Here’s how to make a successful substitute for white chocolate, if you don’t have any, or aren’t particularly fond of the taste.

White Chocolate Substitutes

White chocolate isn’t actually chocolate at all because it doesn’t contain any cocoa solids. But it’s allowed to be labeled “chocolate,” as long as it contains at least 20% cocoa butter. It’s that lack of cocoa solids, that gives white chocolate it’s signature white color and name. In addition to cocoa butter, white chocolate contains sugar, milk and vanilla. This gives it a super sweet flavor.

One bar of white baking chocolate contains four ounces. Since recipes often call for more, or less, than a full bar, these substitutes replace one ounce of chocolate. Just scale them up, if you need more than that.

White Chocolate Chips

Working on a recipe that calls for chopping up a bar of white chocolate, and folding it into cookie, brownie or muffin batter? Then, white chocolate chips can stand in for the baking chocolate. Use three Tablespoons of chips to replace one ounce of white baking chocolate. Do not use this substitute, if your recipe calls for melting white chocolate. Chips contain less cocoa butter, plus added stabilizers to help them keep their shape in the oven. If you try to melt white chocolate chips, they’re likely to burn.

Have a bag of Ghiradelli white baking chips in your pantry? They’ll melt just fine. Consult the back of the bag for instructions.

Milk Chocolate

Replace the white chocolate called for with an equal amount of milk chocolate. Aside from the difference in color, this is an excellent substitute because both white chocolate and milk chocolate contain milk.