What are the Best Substitutes for Butter in Baking?
He has a master's degree in history and works in healthcare administration in upstate New York.
The following list is not a complete list of butter replacements.These are the ones that worked well with minimal differences from butter.I hope you find one that works for you.
I started by substituting half of the butter in a recipe, then three-quarters, and then completely replacing butter as I worked my way through the various alternatives below.I was able to substitute 100 percent of the butter in a recipe.When substituting for half of it in a recipe, I was able to find a substitute that worked.I have found these to be healthier alternatives when cooking, and there were no noticeable effects to the finished baked product.
If you use half of the amount of applesauce called for in the recipe, you can replace butter.If you are watching fat calories, need to add a little more fiber, or just don't have enough butter for a recipe, doing so is helpful.It works well for me in sugar cookies, cakes, and breads.
You can substitute three-quarters of a cup of vegetable oil for butter.Although vegetable oil does not have as many health benefits, it has worked well for me in all manner of baking recipes.
It's possible to substitute half a cup of buttermilk for butter.This has worked well for me in all of my recipes, with the exception of pie crust.The consistency of the dough was changed too much.Is there no buttermilk on hand?No problem!You can add lemon juice or vinegar to a cup of milk.Allow it to stand for five minutes before using.
If you want a higher fiber, higher vitamin K/C/B-5/B6/E alternative, you can use a substitute for the amount of butter called for.I haven't found a baking recipe that worked for me.I spread this on toast instead of butter, and it was delicious.
Half of the Greek yogurt should be used as the amount of butter.The substitution creates a smooth texture in cakes.When making mashed potatoes, I use Greek yogurt instead of butter, and my husband has never noticed a difference once I switched.
For every cup of butter you use in a recipe, you could use three-quarters of a pumpkin puree.If you are looking for a substitute for oil in a baking recipe, you can substitute pumpkin puree.
I have found coconut oil to be a good substitute for butter when using an equal amount of oil and butter in a recipe.If the recipe calls for a substantial amount of butter, you might notice a flavor difference in the finished product, so probably not the best to use in more savory breads, but has worked well in cakes, cookies, and muffins!
For every cup of butter called for in a baked item, substitute three-quarters of acup of pumpkin puree.It works best for cakes and brownies, but be aware that it will add a reddish-purple tone to the finished product.
Three-quarters of a cup of olive oil can be used as a substitute for butter in baking.It's best to use olive oil in baked goods with a strong flavor, like herb breads or biscuits.It would hurt the flavor of sweeter items.This is a good substitute for butter in pies that I use for meat and pot pies, and my picky-eater husband has not noticed a difference.).
If you're concerned about the taste of the dish, you can use the above substitution, but my husband swears he can tell the difference when I use any but this substitution.The only recipe I have found that works is pie crust, but it changed the texture too much.
I hope you learned a lot about butter substitute.People wonder about sugar substitute in baking.Is it possible to substitute ingredients when you bake?What do you think works well or not?Let me know in the comments.
I need to cream butter for my recipes.I tried substituting vegetable oil, but it didn't work out.What should I do?
The recipe asks for 2 ounces of butter.I do not have butter so I will use cooking oil.How much cooking oil do I use?
Do you think cream cheese would work as a substitute for butter in cookies?
Can peanut butter be used as an alternative to butter in chocolate chip cookies?How much nut butter to regular butter?
If you try it, please let me know how it goes.I think it would taste great, but it might be a bit dry if a1:1 ratio is used.
I have made muffins with great success, but I don't think I was substituting butter at the same time.I am not sure how it would affect the recipe to do both.
Can peanut butter and applesauce be used to bind the ingredients for cookie recipes?
I have done it for banana muffins before and I think it will work for cookies as well.
You might need to adjust the number of eggs in the recipe if you use mayo in place of butter.It might change the taste as it contains mustard and vinegar.
I have a recipe that calls for 1/2 a cup of butter.Will the sugar cookie recipe be thrown away if I exclude it?What could I replace the butter with?
I have tried coconut oil and applesauce.The color of theavocado can be changed by coconut oil and applesauce.
I posted my favorite pie crust recipe in the previous answer.If I make the pie crust for a meat pie, I like to use vegetable oil.
You can use oil, but you will need less butter than the recipe calls for.The kind of oil used can affect the taste.There are coconut oil, olive oil and other oils.
I'm going to use vegetable oil instead of butter, but the recipe only asks for a quarter of a cup.How much should I use?
It could be affected by what you are making.When baking a cake, I have used yogurt and applesauce.
What is the recommended amount of unsalted butter for my Streusel topping?What can I do without it?
I want to make my own biscuits.I don't have any cooking oil, shortening, or butter.I own a tub of Country Crock.I have unsweetened applesauce and can make something with it.What do you think should be done?
I would use the margerine for the best results.The biscuits would have a different flavor.
When you say "one cup of butter," do you mean melted butter or soft butter?
It still equals 1 cup, so use an appropriate amount of your substitute.
I have used pumpkin for pies and biscuits.The texture was the same as the flavor.
The recipe only asks for one cup of butter, how much vegetable oil should I use?
If the recipe calls for 4 cups of butter, I only use 3 cups.
Can I use a mixture of butter and vegetable oil for a cake recipe if I don't have enough butter?What is the best way to cream it?
