com/recipes/categories/cakes">cakes</a> and truffles.</p>
<p>We’ve all been there - you're mid-bake and you've run out of maple syrup. Not to fear - there are plenty of alternatives to maple syrup that you probably already have in your kitchen cupboards.&nbsp;</p>
<h2>What is maple syrup?</h2>
<p>Maple syrup is made from the sap of the sugar maple tree. This natural sweetener is cooked down to make this indulgent, sticky, and smooth syrup, perfect for topping your homemade pancakes and waffles.</p>
<h2>What is maple syrup used for?</h2>
<p>There are lots of ways you can use maple syrup for baking. Its most popular use is as a topping for homemade pancakes, waffles, or even <a href="https://www.bakingmad.com/recipes/french-toast">French toast</a>. However, it can also be used to make cake batter, flapjacks, puddings and a glaze or topping on cakes.</p>
<h2>Maple syrup alternatives</h2>
<p>There are lots of maple syrup replacements to replicate maple syrup's sweetness, smoothness and stickiness.</p>
<h3>Honey</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of honey</strong></p>
<p>Honey is sweet, smooth, and has a similar consistency to maple syrup. Although sweet, the flavour profile of honey is slightly different to maple syrup, but it still works well in cakes and topped on pancakes and waffles.</p>
<p>We’d recommend choosing pure, organic honey, as this is better quality and more flavourful. It is worth noting before swapping to honey, that unlike maple syrup, honey isn’t vegan, as it is a product of bees.</p>
<h3>Golden syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of golden syrup</strong></p>
<p>Golden syrup is often referred to as the UK version of molasses. However, it is lighter in colour and a little sweeter, with a flavour similar to butterscotch. Golden syrup works well as a maple syrup replacement, especially when used to bake cookies and cakes. It’s also delicious when drizzled over pancakes, waffles and French toast.</p>
<p>While they're similar ingredients, golden syrup tends to have a higher sugar content than maple syrup, whereas maple is richer and stronger in flavour.</p>
<h3>Homemade syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of homemade syrup</strong></p>
<p>You can also make your own simple syrup, also known as white sugar syrup. This easy-to-make syrup can be used to moisten cake layers and even to sweeten drinks.</p>
<p>To make this recipe, boil together equal parts of white, granulated sugar and water until this mixture reaches a thick consistency like maple syrup. Make sure that you handle it with care and let this mixture cool before using it.</p>
<h3>Brown sugar syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of brown sugar syrup</strong></p>
<p>Making brown sugar syrup follows the same process as making white sugar syrup, using brown sugar. This results in a slightly darker and thicker syrup, with a flavour profile resembling molasses.</p>
<h3>Molasses</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of molasses</strong></p>
<p>Molasses is a by-product of the sugar-making process. This thick, sticky and dark syrup is made from crushed sugar cane. Molasses is often used as an ingredient when making gingerbread, adding to its characteristic flavour and colour. When using it to replace maple syrup, it works well in cakes and puddings. Bear in mind it may add a slight smokey or burnt caramel flavour.</p>
<p>Although molasses has a similar texture to maple syrup, it isn’t as sweet. If you have a sweet tooth, you can add a little extra sugar to molasses.</p>
<h3>Brown rice syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of brown rice syrup</strong></p>
<p>Brown rice syrup is made from brown rice starch that is cooked down into a syrup. This sweetener works best as a maple syrup replacement in salad dressings, sauces and glazes, as well as for baking recipes.</p>
<p>Brown rice syrup isn’t as sweet as maple syrup, so you can add more to your baking recipe if needed, or add more sugar.</p>
<h3>Corn syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of corn syrup</strong></p>
<p>Corn syrup has a milder, vanilla-like flavour profile than maple syrup. It’s thick, smooth, and works well when used to bake granola bars and similar recipes. You can also buy dark corn syrup, which has a deeper flavour and darker colour as it contains molasses.</p>
<h3>Agave syrup</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100ml of agave syrup</strong></p>
<p>Agave syrup, also known as agave nectar, is a natural sweetener that comes from the agave plant. Agave syrup is available in light, amber and dark. The darker the variety of agave, the bolder and more caramel-like the flavour.</p>
<p>Agave nectar has a more neutral flavour profile than maple syrup and dissolves quickly into other liquids, making it ideal for sweetening drinks, sauces and desserts.</p>
<h3>Sugar</h3>
<p><strong>Replacement ratio: Replace 100ml of maple syrup with 100g of sugar</strong></p>
<p>Depending on what you’re making, sugar can be used to replace maple syrup. It won’t make a great replacement drizzled over pancakes or waffles, as sugar on its own is too dry. However, if you were using syrup to make a batter, then using sugar will add the desired sweetness.</p>
<p>If you’re concerned that adding sugar rather than syrup is affecting the consistency of your batter, you can always add a splash of more water or fat to make it more moist. You can use either white or brown sugar to replace maple syrup in batter. Brown sugar can work better, as it has a slight caramel flavour like maple syrup does.</p>
<p><br></p>

Maple Syrup Substitutes

<p>Nutmeg is a popular spice, used in a variety of sweet and savoury recipes. It’s available in whole cloves or ground, and is made from the seeds of the evergreen tree, Myristica Fragrans.</p>
<p>This tree is native to the Moluccas in Indonesia, also known as the Spice Islands.</p>
<h2>What is nutmeg used for in baking?</h2>
<p>Due to its fragrant and powerful flavour, nutmeg is a great addition in lots of baking recipes, like <a href="https://www.bakingmad.com/recipes/vanilla-custard">custard</a>, <a href="https://www.bakingmad.com/recipes/apple-pie">apple pie</a> and <a href="https://www.bakingmad.com/recipes/pumpkin-pie">pumpkin pie</a>. It can also be used in savoury recipes like lasagne, sauces and stews, as well as to flavour drinks like eggnog and lattes.</p>
<h2>Which flavours are in nutmeg?</h2>
<p>Nutmeg has a complex flavour profile and is often mistaken for containing a mix of ingredients and spices.</p>
<p>It is available in ground form or as whole spice. The whole spice is stronger and fresher, due to the oil in the seed. However, ground nutmeg is also flavoursome and is a more convenient and inexpensive option.</p>
<h2>Are nutmeg and mace the same?</h2>
<p>Nutmeg and mace are often confused with one another, as they derive from the same seed, but they’re different spices. Nutmeg is the inner part of the seed, whereas mace is the outer layer that covers the seed.</p>
<h2>Nutmeg alternatives</h2>
<h3>Mace</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of mace</strong></p>
<p>Mace is the best replacement for nutmeg - they both come from the same seed, so they taste similar. You can easily substitute nutmeg for mace using equal amounts and you’ll barely notice the difference in your recipe.</p>
<h3>Cinnamon</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 50g of ground cinnamon</strong></p>
<p>Cinnamon is a popular spice used in lots of sweet and savoury dishes. It’s naturally sweet and available in ground or stick form. Both cinnamon and nutmeg have a strong flavour profile, so we’d recommend using just half the amount of cinnamon you’d use if you were using nutmeg, then you can add more if needed.</p>
<h3>Ginger</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of ground ginger</strong></p>
<p>You can use ground ginger to replace ground nutmeg, however, it isn’t as sweet as nutmeg. It has more of a zing, but will still work well as a replacement in most recipes.</p>
<p>Ground ginger tends to work better as an alternative in savoury recipes, but it will still work well in desserts that require strong ginger flavours, like <a href="https://www.bakingmad.com/recipes/gingerbread-dough">gingerbread dough</a>.</p>
<h3>Allspice</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of ground allspice</strong></p>
<p>Allspice is made from the dried berries of the Pimenta Dioica tree. Although made from just one ingredient, this spice resembles the combined flavours of cinnamon, cloves, and you guessed it, nutmeg.</p>
<p>This makes it a great alternative to nutmeg, due to its similar flavour. Our guide to <a href="https://www.bakingmad.com/baking-tips/allspice-substitutes">the best allspice substitutes</a> is a great read if you’re curious about spice alternatives.</p>
<h3>Cloves</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 50g of cloves</strong></p>
<p>Cloves have a similar flavour profile to nutmeg. They’re both sweet, with a slightly peppery taste. You can use whole or ground cloves to replace nutmeg, however, ground cloves are easier to mix with other ingredients.</p>
<p>Cloves have quite an intense flavour, so we’d recommend using only half the usual amount.</p>
<h3>Garam masala</h3>
<p><strong>Replacement ratio: Replace 100g of nutmeg with 100g of garam masala</strong></p>
<p>Garam masala is a mixture of spices used in Indian cuisine. It contains nutmeg, and most of the other ingredients in this spice have a flavour profile similar to nutmeg. These are typically mace, cloves, cinnamon, black pepper and cardamom.</p>
<p>However, garam masala may also contain turmeric, cumin, saffron, star anise, fenugreek and other regional spices. Some of the above flavours may not work so well in sweeter dishes, so be sure to check the ingredients of your garam masala before using it.</p>
<p><br></p>

