There are both liquid and powder ingredient substitutes for eggs that can be used when cooking or baking. Did you know if you only have large eggs and a recipe calls for extra large eggs you can substitute egg sizes? See the helpful food hack below!

Liquid Egg Substitutes for Cooking and Baking –

Ingredient substitutes for baking and egg based dishes – You can use any of the liquid egg substitutes available in the grocery store such as Egg Beaters. Egg beaters are lower in calories, fat and cholesterol than actual eggs. They can be used for both baking and in egg based dishes.

Since I usually find myself as you may find yourself, having already started a recipe or not being able to get to the store, when you are baking you can use this tried and true substitute – two tablespoons of mayonnaise is a fine substitute for a regular egg when used in batters.

Powdered Egg Substitutes –

There are powdered egg substitutes available such as Bob’s Red Mill Egg Replacer which is also gluten free. Just follow the instructions on the package. Powdered substitutes work well made in smaller amounts, such as a serving of scrambled eggs for breakfast and are best used for baking.

How to substitute egg sizes –

There isn’t any need to be concerned when cooking. Here is information on how to substitute egg sizes – If a recipe calls for –
– one large egg – any other sized egg will work
– two large eggs – use three small, two medium, two extra-large, or two jumbo eggs
– three large eggs – four small, three medium, three extra-large eggs

Recipe suitable for egg substitutes –

Recipe for Breakfast Casserole with Eggs and Sausage

This is a super delicious and easy breakfast casserole you put together the night before. It’s perfect for any group gathering and can be easily made with any ingredient substitute for eggs as mentioned above!

Egg & Sausage Scramble

1 1/2 lbs. ground sausage (I use breakfast or sage)
9 eggs
3 cups milk
1 1/2 teaspoon dry mustard
1 1/2 teaspoon salt
1/4 teaspoon pepper
12 slices of bread (crust removed, cubed)
1 1/2 cups NY Sharp Cheddar, grated
Paprika

Brown the sausage, let it drain and cool
Beat eggs, milk and spices together.
Add the drained and cooled sausage, bread and cheese.
Pour into a 13x9x2 greased baking dish, cover and refrigerate overnight.

Remove from refrigerator 1 1/2 hours prior to baking.
Preheat oven to 350 degrees.
Sprinkle with Paprika.

Bake for 45 minutes.
Let stand 10-15 minutes before cutting.
Serves 8-10 people.

This is a recipe from the 1940’s. It’s the recipe my MomMom used that features the ORIGINAL COOKED FLOWER FROSTING. I have shared this with several websites in the past. Over time cream cheese icing has been substituted because it will hold up better in the heat, however the flavor of cream cheese frosting overpowers the delicate taste of this original Red Velvet Cake. This cake is the best use for buttermilk. If you don’t have buttermilk please visit my page to learn about substitutes to make buttermilk.

PLEASE make this cookrf flour frosting. It may take more time, but I assure you if you follow the directions you’ll NEVER GO BACK TO CREAM CHEESE ICING.

MomMom’s Red Velvet Cake Recipe

1/2 cup crisco
1 1/2 cups sugar
2 large eggs
2 oz red food coloring –2 bottles! (don’t skimp on the food coloring or the cake will be dry)
2 heaping tablespoons cocoa
1 teaspoon salt
2 1/4 cups sifted cake flour
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla
1 teaspoon baking soda

Cream crisco and sugar. Add eggs one at a time and beat for 30 seconds. Add cocoa and red food coloring, mix. Add flour, salt and buttermilk, mix. Remove batter from mixer. Sprinkle with baking soda, pour vinegar over batter and add vanilla. Stir. DO NOT BEAT – (don’t over stir – it can make the cake tough). Pour equal amounts of batter into two 9 inch cake pans that have been greased and lightly floured. Bake at 350 degrees for 30 min.

MomMom’s Butter Cream Icing

2 tablespoons cornstarch or 4 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Mix cornstarch (or flour) with milk. Cook until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked cornstarch mixture slowly. Beat until it feels like whipped cream.

Cook’s Tip: If you prefer a whole lot of icing on your cake this buttercream icing recipe can easily be halved to make more without any change in cooking/mixing instructions.

Why is buttermilk important in baking?

Buttermilk is something that isn’t used often in most kitchens, and then only for the purpose of baking in items like buttermilk pancakes and biscuits. As buttermilk is an unfamiliar ingredient some people will ask “what are substitutes for buttermilk”. Why is buttermilk called for when baking? It’s because buttermilk adds to the tenderness and rise of baked goods. Continue reading to find easy substitutes for buttermilk.

What is buttermilk?

In simple terms buttermilk is fermented milk. The fermented liquid is high in protein and low in fat. Most buttermilk found in stores today is “cultured” in the same way that yogurt is made.

Before I open the container of buttermilk I always give it a good shake, and be aware that fermentation makes it thicker than conventional milk.

Where can I find buttermilk?

I have found over the past few years that buttermilk isn’t always easy to find, most likely because as my birthday is in December it makes it even harder to find as the holidays are a time when a lot of people are baking. This makes something that is not stocked in large volume on a regular basis even harder to find. Last year I had to visit three different stores before I found it and truthfully I was worried I wouldn’t find it.