I would use less oil than butter as it will be too liquid to replace in a1:1 ratio.You can either mix the butter and oil with the wet ingredients for baking or you can use the sugar called for in your recipe.
The amount is dependent on what your recipe calls for.Depending on the texture and taste you prefer, you can choose a substitute.
Does substituting apple sauce for sugar include eggs?
What is the recommended amount of butter and buttermilk for biscuits?Do you think butter will be too loose if I replace it with yogurt?
I am trying to find non-dairy alternatives for baking because we are kosher.Is it okay to use coconut oil in brownies, cakes and other baked goods?
It is possible that coconut oil can alter the flavor of what you are baking.
I have used pumpkin, applesauce, andavocado with success.The flavor will be slightly altered, so it depends on what kind you want to make, and which flavor would pair best with it.
When using butter, the baking time has been the same as when using the substitution.
How much vegetable oil do I use to substitute for butter in my recipe?
If the amount of butter is called for, I have used banana in muffins before.The texture was similar but the taste was different.It was a little overpowering for that particular recipe, but would work well for something like banana nut muffins.
I haven't tried it, but I'm sure you can.It will alter the count of calories, fat, and salt.
What is a good substitute for butter in vegan dishes?I am making a dump cake that requires melted butter to be poured over the top.
I have never used margarine for chocolate cake, but have used applesauce with great results.
I am a plant based chef and recently got into baking health supportive treats.I test recipes with alternatives to refined sugar.A good recipe for frosting is still being worked on.I printed it out for future baking, thanks for the chart.What is the best way to make a basic frosting?
As long as the flavor works with the frosting, coconut oil works well for consistency.
How would I make brownies with less butter than the recipe calls for if I used the ratio 1:3/4?
If you follow the instructions, you can substitute 1/3 of the butter for vegetable oil.
For most recipes, you can.If the recipe calls for 4oz butter, use 3oz canola oil.
I want to bake some ginger cookies but my friend can't have dairy products, what is a good butter substitute for her?
I have used pumpkin and applesauce in gingersnaps with success.
It depends on what you are making.unsalted butter would be used for cake or pie crust, and salted butter for biscuits or squash rolls.
The texture of the cookies was the same as if I had used butter.
I have never tried making pastry style donuts, so I am not sure if you are making that style.
If you run out of butter, my top tip is to go to the nearest shop and buy some butter.
Is it possible to use all of the butter in a cookie recipe?Is it better to use 1/2 butter and 1/2applesauce?
How much cooking oil should I use to replace the butter in my recipe for a sponge cake?
Thanks for sharing this Substitutes for Butter in Baking, it was very helpful to me.
Due to my husband's health, I need to substitute butter for Christmas fruit cake.Please help him because he loves fruit cake.
Thanks for sharing.I haven't tried Greek yogurt or apple sauce for substituting butter in baking.I have to try them.
I substitute 1/3 cup butter for applesauce or pear-sauce in my recipe for bran banana muffins.Muffins rise nicely.
You can make pear-sauce by cooking down ripe pears and mashing them.The finished product can be frozen for later use.
I have used vegetable oil for many cookie recipes without a problem.If using oil as a substitute, be sure to reduce the amount used and not use the full amount the recipe calls for.
I used vegetable oil and it ruined my cookies because butter makes them creamy and they didn't stick together, and on top of that, they came out completely inedible.
I used the last of my butter for the first cake because I needed to double it.The Greek yogurt sub is very good.The cake had a delicious flavor thanks to the yogurt that I had.
I used to use butter.The quality will not change even though the taste is different.
I didn't know until I read your article.Excellent info and very interesting.Definitely going to try it!
I use a lot of butter but am always running out.I wasn't aware of the other ones.Thank you for your help.I like cinnamon applesauce in muffins.The kids loved using strawberry applesauce in cake recipes.Cream cheese is a substitute for cookies.Have you tried it?How did it go?Thank you for all the great posts.
Should coconut oil be melted first when replacing butter in a cake mix or in its solid form?Thank you for sharing!
I used olive oil in place of butter in a chocolate chip cookie recipe and it tasted the same.Thank you for saving the day.
Susan, you are correct.Corrected, it should be "or" instead of "and".Thanks for the great catch!
Excellent post!This post saved me from running out of butter after the holidays.One thing, though, is that in #3, Buttermilk, it says to make your own buttermilk.It should be 1 tbl.lemon juice or vinegar, not both!I think I will try the combo on an apple cake.Thanks!
I have yogurt in the fridge, but not butter.I am happy to know that I can not use butter.I have a question.Is it possible to do this in cake recipes that use eggs?Does that have to be adjusted as well?Thank you.
On holidays, I try to make something that we used to have, but without the dairy.Thank you for the helpful suggestions.
One of my grandson's food allergies is dairy.The grandma is on a mission.I need a great cookie recipe for him.I'm going to try all of the subs.
This is a great post, thorough and will be my go to for baking subs.
"I found your post regarding butter alternatives for baking very useful, I received a message from you."We were able to make biscuits without baking soda or wheat flour.Whole wheat flour was used.Is it possible to make cake without baking soda/baking powder/refined flour, using just whole wheat flour and one of your suggested raising agents like papaya puree?I haven't tried this yet, but if Abijhit tries it, I will let you know how it works.Thanks!
Thanks for the substitute list, I thought I would try this, organic marked items are often not stocked in super markets and labeling by manufacturers can't always be believed.