As we enter the holiday season many of us will be headed to the kitchen to cook and bake up a storm. Nothing says Happy Holidays to me more then hot out of the oven cookies or banana nut bread. YUMMY! If you are anything like me chances are you will get yourself all ready to bake, start mixing ingredients, and then realize you are missing something. I swear this happens to me EVERY. SINGLE. TIME!! LOL Don’t fret there are substitutions for those missing items and your probably already have them in your kitchen. Below I will give you some simple substitutions for those most commonly forgotten ingredients as well as a Holiday Baking Substitution List that is printable.
Most Commonly Forgotten Ingredients
For me it seems that I forget the most common items at the store. You would think after all these years that I would make a list before I go to the store but I don’t. In my defense sometimes I don’t know we are out of something because my teenager eats or drinks it all without telling me. LOL Out of the list below I seem to ALWAYS forget eggs and milk.
The most commonly forgotten ingredients are:
- baking powder
- cream of tartar
- heavy cream
I realize that buttermilk isn’t exactly the most common item forgotten but it does seem to sneak into some of those really rich holiday dessert recipes so I included it.
The purpose of these ingredients are:
- Eggs in baking are used to add flavor, color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients.
- Oil contributes to the tenderness, moistness, and smoothless of your recipe. It is also used to help enhance the flavors of the other ingredients.
- Baking Powder is a leavening agent that helps your recipe rise.
- Cream of Tartar is an acidic powder, which when mixed with a base like baking soda and combined in a liquid creates carbon dioxide bubbles. These small bubbles causes baked products to rise and be tender. The acidic nature of cream of tartar is also necessary when making candies and icing. Acid from cream of tartar prevents sugar in icing or candy from crystallizing, or becoming very hard.
- Heavy Cream is used in recipes to create a tender moist dessert. For whipped cream the high fat content in Heavy cream helps to stabilize it after it is whipped.
- Milk adds water, nutrients, flavor and adds in browning of your recipe.
- Buttermilk adds a rich tenderness as well as increase rise in your baked goods when it is mixed with baking soda.
As you can see they all serve very important roles in the baking process BUT just because you forgot to buy one of them doesn’t mean you are doomed. There are fabulous substitutions that will still give you the taste, texture, and rise you need.
Holiday Baking Substitution List
This substitution list is perfect to print and put on the fridge. It is important to note: You CAN NOT substitute heavy cream when making whipped cream. Trust me it won’t work. LOL Hope you find this helpful the next time you find yourself in a baking emergency. Happy Baking!