The Best Nutmeg Substitutes

<h2>What is apple cider vinegar?</h2>
<p>Apple cider vinegar (often shortened to the acronym ‘ACV’) is vinegar made from fermented apples, yeast and sugar. It’s usually used to make salad dressings, however, it can also be used in baking recipes; it’s used in our <a href="https://www.bakingmad.com/recipes/vegan-victoria-sponge-cake">vegan victoria sponge cake</a> and <a href="https://www.bakingmad.com/recipes/vegan-pancakes">vegan pancakes.</a></p>
<p>There are also lots of health benefits of apple cider vinegar, including lowering blood sugar, supporting weight loss and improving skin health.</p>
<h2>What is apple cider vinegar used for in baking?</h2>
<p>Vinegar is often used in baking to act as a leavening agent. As vinegar is acidic, it reacts with baking soda to oxidise - creating bubbles which helps recipes to rise, giving them a light and airy texture. Apple cider vinegar can be used as a leaver in cakes, cookies, pancakes and more.</p>
<h2>Apple cider vinegar substitutes</h2>
<p>There are lots of apple cider vinegar alternatives you can try for baking, including other types of vinegar and acidic ingredients. You can find our favourite substitutes below.</p>
<h3>White vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of white vinegar</strong></p>
<p>Ideally, you’d use another type of vinegar to replace ACV as they also contain acetic acid. White vinegar makes a great replacement for apple cider vinegar as it has a neutral flavour profile. This means it shouldn’t affect the flavour of your final bake, compared to if you’d used ACV.</p>
<h3>Red wine vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of red wine vinegar</strong></p>
<p>Red wine vinegar has a slightly fruity flavour, even compared to apple cider vinegar, however, this can work well in some recipes. It also gives bakes a slight pinkish colour which can affect the colour in lighter-coloured bakes, however, you won’t notice this in darker recipes like chocolate cake or red velvet cake.</p>
<h3>White wine vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of white wine vinegar</strong></p>
<p>White wine vinegar is another apple cider vinegar alternative that works well in your bakes, as this also isn’t too strongly flavoured so won’t impact the taste of your recipe. Also, white wine vinegar won’t affect the colour of your final bake as much as red wine vinegar will.</p>
<h3>Champagne vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of champagne vinegar</strong></p>
<p>Champagne vinegar is another mildly fruity vinegar, similar to white wine vinegar. As it is light in colour and not too overpowering, it also works well as a substitute.</p>
<h3>Rice wine vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of rice wine vinegar</strong></p>
<p>Rice wine vinegar is another pale vinegar that won’t affect the appearance of your bake. It has a mild rice flavour, however, you won’t notice this in small quantities once it is baked. You should also be sure to use unseasoned rice wine vinegar, as seasoned contains added sugar and salt, which will likely affect how the recipe tastes.</p>
<h3>Malt vinegar</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of malt vinegar</strong></p>
<p>Malt vinegar will work as a replacement for apple cider vinegar when baking, however, we wouldn’t recommend using it if you have any of the types of vinegar we’ve mentioned above. This is because it is dark, so it can affect the appearance of your bake. It also has a slightly malty flavour that will affect the flavour if used in larger amounts.</p>
<p>Another type of vinegar we wouldn’t recommend swapping ACV out for is balsamic, as it can vary in acidity, colour and sweetness. This will affect how your bake rises, looks and tastes.</p>
<h3>Lemon juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of lemon juice</strong></p>
<p>Some acidic fruit juices also make a good baking replacement for apple cider vinegar. This is because the acid helps your recipes to rise. However, you will need to adjust how much you use based on the acidity of the juice.</p>
<p>Lemon juice has a pH between 2 and 3, which is more or less the same as ACV. This makes it an ideal replacement as you can simply do a straight swap quantity wise. Unsurprisingly, this replacement will also give your bake a slight hint of lemon, which will work great in lemon and fruit-flavoured bakes.</p>
<h3>Lime juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of lime juice</strong></p>
<p>Lime juice also has a similar pH to apple cider vinegar, so you easily swap this in for ACV and your recipe will rise just fine. However, there will also be a slightly limey flavour, so bear in mind whether this will be suitable for your finished bake.</p>
<h3>Orange juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of orange juice</strong></p>
<p>Orange juice is less acidic than lemon and lime juice, with a pH of 3-4. However, you can still use orange juice in the same quantity of ACV and your recipe will still rise. Orange juice also contains more sugar than lemon and lime juice, so may make your recipes sweeter than planned. This shouldn’t be an issue unless the recipe calls for lots of ACV - for example, more than a tablespoon.</p>
<h3>Apple juice</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of apple juice</strong></p>
<p>Apple juice also has a higher pH than apple cider vinegar. You should be able to use the same quantity as you would ACV for your bake to rise, however, if you want to be safe you can also add just an extra 10%.</p>
<p>This replacement will also add a subtle apple flavour to your bakes, which nicely mimics the natural flavour profile of apple cider vinegar.</p>
<h3>Citric acid</h3>
<p><strong>Replacement ratio: Replace 10ml of apple cider vinegar with 10ml of water mixed with 5g of citric acid</strong></p>
<p>Citric acid is a useful ingredient for baking. It’s used to add a hint of sourness to recipes whilst lowering the pH, which makes it perfect in this case. When using this alternative, one teaspoon of citric acid mixed with one tablespoon of water should be used to replace one tablespoon of apple cider vinegar. However, the pH of store-bought citric acid can vary, so this may take some experimenting to find the right one.</p>

