Ingredient Substitution Calculator — Formula
## Common Ingredient Substitution Ratios
When substituting one ingredient for another, the amounts are rarely 1:1. Each substitution has a specific ratio to maintain the recipe balance.
### Standard Ratios
- **Butter to Oil**: Use 80% of the butter amount
- **Sugar to Honey**: Use 75% of the sugar amount (also reduce liquid by 25%)
- **All-Purpose to Whole Wheat**: 1:1, but may need extra liquid
- **Milk to Yogurt**: 1:1 replacement
- **Egg to Applesauce**: 1/4 cup per egg
When substituting one ingredient for another, the amounts are rarely 1:1. Each substitution has a specific ratio to maintain the recipe balance.
### Standard Ratios
- **Butter to Oil**: Use 80% of the butter amount
- **Sugar to Honey**: Use 75% of the sugar amount (also reduce liquid by 25%)
- **All-Purpose to Whole Wheat**: 1:1, but may need extra liquid
- **Milk to Yogurt**: 1:1 replacement
- **Egg to Applesauce**: 1/4 cup per egg
Esempio Risolto
Replace 1 cup of butter with oil.
- Substitution type: Butter to Oil
- Ratio: 0.80
- Oil needed = 1 x 0.80 = 0.80 cups