Ingredient Substitution Calculator
Out of butter, sugar or oil? Pick what you have and what you want to use instead — the calculator applies a verified swap ratio and tells you exactly how much to use.
Ratios are volume-for-volume from chef-verified swap data.
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How substitution ratios work
Each swap in the database carries a ratio: the amount of the substitute needed for 1 unit of the original. A ratio of 0.9 means 90 g of the substitute replaces 100 g of the original. The note under the result tells you the one thing that changes — moisture, sweetness or smoke point — so the swapped recipe still works.
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Ingredient Substitution — FAQ
Can I swap butter for ghee in any recipe?
Almost always — they are both fats. Use about 90 g of ghee per 100 g of butter (ratio 0.9) and it will hold up even better at high heat because ghee has a higher smoke point. In baking, keep the rest of the recipe the same.
How do I substitute sugar with jaggery?
Jaggery is less sweet and carries moisture, so use about 110 g of grated jaggery per 100 g of sugar (ratio 1.1) and grate it fine so it dissolves evenly. Reduce the liquid in the recipe slightly if it is very wet.
What is the ratio for honey to sugar?
Honey is sweeter, so you need less — about 75 g of honey per 100 g of sugar (ratio 0.75). Because honey adds liquid, reduce the recipe’s other liquid by about 2 tablespoons per cup of honey used.
Can I use sunflower oil instead of butter in cakes?
Yes. Replace butter with about 80% of the weight in oil (ratio 0.8). Oil makes cakes slightly more tender and moist. This is one of the most reliable baking swaps.
Are these substitution ratios volume-for-volume?
Yes. The ratios in this calculator are applied to the same measurement unit you enter — whether grams, cups, tablespoons or teaspoons. So 1 cup of one ingredient becomes 0.9 cups of the swap, and 100 g becomes 90 g.
Why does the calculator show notes under each swap?
Some swaps change texture, sweetness or moisture, so each entry carries a short chef note — for example to add water with maida→atta, or to whisk hung curd smooth before using it. Follow the note and the swap will behave much closer to the original.