The Best Substitutes for Apple Cider Vinegar

<p>Allspice is a unique spice that resembles the flavours of cinnamon, cloves, nutmeg and pepper. Because of this, it’s often confused as being a combination of ingredients. We’ve used allspice to make our delicious <a href="https://www.bakingmad.com/recipes/molasses-bread-rolls">molasses bread rolls</a> and <a href="https://www.bakingmad.com/recipes/pumpkin-and-molasses-cookies">pumpkin and molasses cookies</a>.</p>
<h2><strong>What is allspice?</strong></h2>
<p>Allspice is made from the dried, ground, unripened berries from the Pimenta dioica plant. Also known as Jamaican pepper, it’s a popular ingredient in Caribbean, Middle Eastern and Latin American dishes.</p>
<h2><strong>What is allspice used for in baking?</strong></h2>
<p>You’ll find allspice is used as a key ingredient in many sweet and savoury dishes. Its sweet and warm flavour works well in jerk chicken seasoning, BBQ sauces and other meat marinades. These flavours also go perfectly with cakes, gingerbread and pies.</p>
<p>Allspice can also be used to flavour beverages, like mulled wine and hot cider.</p>
<h2><strong>Allspice substitutes</strong></h2>
<p>Due to allspice’s unique flavour resembling lots of other flavours, there are many ways you can replicate this yourself. What you should use will depend on what you plan to make.</p>
<h3><strong>Cinnamon, cloves and nutmeg</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 5g of cinnamon, 2.5g of cloves and 2.5g of nutmeg</strong></p>
<p>You don’t need to follow the above ratio exactly to replace allspice, this is an approximate guide to get a similar flavour profile of allspice. Depending on what you’re baking or personal taste, you can alter these proportions to make it sweeter or spicier.</p>
<h3><strong>Cinnamon</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 10g of cinnamon</strong></p>
<p>You can also use just cinnamon to replace allspice. This works better in sweeter desserts, rather than for savoury marinades. If the recipe requires whole allspice berries rather than ground, you can use a cinnamon stick instead. If you miss the mellow bite of allspice, you can also add a crack of black pepper if using it for a savoury dish.</p>
<h3><strong>Cloves</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 5g of cloves</strong></p>
<p>Cloves can be used to replace allspice, however, they have a stronger flavour profile so you should start with using half of the measurement and then add more if needed. Similar to cinnamon, cloves don’t have the peppery bite of allspice, so you can add some to savoury dishes.</p>
<p>You can also add whole cloves to flavour mulled wine in place of whole allspice.</p>
<h3><strong>Nutmeg</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 5g of nutmeg</strong></p>
<p>Like with using cloves to replace allspice, nutmeg has a strong flavour profile so you should start by using just half of the amount of allspice you’d normally use and slowly add more until it is right.</p>
<p>Although, if you’re using this for baking it can be difficult to add more nutmeg afterwards, so we‘d recommend just using half. Like cinnamon and cloves, nutmeg also lacks the bite of allspice, so if using it in a savoury dish then you can also add a crack of black pepper.</p>
<h3><strong>Five-spice</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 10g of five-spice</strong></p>
<p>Five-spice powder contains lots of the flavours associated with allspice, making it a good substitute for sweet or savoury recipes. Five-spice is a blend of cinnamon, star anise, cloves, fennel and ginger or pepper, so you’ll get plenty of warmth, sweetness and a bit of bite from this spice mix.</p>
<h3><strong>Mixed spice</strong></h3>
<p><strong>Replacement ratio: Replace 10g of allspice with 10g of mixed spice</strong></p>
<p>Allspice and mixed spice are often confused with one another. However, despite the name, allspice is made from just one ingredient. Mixed spice on the other hand typically contains allspice, cinnamon, nutmeg, mace, cloves, coriander and ginger.</p>
<p>As mixed spice contains allspice, as well as other flavours similar to allspice, it makes a great replacement in both sweet and savoury dishes.</p>

The Best Allspice Substitutes

<p>Worcestershire sauce is one of those ingredients that always seems to be hiding away in your cupboard until you need it. Luckily for you, there are plenty of ways you can replicate the unique umami flavour you get from Worcestershire sauce, using some common ingredients.</p>
<h2>What is Worcestershire sauce?</h2>
<p>Worcestershire sauce is a dark, savoury, fermented sauce, made using vinegar, sugar, tamarind and anchovies. It was invented in Worcestershire in the 19th century and is used to add flavour to <a href="https://www.bakingmad.com/recipes/traditional-steak-pie">steak pies</a>, toasties, dressings and more.</p>
<h2>Worcestershire sauce substitutes</h2>
<p>Although it’s difficult to replicate the exact sweetness and saltiness of Worcestershire sauce, you can get close enough by using some similar ingredients, or by trying a combination of a few things.</p>
<h3>Soy Sauce</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of soy sauce, and an optional pinch of sugar</strong></p>
<p>Soy sauce and Worcestershire sauce are similar in appearance and texture, however, soy sauce isn’t as sweet as Worcestershire sauce. Soy sauce makes a good replacement for Worcestershire sauce, as you can replace it easily with the same quantities. You can also add a pinch of sugar if you want to replicate the sweetness of Worcestershire sauce.</p>
<h3>Balsamic vinegar</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of balsamic vinegar</strong></p>
<p>Balsamic vinegar is another ingredient with a similar appearance to Worcestershire sauce. Vinegar is also the base ingredient of Worcestershire sauce, so they have a similar flavour profile. Both of these ingredients are sweet and tart, and work well when added into sauces and pies.</p>
<p>If you like, you can reduce your balsamic vinegar by half before adding it as a Worcestershire sauce substitute, to make it thicker and more concentrated like Worcestershire sauce.</p>
<h3>Miso paste</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of miso paste and add a splash of water</strong></p>
<p>Miso paste is a fermented soy bean paste with a strong, punch flavour, and its flavours work well when used to replace Worcestershire sauce. Miso paste is thicker than Worcestershire sauce, so you’ll need to mix it with water to get the same texture. Miso paste works especially well as a replacement when used in salad dressings.</p>
<h3>Oyster sauce</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15ml of oyster sauce</strong></p>
<p>Oyster sauce offers a slightly sweeter alternative to Worcestershire sauce. Made using oyster extract, water, sugar and salt, it has a similar flavour profile to Worcestershire sauce. It also has added corn starch to give it a similar thickness and texture to Worcestershire sauce.</p>
<h3>Maggi Sauce</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 7.5ml of Maggi Sauce</strong></p>
<p>Maggi Sauce is another versatile ingredient that you may find in the back of your cupboard. It’s much saltier and slightly meatier than Worcestershire sauce, so be sure to use just half as much Maggi Sauce as you would use Worcestershire sauce.</p>
<h3>Red wine</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 30ml of red wine</strong></p>
<p>Depending on what you’re making, red wine can make an excellent substitute for Worcestershire sauce. It’s great for sauces and stews that are slow-cooked. You should add twice as much red wine as you would use Worcestershire sauce, as this will reduce whilst you cook it. This will also enhance the flavour, sweetness and acidity of the wine.</p>
<h3>Anchovy paste</h3>
<p><strong>Replacement ratio: Replace 15ml of Worcestershire sauce with 15g of anchovy paste</strong></p>
<p>Anchovy paste contains anchovies, olive oil and salt. Just like Worcestershire sauce, it’s often added to salad dressings, stews and sauces to add an extra layer of flavour. Worcestershire sauce is made using fermented anchovies, and both cupboard essentials are salty, versatile and can be replaced with each other using the same ratios.</p>
<h3>Try and make your own Worcestershire sauce</h3>
<p><strong>Replacement ratio: Replace 30ml of Worcestershire sauce with 15ml ketchup, 7.5ml soy sauce and 7.5ml malt vinegar</strong></p>
<p>If you have ketchup, soy sauce and malt vinegar lying around, you can combine these to create your own version of Worcestershire sauce. We’d recommend starting by using 1 part ketchup, ½ part soy sauce, and ½ malt vinegar, however, you can use whatever proportions you like, depending on what you’re making and personal preference.</p>

