Home › Substitutes › butter
Depends on the job: fat, moisture, browning, flavor.
| Amount needed | Use instead | Notes |
|---|---|---|
| 1 cup butter | 3/4 cup olive oil | For liquid-fat baking (muffins, quick breads). Reduces sat fat. |
| 1 cup butter | 1 cup coconut oil (solid) | Closest texture match for creaming; adds faint coconut flavor. |
| 1 cup butter (baking) | 1 cup unsweetened applesauce + reduce liquid by 2 tbsp | Low-fat swap; bakes turn denser. |
| 1 tbsp butter (browning veg) | 1 tbsp olive oil + pinch of salt | You lose browning flavor compounds; finish with butter off-heat if not dairy-free. |
| 1 cup butter (greasing) | 1 tsp neutral oil + parchment | Cleaner release. |
3/4 cup olive oil; 1 cup coconut oil (solid); 1 cup unsweetened applesauce + reduce liquid by 2 tbsp.