What can I substitute for buttermilk –

Luckily it’s easy to make substitutes for buttermilk and you will most likely have at least one of these ingredient substitutes in your pantry!

White Vinegar – 1 tablespoon of white vinegar and milk to equal 1 cup.

Lemon Juice – 1 tablespoon of lemon juice and milk to equal 1 cup.

Cream of tartar – 1 3/4 tsp cream of tartar and one cup of milk.

Let any of these choices sit for at least five minutes before using. Don’t be upset if you see the milk curdling, it means your substitute is working!

When do I use buttermilk?

I use buttermilk once a year to make myself a Red Velvet Cake for myself for my birthday.

A Red Velvet Cake is something that was very special to me and my siblings. My first memories go back to the early 1960’s. We lived in New York and our grandparents in Maryland. We knew when we were going to visit that our MomMom would have a Red Velvet Cake waiting for us. Actually, my brother was the most excited about it. And I am talking about an AUTHENTIC Red Velvet Cake with the AUTHENTIC cooked flour frosting. I will be sharing the recipe in another post.

Don’t forget to check out my recipe page for MomMom’s Red Velvet cake, it’s the perfect recipe to try any one of these substitute ingredients to make buttermilk!

If you find yourself without baking powder, or baking power that’s older than you thought, the substitutes are easy!

Why Baking Powder is important in baked goods

The ingredients in baking powder consist of an alkaline (non acidic) item and one acidic item. Together they produce carbon dioxide gas which expands volume of batters making them rise. You definitely cannot bake without it which is why you need substitution for baking powder.

What is Baking Powder?

So what exactly is baking powder? It is a “leavening agent”. In other words it’s the the ingredient in your recipe that will make your baked item rise. The brand I use is Rumford, although it’s just a personal preference. It is also just one of the double acting baking powders available. Double acting means the compounds start interacting with recipe ingredients when mixed and further interact as it is heated during baking.

Substitutions for Baking Powder –

Plain Yogurt and Baking Soda – To replace one teaspoon of baking powder in your recipe use 1/2 cup of plain yogurt and 1/4 teaspoon of baking soda.

Molasses and Baking Soda – To replace one tsp of baking powder in your recipe use 1/4 cup molasses and 1/4 tsp baking soda. In this case you will want to reduce the amount of sugar in you recipe due to the sweetness of the molasses.

Cream of Tartar and Baking Soda – To replace one teaspoon of baking powder in your recipe use 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda.

White Vinegar and Baking Soda – To replace one tsp of baking powder in your recipe use 1/2 tsp of white vinegar and 1/4 tsp of baking soda.

One of my VERY favorite recipes is one from my childhood for Red Velvet Cake. Baking powder is NOT one of the ingredients. The leavening agents used in this cake are popular substitutes for baking powder – baking soda (alkaline) and vinegar (acid) as mentioned above.

I’ll share this vintage and DELICIOUS recipe with you at a later time. But you must PROMISE to only use the cooked flour frosting that was original to the recipe.

*THIS IS VERY IMPORTANT BEFORE YOU MAKE ANY SUBSTITUTIONS WHEN BAKING *

Baking is an exact science of measurements. Please be aware that any added liquid must be accounted for in the overall recipe. This means that if you use 1/4 cup of liquid as a substitute you must reduce another liquid in the recipe by the same amount.

How many times have you experienced this or been the one to shout to your partner “I’m out of eggs you need to go to the store!” The night I couldn’t find the baking powder I needed a quick and easy ingredient substitution for baking.

Helpful Food Hacks is Born!

I was sure that I had some baking powder the pantry, I’d just seen if a few days ago! After rummaging for a few minutes I had to admit I was wrong. I had actually been mistaken, whatever I’d thought was baking powder wasn’t. Uh oh. Was I going to be able to sweet-talk the Honey into making a late supermarket run? I knew that the nearby convenience store sold nothing in the way of grocery items. It was great for fried chicken, chips, soda and gas, but not REAL groceries.

I decided that I’d create one place I could go and find any helpful food hack I could possibly need. Whether I’m baking and out of baking powder or cooking and I need a common ingredient substitute for cooking or baking I want o be able to find it FAST! I decided I’d share what I’ve learned about food hacks and teach you WHAT ingredient substitutions to use and HOW to use them!

*THIS IS VERY IMPORTANT BEFORE YOU MAKE ANY SUBSTITUTIONS WHEN BAKING –

Baking is an exact science of measurements. Please be aware that any added liquid must be accounted for in the overall recipe. This means that if you use 1/4 cup of liquid as a substitute you must reduce another liquid in the recipe by the same amount.

Common Ingredient Substitutions for Baking

I’m going to start with my favorite baked recipes! I’m going to share my favorite recipes for cakes, muffins, cookies, cupcakes, candy and pies! These are the most delicious recipes I’ve found over MANY years. I’ve also suggested some helpful food hacks and baking ingredient substitutions I’ve tried along the way that WORK!