The Best Alternatives for Worcestershire Sauce

<p>Cream of tartar is used in lots of baking recipes as a rising agent. If you’ve run out mid-bake and don’t have time to run to the shop, there are lots of replacements which may be hiding in your cupboard or fridge. Which replacement you use will depend on what you need the cream of tartar to do for your recipe.</p>
<h2>What is cream of tartar?</h2>
<p>Cream of tartar is an active ingredient which looks like a fine, white powder, with the chemical name potassium bitartrate. It won’t massively impact the flavour of your bakes, however, it’s known for its raising and stabilising properties.</p>
<h2>What is cream of tartar used for?</h2>
<p>Cream of tartar can be used in a baking recipe as a leavening agent, to stabilise ingredients, or to prevent sugar from crystallising.</p>
<p>It’s often used to make <a href="https://www.bakingmad.com/recipes/categories/desserts/meringue">meringues</a>, <a href="https://www.bakingmad.com/recipes/categories/cakes">cakes</a> and <a href="https://www.bakingmad.com/recipes/categories/icing-and-buttercream">frosting</a>, as it stabilises egg whites by keeping them fluffy and standing. It also prevents sugar crystallisation and activates <a href="https://www.bakingmad.com/baking-tips/baking-powder-substitutes">baking powder</a>.</p>
<h2>Cream of tartar substitutes for stabilising egg whites</h2>
<h3>Vinegar</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 40ml of vinegar</strong></p>
<p>Due to the acidic properties of vinegar, it comes in handy when used to stabilise egg whites. However, due to its high acidity, it may alter the flavour slightly. White vinegar is the least-likely option to affect the final taste of your bake.</p>
<p>You’ll need roughly four times more vinegar than you would use cream of tartar.</p>
<h3>Lemon juice</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 40ml of lemon juice</strong></p>
<p>Lemon juice is also acidic, making it a great replacement for cream of tartar when used to stabilise egg whites.</p>
<p>One upside to using lemon juice over vinegar is that a slightly citrusy flavour creeping into your recipe can work well, especially if you’re making a lemon-flavoured bake. You should again use four times more lemon juice as you would cream of tartar.</p>
<h3>Using a copper bowl</h3>
<p>Whisking egg whites in a copper bowl is also thought to stabilise them. The copper ions react with the protein in the egg whites, which helps to stabilise the foam, maintain the pockets of air you’re creating, and prevent the egg whites from overheating. However, copper bowls can be expensive and may not be accessible for everyone.</p>
<h2>Cream of tartar substitutes which act as a raising agent</h2>
<h3>Baking powder</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 15g of baking powder</strong></p>
<p>Baking powder is made from cream of tartar and baking soda. The cream of tartar activates the baking soda, helping your bake’s ingredients to rise in the oven. Naturally, this makes baking powder a great alternative when used for leaving.</p>
<p>If your recipe needs baking soda and cream of tartar, then you can add baking powder instead. However, you should also consider the ratio required. Usually, shop-bought baking powder contains two parts cream of tartar to one part baking soda.</p>
<h3>Vinegar or lemon juice</h3>
<p><strong>Replacement ratio: Replace 10g of cream of tartar with 20ml of vinegar or lemon juice</strong></p>
<p>Baking powder works well when replacing cream of tartar for leavening, as it is replacing one dry ingredient for another, so it shouldn’t alter the texture of your bake. However, you can still use a liquid to get the same effect, like vinegar or lemon juice.</p>
<p>If using vinegar or lemon to replace cream of tartar to leaven a recipe, you’ll need to use twice as much as you would cream of tartar. This is enough to activate the baking soda to lift your bake.</p>
<h3>Buttermilk</h3>
<p><strong>Replacement ratio: Replace 1g of cream of tartar with 120ml of buttermilk, and remove 120ml of liquid</strong></p>
<p>You can use buttermilk instead of cream of tartar to help your recipe rise. This is due to buttermilk’s acidity, however, you should also remove some other liquid in your recipe to keep the texture the same.</p>
<p>For every gram you need of cream of tartar, you should remove 120ml of liquid and add 120ml of buttermilk.</p>
<h3>Yoghurt</h3>
<p><strong>Replacement ratio: Replace 1g of cream of tartar with 120ml of yoghurt mixed with milk, and remove 120ml of liquid</strong></p>
<p>Yoghurt can work just as well as buttermilk for replacing cream of tartar to help ingredients rise. However, you should first add some milk or water to the yoghurt to make the texture similar to buttermilk.</p>
<p>You’ll also need to remove some liquid from the recipe, to keep the texture of the final bake the same. For every gram of cream of tartar needed, you should remove 120ml of liquid from the recipe and replace this with the yoghurt and milk mixture.</p>
<h2>Can I leave cream of tartar out of a recipe?</h2>
<p>If you don’t have any of these ingredients handy, you can also go without cream of tartar - for example, you can still whip egg whites well enough without it.&nbsp;</p>
<p>However, if you’re using cream of tartar as a leavening agent, then we’d recommend trying a substitute. Otherwise, your bake will likely be too dense and heavy, and won’t rise as it should.</p>

The Best Cream of Tartar Replacements

<p>Bicarbonate of soda, more commonly known as baking soda, is used in many baking recipes, like cookies, cakes, and breads.</p>
<p>If you’re in the middle of a bake and don’t have any baking soda, there are lots of handy alternatives you can use that may be lying in the back of your cupboard.</p>
<h2>What is baking soda used for?</h2>
<p>Baking soda is used in baking as a raising agent. When combined with an acid, like lemon, sugar or <a href="https://www.bakingmad.com/baking-tips/buttermilk-substitutes">buttermilk</a>, this creates carbon dioxide, causing the mixture of dough or batter to rise when baked. This gives a nice, airy texture to your recipes.</p>
<h2><strong>Baking soda substitutes</strong></h2>
<h3><strong>Baking powder</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 300g of baking powder</strong></p>
<p>Baking soda and <a href="https://www.bakingmad.com/baking-tips/baking-powder-substitutes">baking powder</a> often get confused with one another. Baking soda contains just sodium bicarbonate, whereas baking powder contains sodium bicarbonate with an added acid, usually cream of tartar.</p>
<p>Because the two are both raising agents, baking powder makes an excellent substitute for baking soda - however, baking soda is more powerful than baking powder. This means more baking powder is needed in recipes to get the right rising effect, roughly 3 times as much.</p>
<p>Using baking powder instead of baking soda may result in a slightly saltier and more acidic flavour in your final bake. If salt is also needed in your recipe, you could reduce this if you’re using baking powder.</p>
<h3><strong>Self-raising flour</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100g of self-raising flour and remove another active ingredient.</strong></p>
<p>Self-raising flour contains normal flour, baking powder and salt. As the baking powder already contains an acid, this helps your recipes to rise without needing another active ingredient.</p>
<p>Self-raising flour works well as a baking soda alternative for recipes that follow a certain ratio of ingredients. 120g of self-raising flour contains 1½ teaspoons of baking powder and ¼ teaspoon of salt.</p>
<p>If you use self-raising flour to replace baking soda, as it contains baking powder you’ll need to substitute another active, acidic ingredient in the recipe. For example, if your recipe needs another acidic ingredient like buttermilk, you should use regular milk instead.</p>
<h3><strong>Egg whites</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100g of egg whites</strong></p>
<p>Whipped egg whites make a good replacement for baking soda. They add structure and texture to your bake, and also act as a raising agent. All you need to do is whip the egg whites until they are thick and foamy, then fold into your recipe.&nbsp;</p>
<h3><strong>Whipped aquafaba and lemon</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100ml of aquafaba and lemon juice</strong></p>
<p>Aquafaba is the water left over from a drained can of chickpeas. Like egg whites, using whipped aquafaba in your baking recipes instead of baking soda will add structure to the recipe, as well as help it to rise.</p>
<p>Like with the egg whites, aquafaba works best in baking when whipped until it turns white and thick. You can also mix in a tablespoon of lemon juice to help the recipe to rise.</p>
<h3><strong>Soda water</strong></h3>
<p><strong>Replacement ratio: Replace 100g of baking soda with 100ml of soda water</strong></p>
<p>As soda water already contains sodium bicarbonate, this makes it a handy baking soda substitute. It’s best for bakes that aren’t meant to be dense, so won’t work well in cookies and cakes, but should be OK for waffles and pancakes.</p>
<h2><strong>Going without baking soda</strong></h2>
<p>If you don’t have any of the above and you don’t have time to go shopping, you can simply leave baking soda out of your recipe altogether. This will work for denser recipes like cookies and pancakes, however, your final bake won’t be as fluffy and light as if you used baking soda.</p>
<p>For recipes that require a raising agent, like muffins, cake and bread, you’ll need one of the alternatives we suggested above to make sure the recipe turns out as planned.</p>

