Do you know that uh-oh moment when you look in the fridge only to find you’re all out of eggs, buttermilk or another ingredient essential to the recipe you’ve already started? If so, print, Pin or save the chart below. With these substitutions for common cooking and baking ingredients, you can hack what you don’t have.

Some of the most common baking and cooking substitutions include eggs, butter and buttermilk. We’ve outlined a few ways you can hack these three ingredients so the next time you have a spur of the moment desire to whip up a loaf of banana bread—you’ll be ready!

Kitchen Tip: When subbing an ingredient, you should always take note of its importance in the recipe and the amount that is needed. Start slow and try one change at time, like switching from butter to oil, otherwise your end-product will be nothing like the original recipe. Bottom line, you should really experiment to figure out what works best with the recipe you’re using—keep in mind, there will be changes in flavors, texture and appearance.

Buttermilk Substitutions

What does buttermilk do?

• Buttermilk adds tenderness and a pleasant tang to biscuits, quick breads, cakes and pancakes, but if it’s not something you always have in the fridge, this hack comes in handy.

How can I hack it?

• To replace one cup of buttermilk, simply combine either 1 tablespoon of lemon juice or 1 tablespoon of white or apple cider vinegar with enough milk to make a full cup. With this replacement, your end product will still benefit from the acidic properties buttermilk lends.

When should I hack it?

• This hack is truly foolproof and is a great sub in quick breads, biscuits, scones, pancakes, muffins and cakes.

Butter Substitutions

What does butter do?

• Butter adds flavor, moisture and tenderness to baked goods. If a recipe requires creaming—i.e. beating butter and sugar together until light and fluffy—butter is needed for texture and structure (think scratch cakes!) and substitutes should be avoided. On the other hand, if your cookie recipe calls for melted butter, vegetable oil can be subbed, because it has a similar consistency.

How can I hack it?

Consider the way butter is being used in your recipe before substituting another ingredient.

• Melted butter is a liquid, so using oil or melted coconut oil makes sense. Try it in our classic Cornbread recipe.
• Softened butter is a semi or solid fat, so vegetable shortening or coconut oil (not melted) is a good replacement. Try experimenting with our Soft & Chewy Chocolate Chip Cookies. The texture of your cookie and amount of spreading will both be affected.
• Cold butter can be replaced with chilled vegetable shortening. Try it in our Stone Fruit Galette.

Kitchen Tip:

For quick breads, muffins, and some cakes, try using half of the ingredient called for and half of the substitute ingredient. If the change yields good results, increase the substituted ingredient a little the next time you make the recipe, while also decreasing the butter—note the results for next time. If a recipe calls for 1 cup of butter, try one of the following substitutions.

• 1/2 cup butter + 1/2 cup Greek yogurt
• 1/2 cup butter + 1/2 cup sour cream
• 1/2 cup butter + 1/2 cup applesauce

Save this table now, so when it’s the holiday season and the kitchen never seems to close, you’ll still be able to make your buttermilk pancakes and so much more!

So now that you know how to bend the rules, without breaking your recipe, don’t be afraid to do some experimenting. Remember to note your results, so you remember for next time. Do you have more questions about substitutions for baking or cooking? Leave us a note below!