1 teaspoon baking powder – ¼ teaspoon baking soda + ½ teaspoon cream of tartar (for best results, bake immediately after batter is made).While they technically can be swapped out for each other, a few more additions are needed to insure they work correctly. Baking powder, on the other hand, already contains its own acid and does not need to be activated. They both help your baked goods to rise, however, baking soda needs to be activated by another acidic ingredient. Vegetable shortening – equal parts butter or margarine (if using margarine, remove ½ teaspoon salt per cup of margarine from the recipe)īaking Powder, Cream of Tartar and Baking Soda Substitutesĭespite sounding similar, baking powder and baking soda are very different ingredients.In most cases, you can also use coconut or olive oil in place of vegetable oil however, keep in mind that those oils have very distinct flavors and my come through in your recipe. Vegetable oil – equal parts melted butter, melted vegetable shortening, applesauce or fruit puree.If you only have salted butter on hand, remove ½ teaspoon of salt from the recipe per 1 cup of salted butter. If your recipe calls for salted butter, you can use unsalted butter and add ½ teaspoon of salt per 1 cup of butter. Salted and unsalted butter are easily interchangeable, just tweak the amount of salt you add. For melted butter, use equal parts oil or melted vegetable shortening.If you don’t have butter (room temperature), use equal parts solid vegetable shortening.For room temperature butter, you can use vegetable shortening or margarine. For example, if you need to replace oil, use melted butter. However, it’s a good idea to keep the fat in the state the recipe calls for, since liquid fats tend to produce a denser crumb. Butter can be used in place of oil and visa versa. ![]() ![]() ![]() The good thing about fats is that you can generally swap one out for the other.
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