The Best Alternatives for Baking Soda

<p>Icing sugar is used in lots of baking recipes; it’s often used as the main component of icing, or sprinkling on top of desserts to add a dash of sweetness. It adds flavour, a smooth texture and decoration to your bakes.</p>
<p>If you’ve run out of icing sugar, there are plenty of icing sugar alternatives that work just as well. It’s also easy to make yourself with the right equipment.</p>
<h2>What is icing sugar?</h2>
<p>Icing sugar is the same as granulated sugar; it’s just granulated sugar ground down into a fine powder. This is why it’s also known as powdered sugar.</p>
<p>Some store-bought icing sugar may also contain an anticaking agent, like starch. This helps to absorb moisture and prevents the grains in the icing sugar from sticking together.</p>
<h2>What is icing sugar used for?&nbsp;</h2>
<p>Due to icing sugar's fine texture, it mixes with water much easier than ‘normal’ sugar crystals. This makes it ideal for melting and using in icing, frosting and glazing.</p>
<p>It is also often used as the final touch for finishing off bakes. Dusting it over jam doughnuts, brownies and muffins adds extra sweetness and decoration.</p>
<h2>How to make icing sugar</h2>
<p>If you’ve run out of icing sugar, the best way you can replicate the real thing is to make it yourself.</p>
<p>If you have a food processor, blender, grinder or pestle and mortar, all you need to do is grind granulated or caster sugar until you get a powdered texture. How powdery you can get the sugar can depend on the quality of the grinder you use.</p>
<p>You should also make sure you have suitable equipment to grind the sugar. Some devices like blenders can overheat if there is no liquid being blended.</p>
<p>If your sugar isn’t blending well, there may also be too much sugar in the grinder. If this happens, try to grind the sugar in batches. You can also stop the blender every few seconds to toss and stir it to get an even blend - but make sure the grinder is off before doing this.&nbsp;</p>
<h2>Granulated sugar</h2>
<p><strong>Replacement ratio: Replace 100g of icing sugar with 100g of granulated sugar</strong></p>
<p>You can make granulated sugar into icing sugar, or, just use it as it is.</p>
<p>Granulated sugar being used as icing sugar works well when sprinkled over your recipes, such as cake, doughnuts and muffins. It will add some sweetness, just like with icing sugar, however, the texture will be different as the end result will feel grainy and crunchier.&nbsp;</p>
<p>You can also use granulated sugar to make icing. This will also change the texture of the icing as it won’t be as smooth, and it won’t melt as easily as icing sugar, or look as smooth when it sets.</p>
<h2>Coconut sugar</h2>
<p><strong>Replacement ratio: Replace 100g of icing sugar with 100g of coconut sugar</strong></p>
<p>Coconut sugar can also be used as an alternative to icing sugar. Bear in mind this will alter the flavour of your final bake, giving it a light coconut flavour. It’s a great alternative for desserts that contain coconut, berries or tropical fruit.</p>
<p>You can grind coconut sugar, as you would with granulated sugar, to get a texture like icing sugar. You can also use it as it is, however, the texture of your bake or icing won’t be as smooth.</p>
<h2>Cocoa powder (for recipes with chocolate)</h2>
<p><strong>Replacement ratio: Replace 100g of icing sugar with 100g of cocoa powder</strong></p>
<p>If you happen to have some hot chocolate powder at the back of your cupboard, this makes a good icing sugar replacement for chocolatey bakes like chocolate cake or brownies.&nbsp;</p>
<p>Grinding cocoa powder down will give you a smoother texture for desserts and bakes, however, it also works well in its original form. As well as adding a chocolatey flavour, this will also change the colour of your bake if it doesn’t already contain chocolate.</p>
<p>You can use cocoa icing for cupcakes and chocolate cake, or sprinkle hot chocolate powder over some brownies for a finishing touch.</p>

Icing Sugar Alternatives

<p>Milk is a versatile baking ingredient used in lots of baking recipes. Luckily, there are also lots of delicious milk alternatives you can use in your bakes that will do just as good a job. Whether somebody’s finished off the last drop making a round of tea or you want a dairy-free bake, you can see our favourite milk substitutes below.</p>
<h2>Why is milk used in baking recipes?</h2>
<p>There are lots of benefits to using milk in baking recipes. Mainly, milk is great for adding moisture and improving the texture of your bakes. It also keeps them from being too dry and crumbly.</p>
<p>Milk can also be used to encourage ingredients to brown in the oven, like cookies, biscuits and pastry crusts. Due to the protein and sugar found in milk, it also adds more sweetness to your baking recipes than using just water.</p>
<h2>Dairy-free alternatives for milk</h2>
<p>There are plenty of dairy-free milk alternatives you can try in your baking recipes.</p>
<h3>Soy milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of soy milk</strong></p>
<p>Soy milk is probably the best dairy-free milk for baking. It has a similar consistency to cow’s milk, so will give a nice texture to your recipe. It also has a neutral flavour, so it won’t affect the taste of your final bake.</p>
<h3>Oat milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of oat milk</strong></p>
<p>Oat milk is thick and smooth, making it useful when used for baking in terms of adding depth and texture. However, oat milk also has a slightly sweet flavour so this will likely alter the flavour of your bake if you’re making a savoury recipe.</p>
<h3>Coconut milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of coconut milk</strong></p>
<p>The thick texture of coconut milk means it will add moisture and texture to your bakes, however, this substitute will also slightly alter the taste of your final recipe. This could work well depending on the recipe. You can also use canned coconut milk instead of coconut milk which comes in a carton; however, this will make your bake even sweeter, so you might want to cut down on the amount of sugar you use.</p>
<h3>Almond milk</h3>
<p><strong>Replacement ratio: Replace 250ml of cow’s milk with 250ml of almond milk</strong></p>
<p>Almond milk isn’t as thick as cow’s milk, so it won’t give as smooth a texture to your finished recipe. Almond milk also may slightly affect the taste of your final bake.</p>
<p>When using dairy-free milk alternatives in your baking, it’s important to consider they don’t contain as much fat as cow’s milk. This means your recipe may not turn out as rich as usual.&nbsp;</p>
<h2>Milk alternatives with dairy</h2>
<h3>Cream</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 125ml of cream mixed with 125ml of water</strong></p>
<p>If you’re out of milk and don’t fancy a trip to the shops, cream makes a great alternative to milk for baking. Cream has a higher fat content than milk, which will affect the texture of the bake if it’s used on its own.</p>
<h3>Powdered or evaporated milk</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 125ml of evaporated milk mixed with 125ml of water</strong></p>
<p>If you happen to have a spare can of evaporated milk in your cupboard, this will make a useful milk replacement for your bake. You’ll need to mix this with water with a 50:50 ratio to get the right texture for your recipe. This sweet substitute may also alter the taste of your bake.</p>
<h3>Sour cream</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 250ml of sour cream</strong></p>
<p>Sour cream's neutral flavour profile and smooth texture make it a fantastic milk replacement for baking. It will add moisture to your recipe and won’t alter the flavour either.</p>
<h3>Yoghurt</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 250ml of natural, unsweetened yoghurt</strong></p>
<p>Yoghurt is another ingredient with a smooth and thick texture that will add moisture to your bake. Natural yoghurt may also give a slight tang to the finished product; we’d avoid using flavoured yoghurts, as this will change the taste of the recipe too much.</p>
<h3>Water</h3>
<p><strong>Replacement ratio: Replace 250ml of milk with 250ml of water and 1 tablespoon of butter</strong></p>
<p>As a last resort, you can also use water to replace milk for your baking recipe. Your final bake will not be as rich as if you used milk or other milk alternatives.</p>
<p>If the recipe only needs a small amount of milk, such as 60ml, then replacing milk with just water should be fine. However, if you need any more than this, you can also add a tablespoon of butter for every 250ml of water to add some much-needed richness to your bake.</p>

