Cream (20% fat) (Coffee Cream)
3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).
Cream (40% fat) (Whipping Cream)
1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).
Cream of Tartar
There is no recommended substitution for cream of tartar.
Eggs
2 egg whites can be substituted for 1 whole egg. 1/4 refrigerated egg substitute can be substituted for one egg.
Egg Whites
Meringue powder can be substituted for egg whites in a meringue application only. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water. Powdered egg whites may be substituted in most recipes requiring egg whites. Follow directions on powdered egg whites container.
Flavor Oils
It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.
       
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