Ingredient Substitution Calculator
Convert between common ingredient substitutions with the correct ratios for baking and cooking.
Results
Ingredient substitution is essential when you are missing an ingredient, cooking for dietary needs or simply prefer a different option. Each substitution has a tested ratio - butter to oil is 3:4, fresh herbs to dried is 3:1, and fresh yeast to dry yeast is 2.5:1. Getting these ratios wrong can ruin a recipe, so this calculator handles the math for the most common cooking substitutions.
Frequently asked questions
Use 3/4 cup (12 tablespoons) of oil to replace 1 cup of butter. This is the standard 3:4 ratio used in baking.
Use 1 teaspoon of dried herbs to replace 1 tablespoon of fresh herbs. The ratio is 1:3 because drying concentrates the flavor.
Use 40% of the fresh yeast weight in dry yeast. For 50g fresh yeast, use 20g dry yeast.
Use 3/4 cup honey for every 1 cup sugar. Reduce other liquids by 1/4 cup and lower oven temperature by 25°F to prevent over-browning.
Instant yeast is more potent - use 75% of the active dry amount. Instant also does not need proofing in warm water first.
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