The Best Milk Substitutes for Baking

<p>Whether you’ve run out of butter or you’re looking for a dairy-free or vegan alternative for your bake, here are the best replacements for butter.</p>
<p>Bakers use butter in bakes to give their recipes richness, tenderness and structure; it ‘traps’ steam and any carbon dioxide in the batter as it bakes, letting it rise. When mixed in properly, it melts evenly and absorbs surrounding flavours, creating an even, balanced flavour profile.</p>
<h2>Butter alternatives</h2>
<p>There are plenty of options if you’re looking for a butter replacement for your recipe; remember to check our ratio guide to ensure your bake turns out as planned.</p>
<h3>Margarine</h3>
<p><strong>Replacement ratio:&nbsp; 1:1</strong></p>
<p>An ideal butter replacement, margarine or spread is made with vegetable oil with a similar consistency and flavour to butter. It doesn’t have the richness that butter adds, but can create a softer end texture thanks to its high water content. If you’re after a vegan butter alternative, check the label closely - some margarines use animal products like milk or whey.</p>
<h3>Cream cheese</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Rich, full-fat cream cheese works well as a butter alternative - you can also sub in soft cheeses like ricotta or mascarpone to replace butter. Make sure you strain any ‘wetter’ cheeses with a cheesecloth before using them to make sure your recipe doesn’t have too much liquid added. Cream cheese may change your bake’s flavour slightly, so it’s best used in savoury dishes where possible.</p>
<h3>Unsweetened full-fat natural yoghurt</h3>
<p><strong>Replacement ratio: 250g or less, 1:1. More than 250g: 1:1 with an additional 60g of plain flour per 250g used</strong></p>
<p>Full-fat Greek yoghurt is similar in consistency to solid butter, and adds a rich, creamy flavour to your bakes. It can add a slightly-tart, tangy flavour to recipes, and is an ideal replacement for people looking to cut down their butter intake. Remember to add extra flour if your recipe calls for more than 250g of butter, as yoghurt can add extra liquid you’ll need to compensate for.</p>
<h3>Full-fat mayonnaise</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Mayonnaise's rich, tangy flavour adds richness and depth to dishes such as scones and shortcakes. The oil content may make your bake slightly-dense and moist, so it’s better used for ‘stodgy’ recipes which can take a little extra liquid. Mayonnaise may be a better butter substitute for recipes which need melted butter.</p>
<h2>Vegan and dairy free butter substitutes</h2>
<h3>Olive oil or vegetable oil</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Olive or vegetable oil is an ideal alternative for recipes that need melted butter - however, these oils aren’t suitable for recipes which need solid butter, such as icing. Remember to limit any other liquids to avoid a soggy bake, and use vegetable oil if you want to minimise interfering with the other ingredients’ flavours. Olive oil has a light fruity flavour which lends itself well to cookies, muffins and cakes.</p>
<h3>Unsweetened apple sauce</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Although it’s better for bakes with a sweet flavour profile, apple sauce can be a decent butter alternative. Apple sauce works well with more robust recipes such as breads and muffins; you also might want to reduce the amount of sugar you use to balance out the sugar content of the apple sauce.</p>
<h3>Mashed banana</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Mashed, ripe bananas are a great dairy-free butter alternative - however, they work best when combined with a small drizzle of avocado or coconut oil to work their magic. Mash or whip the banana until it’s smooth, and add to pancakes or brownies. Banana works best with denser recipes which can tolerate extra liquid - and which already have a sweet flavour profile.</p>
<h3>Nut butter</h3>
<p><strong>Replacement ratio: 1:1</strong></p>
<p>Nut butters such as almond butter, cashew butter and peanut butter make great vegan and dairy-free butter substitutions. Their sweet, smooth and creamy textures make ideal butter replacements - but you may find your bake has a slightly different flavour due to their nutty ingredients. Eaten in moderation, they’re also a healthier alternative to ingredients which are high in animal fats.</p>

The Best Butter Substitutes

<p>Run out of baking powder? Not to worry - we’ve got plenty of baking powder alternatives to keep your recipe on track and make sure your bake turns out as planned.</p>
<h2>What is baking powder?</h2>
<p>Baking powder is a smooth, finely-milled white powder which is commonly used as a leavening agent - which means it helps your bakes to rise. It’s normally made from an alkali - sodium bicarbonate - which is then combined with a pre-powdered acid, such as Cream of Tartar. Many manufacturers also add a bulking agent, such as cornflour.</p>
<h2>What does baking powder do?</h2>
<p>Baking powder is a raising agent which is commonly used for cakes - it helps them to rise, increases your bake’s volume and lightens the texture of your recipe. The leavening properties of baking powder start working when it comes into contact with fluid - as the activated acid and alkali then produce carbon dioxide.</p>
<p>As baking powder starts working quickly, it’s vital you pop your bake into the oven once ‘wet’ ingredients have been added to a dry mixture with baking powder.</p>
<h2>Baking powder alternatives</h2>
<p>There are plenty of cornflour alternatives available if your cupboard’s lacking cornflour - or if you’re baking for someone with a corn allergy.</p>
<h3>Buttermilk and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 122g of buttermilk mixed with 1g of baking soda</strong></p>
<p>Buttermilk is acidic, and that acidity then reacts with the baking soda to create a raising effect. As buttermilk adds liquid to your recipe, see if there’s a way to cut down on other liquids you’re using, such as water, milk or oil, to ensure your bake isn’t too runny and cooks properly. For every gram of the buttermilk and baking soda mix, reduce any other liquids by 1g.</p>
<h3>Whipped egg whites</h3>
<p><strong>Replacement ratio: For every tsp of baking powder needed, use two whipped egg whites.</strong></p>
<p>Whipped egg whites can provide a leavening effect due to their tiny bubbles. Whip the whites until stiff peaks form and then gently fold them into your recipe; this replacement is best for recipes with a light, airy texture.</p>
<h3>Plain yoghurt and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 122g of yoghurt mixed with 1g of baking soda</strong></p>
<p>Like buttermilk, the fermentation process used for making yoghurt means it’s got an acidic pH, which makes bakes rise when mixed with baking soda. Plain, unsweetened yoghurt is best for this baking powder substitute - using flavoured yoghurt may affect the taste and consistency of your bake.</p>
<h3>Molasses and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 84g of molasses with 1g of baking soda</strong></p>
<p>Sticky and sweet, molasses contains a high amount of sugar which helps your recipe rise when combined with a small amount of baking soda. To avoid your recipe turning out too runny, limit other liquids where possible to compensate for the additional liquid the molasses will add. You may also need to cut down on any sugar or sweetener you’re using, as the molasses will add its own sugar.</p>
<h3>Cream of Tartar and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 1g of baking soda and 2g of Cream of Tartar</strong></p>
<p>This store cupboard staple is often used for stabilising egg whites and creams to avoid them curdling, and it also works well as a baking powder replacement. Mix with a small amount of baking soda to help your bake rise.</p>
<h3>Carbonated water</h3>
<p><strong>Replacement ratio: Replace all other liquids in your recipe with the fizzy water</strong></p>
<p>Carbonated or fizzy water (also known as club soda in the US) contains carbon dioxide, and this fizziness, paired with baking soda, can be used to achieve the same leavening effect as baking powder. Carbonated water is best used in recipes which don’t require a huge leavening boost, such as pancakes and quick breads. It probably won’t be as effective if you’re making light, airy recipes such as cakes or soufflés.</p>
<h3>Vinegar and baking soda</h3>
<p><strong>Replacement ratio: Replace 5g of baking powder with 1g of baking soda and 2.5g of vinegar</strong></p>
<p>You can use any type of vinegar as a baking powder substitute, though white wine vinegar is best for two reasons - it won’t alter the colour of your bake, and it’s got the most neutral taste. Use vinegar when your recipe calls for small amounts of baking powder - its distinctive taste can be overpowering when used in large quantities.&nbsp;</p>
<p><br></p>

The Best Baking Powder Substitutes

<p>If your recipe calls for cornflour and you’ve run out, don’t worry - we’ve come up with a list of handy cornflour replacements to make sure your bake goes as planned.</p>
<h2>What is cornflour?</h2>
<p>Cornflour (often called corn starch in the US) &nbsp;is a finely-milled smooth white starch powder which is made from crushed corn kernels.</p>
<p>It doesn’t really taste of much when it’s raw, but when cornflour is cooked it unlocks its earthy, sweet flavour.</p>
<h2>What does cornflour do?</h2>
<p>Cornflour is often used to thicken sauces, gravies and soups, and as a binding agent for puddings and cakes. It doesn’t appear naturally in any food, but as it’s used as a thickening agent, you may find it in pre-made sauces, soups and stews.</p>
<h2>Cornflour alternatives</h2>
<p>There are plenty of cornflour alternatives available if your cupboard’s lacking cornflour - or if you’re baking for someone with a corn allergy.</p>
<h3>Wheat Flour:</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>This is a versatile option that can often be used as a substitute for cornflour in many recipes. The natural starches in wheat mimic the thickening properties of cornflour - but using wheat flour may alter the appearance of your bake and makes liquids look opaque.</p>
<h3>Arrowroot Powder:</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>Arrowroot powder is a gluten-free starch that can be used as a thickening agent. It works well in sauces and pie fillings, and makes sauces, soups and stews look thick and glossy. It doesn’t work well with dairy products, as it tends to make liquids look slightly slimy, but works well for recipes with fruity fillings, like pies and crumbles.</p>
<h3>Potato Starch</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>This gluten-free substitute is the closest replacement for cornflour as it’s got a neutral flavour and impressive thickening qualities. It becomes a gel at a lower temperature than cornstarch, so can thicken liquids faster when exposed to heat - so be careful to avoid overheating your recipe.</p>
<h3>Tapioca Starch:</h3>
<p><strong>Substitute ratio: 2:1</strong></p>
<p>Tapioca starch or tapioca flour is often used as a thickener in recipes, and works well in both sweet and savoury dishes. It’s not ideal for recipes which bake at high temperatures as tapioca flour makes liquids ‘stringy’ when exposed to a high heat, and is less powerful than cornstarch, so you’ll need to use twice as much.</p>
<h3>Glutinous Rice Flour</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>Glutinous rice flour can be used as a replacement for cornflour in many recipes, and it’s gluten-free - despite its name. This thickening agent is often used in Asian dishes, such as rice noodles and mochi, and has a neutral taste. Be careful not to confuse it with plain rice flour, as glutinous rice flour has a much higher starch content and is more similar to cornflour.</p>
<h3>Almond Flour</h3>
<p><strong>Substitute ratio: 1:1</strong></p>
<p>The sweet, slightly-nutty taste of almond flour makes it suitable for desserts and puddings which need thickening. It also adds moisture to bakes, and this low carb, gluten-free flour also adds bulk.</p>
<h3>Coconut Flour</h3>
<p><strong>Substitute ratio: 1:4</strong></p>
<p>Coconut flour is a gluten-free option that absorbs a lot of liquid. It's best used in recipes that specifically call for it, but can be used in sweet-flavoured bakes with lots of liquid. Its absorbent qualities mean you should cut down the amount of cornflour substitute you’d need by 75%, and this flour’s coconut flavour can take over your recipe if the other ingredients are relatively mild.</p>
<h3>Xanthan Gum</h3>
<p><strong>Substitute ratio: 1:4</strong></p>
<p>The trick to using xanthan gum as a cornflour alternative is to remember a little goes a long way. This finely-milled soluble fibre is often used as a thickening agent in keto recipes and gluten-free bakes, but limit your consumption - eating too much food containing xanthan gum can lead to digestive issues.</p>

The Best Cornflour Substitutes for Baking

<p>Buttermilk isn’t an ingredient everyone tends to have in their kitchen cupboard at home - however, it’s easy enough to find in most larger supermarkets,&nbsp; and is used to make a variety of sweet and savoury recipes.</p>
<p>It’s also easy to replicate at home in case you’ve run out, and a recipe calls for buttermilk. So whether you’re vegan, have a milk allergy, or simply don’t have time to go to the shop, here are our best dairy and non-dairy buttermilk alternatives for baking below.</p>
<h2><strong>What is buttermilk?</strong></h2>
<p>Buttermilk is the thin, slightly-cloudy white liquid that remains when cream is churned to make butter. Traditionally it was a drink, but as it's so useful for baking, it’s now also made commercially by adding lactic acid to milk. It has a tangier taste and a thicker consistency than milk; it’s similar in texture to a thin yoghurt.&nbsp;</p>
<h2><strong>What are the benefits of using buttermilk for baking?</strong></h2>
<p>Buttermilk is often used when baking biscuits, pancakes, muffins, cakes and waffles. It’s a great ingredient for baking as it gives bakes a light texture and adds moisture. Due to the acidity of buttermilk, it also activates the baking soda in recipes to work as a raising agent.</p>
<h2><strong>Dairy buttermilk alternatives</strong></h2>
<p>There are plenty of dairy alternatives of buttermilk for you to try. These buttermilk alternatives often involve mixing regular full-fat milk with something acidic.</p>
<h3><strong>Lemon juice and milk</strong></h3>
<p>A simple way to recreate buttermilk in your kitchen is to mix lemon juice with milk. This mixture won’t be as thick as traditional buttermilk, but the acidity of the lemon recreates the tanginess. If you notice a few small lumps in the mixture or if it looks curdled, there’s no need to worry as these should disappear during the cooking process.</p>
<p>Mixing milk and lemon juice to replace buttermilk is great for baking pancakes, soda bread and scones. To use this replacement, mix one tablespoon of lemon juice with 250ml of milk and leave to stand at room temperature for 5-10 minutes until it thickens. You should use whole (or semi-skimmed milk in a pinch), as skimmed will be too thin.</p>
<h3><strong>Vinegar and milk</strong></h3>
<p>Mixing vinegar and milk is another simple replacement for buttermilk, as vinegar’s acidity mimics the raising properties of buttermilk. All you need to do is mix 1 tablespoon of white vinegar or apple cider vinegar with 250ml of whole or semi-skimmed milk, then leave the mixture to sit at room temperature for 5-10 minutes.</p>
<h3><strong>Plain yoghurt</strong></h3>
<p>As well as its tangy, acidic flavour, plain yoghurt also has a similar, thick texture to buttermilk. Depending on what you’re making, you could use plain yoghurt as a replacement for buttermilk on its own. If you’re baking something that requires a runnier buttermilk texture, like cake batter, then you can mix the yoghurt with water or milk.</p>
<p>Simply mix 200ml of plain yoghurt with 50ml of milk or water until the mixture becomes smooth and consistent. You can also use Greek yoghurt, however, you should use the same amount of milk to mix when measuring.</p>
<h3><strong>Sour cream with milk</strong></h3>
<p>Sour cream is made using lactic acid, just like buttermilk. This gives it a similar flavour. It also has a thick consistency, similar to buttermilk. If your recipe needs a thinner buttermilk texture, you can use milk or water to thin it down.</p>
<p>To swap buttermilk with sour cream, mix 180ml of sour cream with 50ml of whole milk or water then whisk the mixture together.</p>
<h3><strong>Kefir</strong></h3>
<p>Kefir is a fermented milk that has a similar consistency to thin yoghurt. Made by the lactic fermentation of milk, plain kefir has a similar taste profile to buttermilk. Due to the similar consistency, you can replace kefir with buttermilk in equal measurements.</p>
<h3><strong>Buttermilk powder and water</strong></h3>
<p>Buttermilk is also available in powder form, as well as liquid. It’s handy to have some buttermilk powder in the cupboard if you ever run out of the liquid, or if it expires. To recreate traditional buttermilk, all you need to do is mix 4 tablespoons of buttermilk powder with 250ml of water. Mix this well, then leave it for a few minutes to stand at room temperature and allow the powder to absorb the water.</p>
<h2><strong>Dairy-free buttermilk substitutes</strong></h2>
<p>Dairy-free buttermilk substitutes are similar to the above replacements, however, they’re made using dairy-free alternative products.</p>
<h3><strong>Dairy-free milk with lemon or vinegar</strong></h3>
<p>You can use soy, almond, oat or coconut milk for this dairy-free buttermilk alternative. Coconut milk’s consistency is most similar to buttermilk’s. We’d also recommend using unsweetened dairy-free milk products, as these won’t affect the flavour of your final bake.</p>
<p>To make this substitute, simply add 1 tablespoon of lemon or vinegar to 1 cup (240ml) of dairy-free milk and mix.</p>
<h3><strong>Vegan sour cream</strong></h3>
<p>Vegan sour cream is acidic, much like dairy sour cream and buttermilk. This helps it to mimic dairy products’ raising properties in your recipes, as well as their flavour. You can use vegan sour cream on its own, or mix it with water to get a thinner consistency.</p>
<p>You can add half a cup (120ml) of water to the same measurement of vegan sour cream. Stir together and allow to stand for 5-10 minutes before adding to your recipe.&nbsp;</p>
<h3><strong>Silken tofu, water and acid</strong></h3>
<p>Silken tofu is a watery type of tofu that can be used in baking. Once blended, it can have a similar texture to buttermilk. You can also add water to make it thinner if necessary. The final step is adding something acidic, such as lemon juice or vinegar, and this dairy-free mix will be just as good as buttermilk.</p>
<p>To make this dairy-free alternative, simply blend ¼ cup (64g) of tofu with roughly ¾ cup (160ml) of water and a tablespoon (15ml) of lemon juice or vinegar.</p>
<p><br></p>

The Best Buttermilk Substitutes for Baking

<p>If you can’t eat eggs due to health or lifestyle reasons, this can make eating and making baked goods a bit trickier. However, there are plenty of alternatives you can use instead of eggs for baking that are just as good as the real thing.</p>
<h2><strong>Why are eggs used in baking?</strong></h2>
<p>Eggs are traditionally used in baking for many reasons. They help cakes rise, bind ingredients, and add moisture and richness. Whether you’re vegan, allergic to eggs, or you’ve simply run out, there are many egg alternatives you can try. However, the best option for you will depend on the recipe you’re making.</p>
<h2><strong>Apple sauce</strong></h2>
<p>Often paired with savoury pork dishes, apple sauce is a versatile substitute for eggs when baking. It can be used for most recipes, including cakes, cupcakes and brownies.</p>
<p>You should use about 85g of apple sauce to replace one egg. We’d recommend using unsweetened apple sauce to avoid your bake result coming out overly sweet. If you use sweetened apple sauce, you can also reduce how much sugar or sweetener you add.</p>
<h2><strong>Mashed banana</strong></h2>
<p>Mashed banana is a great egg alternative for baking cakes, muffins, brownies and quick breads. It adds moisture and density to recipes, however, it can also give the finished product a mild banana flavour, as well as a paler appearance than if you used egg.</p>
<p>Other soft, puréed fruits like avocado and pumpkin can also be used, which may not affect the flavour as much. When using mashed fruits instead of egg, you should use ¼ of a cup or 65g (roughly half a banana) to replace one egg.</p>
<h2><strong>Ground flax seeds</strong></h2>
<p>As well as making a great egg substitute when making pancakes, waffles, muffins, breads and cookies, flax seeds are also highly nutritious. They’re high in fibre and omega-3 fatty acids. This egg alternative can result in a nuttier flavour, as well as a heavier and denser texture.</p>
<p>Simply grind the flax or chia seeds, and mix them with water until they’re fully absorbed and thickened. For measurements, you should mix 1 tablespoon (7g) of flax seeds with 3 tablespoons (45g) of water to replace one egg. If using chia seeds, you should mix 1 tablespoon with 80ml of water.</p>
<h2><strong>Silken tofu</strong></h2>
<p>Silken tofu has a high water content, giving it a softer consistency than other types of tofu. This makes it the perfect egg alternative for baking cookies, brownies, cakes and quick breads. Silken tofu is also quite flavourless, so won’t affect the taste of your final bake - but it can also make your recipe heavy and dense.&nbsp;</p>
<p>To replace 1 egg with silken tofu, use ¼ of a cup or 60g of puréed tofu.</p>
<h2><strong>Soy protein powder</strong></h2>
<p>Soy protein powder makes a good egg alternative which also helps your recipes to rise. It can also improve the volume and texture of your bakes.</p>
<p>To use soy protein powder instead of an egg, simply mix 1 tablespoon with 3 tablespoons of water.</p>
<h2><strong>Vinegar and baking soda</strong></h2>
<p>Mixing white distilled or apple cider vinegar with baking soda is another versatile egg substitute when baking. They’re great when used to bake quick bread, cakes and cupcakes, as the mixture is light and airy.</p>
<p>You can use 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar to replace 1 egg.</p>
<h2><strong>Aquafaba</strong></h2>
<p>Aquafaba is the leftover liquid from tins of cooking beans or legumes, like chickpeas and butter beans. Its texture is similar to raw egg whites, so naturally it makes a great replacement for recipes that use just egg whites. This includes nougat, meringues, marshmallows and macaroons.</p>
<p>You can replace 1 egg or egg white with 3 tablespoons or 45g of aquafaba - and&nbsp; leftover aquafaba can be frozen for use at a later date. Freeze in ice cube trays for easy 'egg' size portions.</p>
<h2><strong>Yoghurt or buttermilk</strong></h2>
<p>Yoghurt and buttermilk make great egg alternatives when baking cakes, cupcakes and muffins. We’d recommend using plain, natural yoghurt rather than Greek, flavoured or sweetened, as this won’t affect the flavour of your recipe as much.</p>
<p>¼ of a cup or 60g of plain yoghurt or buttermilk is enough to replace one egg.&nbsp;</p>
<h2><strong>Nut butters</strong></h2>
<p>Peanut, almond and cashew butter can be used to replace eggs in most recipes; choose smooth rather than crunchy butter, as it’s better for mixing. Predictably, this can give your finished bake a nutty flavour, but this can work well with brownies, cookies and pancakes.</p>
<p>To replace one egg, you can use 3 tablespoons, which is 60g, of cashew, almond or peanut butter.</p>
<h2><strong>Soda water</strong></h2>
<p>Soda water works great as a replacement for eggs in recipes meant to be light and fluffy, like cakes, cupcakes and quick bread. It’s also an effective raising agent.</p>
<p>When using soda water as an egg replacement, you’ll need ¼ of a cup (60g) for one egg.</p>
<h2><strong>Gelatin or agar-agar</strong></h2>
<p>Gelatin is great for binding baked goods as an egg substitute. However, it contains cow and pig collagen, so it isn’t suitable if you’re not eating eggs because you’re a vegan. If you want to avoid animal-based products, agar-agar is a meat-free alternative to gelatin made from seaweed or algae.</p>
<p>Gelatin comes as a powder you need to dissolve in cold water and then mix with boiling water. To use gelatin instead of eggs, mix 1 tablespoon (9g) with 1 tablespoon (15g) of cold water, then add 2 tablespoons (30g) of boiling water and mix until it gets frothy. To use agar-agar instead of eggs, simply mix 1 tablespoon (9g) with 1 tablespoon (15g) of water.</p>
<h2><strong>The best substitutes for egg yolks</strong></h2>
<p>As well as adding flavour, egg yolks are great for binding, rising and thickening baking recipes. Whichever egg yolk alternative is the best for you will depend on what you’re trying to bake.</p>
<p>The best egg yolk substitutes for binding are:</p>
<ul>
  <li>Ground flax or chia seeds</li>
  <li>Gelatin</li>
</ul>
<p>The best egg yolk substitutes for rising are:</p>
<ul>
  <li>Aquafaba</li>
  <li>Silken tofu</li>
  <li>Flax or chia seeds</li>
  <li>Soda water</li>
  <li>Vinegar and baking soda</li>
</ul>
<p>The best egg yolk substitutes for thickening are:</p>
<ul>
  <li>Silken tofu</li>
  <li>Mashed banana, avocado or pumpkin</li>
  <li>Gelatin or agar-agar</li>
  <li>Nut butters</li>
</ul>
<p>The best egg yolk substitutes for adding flavour are:</p>
<ul>
  <li>Mashed banana, avocado or pumpkin</li>
</ul>
<h2><strong>The best substitutes for egg whites</strong></h2>
<p>Egg whites are great for lifting baking recipes, as well as adding texture and binding. The best egg white replacements for baking are:</p>
<ul>
  <li>Aquafaba</li>
  <li>Plain yoghurt</li>
  <li>Silken tofu<br>
</li>
</ul>
<figure data-asset-id="3883a682-643c-4f69-9e5f-f610a90945a3" data-image-id="3883a682-643c-4f69-9e5f-f610a90945a3"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/88152b3f-c616-47bf-a8fc-eb09087f3654/Egg-Infograph.jpg" data-asset-id="3883a682-643c-4f69-9e5f-f610a90945a3" data-image-id="3883a682-643c-4f69-9e5f-f610a90945a3" alt="Egg replacement and alternatives for baking infographic"></figure>