15 BUTTER SUBSTITUTES FOR BAKING

Margarine is a fat that is made mostly from vegetable oil that’s flavored to taste like butter. It can make a suitable stand-in for butter—particularly for baked goods—because it can create a softer texture due to its high water content. You can use a 1:1 substitution of margarine for butter. The downside to this ingredient is that it’s highly processed, so you’ll want to use it sparingly.

Shortening is 100% fat, made from hydrogenated vegetable oils. It has a neutral flavor that allows other ingredients to shine through. Like margarine, it can be used in a 1:1 substitution for butter. The solid fat form of shortening doesn’t completely mix with dry ingredients when it’s cut into them; this creates marbling in dough, resulting in light, flaky pie crusts and biscuits. It’s also useful for creating stable icings, and can be used for frying chicken and other proteins. Look for butter-flavored shortenings for a closer resemblance to real butter.

Olive and vegetable oils can be swapped out for butter in many recipes and can help create moist, tender baked goods. Cookies and cakes baked with olive oil have a light, fruity flavor, while vegetable oil is neutral oil so it doesn’t impart any flavor. If your recipe calls for butter, you’ll want to cut down on the amount of oil used to compensate for the extra liquid. Use ¾ of oil for every cup of butter. If your recipe calls for melted butter, you can make a 1:1 swap for oil. Oil won’t make suitable butter substitutes for things that rely on fat to remain solid like frosting. Although it will impart a different flavor than butter, oil makes a great butter substitute for cooking sautéd dishes.

You can substitute coconut oil for butter in a 1:1 ratio. The oil—which can be both a solid and a liquid—can bring a coconut taste to foods, so it works seamlessly in chocolate dishes or dishes with tropical flavor profiles. Use it for a wide variety of baked goods and to help create a crisp cookie texture. Using refined coconut oils will help minimize the coconut flavor. This recipe for Coconut Curry Carrot and Sweet Potato Soup gets all its fat and deliciousness from coconut oil and coconut milk.

Pumpkin purée makes a tasty, nutrient-rich butter alternative in baking. Not only does pumpkin bring a sweetness to baked goods, it also can bring creaminess and a seasonal warmth. Use a 3:4 ratio when subbing pumpkin purée for butter; so, like oil, you’ll want to use ¾ of purée for every cup of butter the recipe calls for. Use a KitchenAid^® food processor to make a silky purée for butter substitutions.

Unsweetened applesauce makes a great butter substitute for lightening up brownies, cookies, cakes and quick breads. For every cup of butter called for, use 1 cup of unsweetened applesauce.

Greek yogurt has a consistency closer to solid, rather than melted butter. When used properly it will help lighten baked goods up with a creamy, tangy goodness reminiscent of buttermilk. If you’re using a cup of butter or less, replace the butter with 1 cup of full-fat Greek yogurt. If your recipe calls for more than a cup of butter, you’ll need to tweak the flour in your recipe by adding about ¼ cup more to compensate for the yogurt’s extra moisture.

Bananas bring a creamy, fruity goodness to dense baked goods. Substitute an equal amount of ripe bananas for the butter in your recipe for cakes, muffins, breads and some cookies, including oatmeal.

Although slightly different in flavor than regular butter, vegan butters can be used in a 1:1 ratio to produce baked goods and frostings that are similar in texture to those baked with dairy butter. Plant-based butters are also tasty on bread and rolls, can be used for sautéing and are delicious drizzled over vegetables.

Avocado oil, which is subtly fruity in taste, has a high smoke point, making it a good butter substitute for searing, sautéing and even frying doughnuts. It also makes a great drizzle instead of butter for foods like fish. Replace the butter in your recipe with an equal amount of avocado oil. A puréed avocado can also be used in a 1:1 swap with butter for another tasty alternative.

The eggs and oil in mayonnaise can add moisture and richness to both sweet and savory dishes. Use it for decadent chocolate cakes or to bring a creamy texture to doughs. Next time you make a grilled cheese, spread the outside of the bread with mayo instead of butter to achieve a golden brown, crisp sandwich.

Ghee is butter that’s been cooked and strained until the water and milk-solids are separated and then removed, creating a type of concentrated or clarified butter with a rich, nutty taste. Ghee can be used like butter in a 1:1 swap. Use it for baked goods, and because the water has been removed, it has a higher smoking point than butter, so it’s great for frying and sautéing as well.

Rich, tasty and nutrient-dense, nut butters like almond, cashew, peanut and tahini make excellent butter substitutes for baking and cooking. They will help retain moisture in batter and dough and give your baked goods and other dishes a nutty flavor. In addition to being a tasty ingredient in dishes, they are delicious spread over breads and rolls. These vegan and gluten-free Chocolate Tahini Cookies get their craveable, nutty goodness from tahini instead of butter.

Cream cheese, mascarpone, ricotta and even cottage cheese can replace the butter in many recipes. Use high-quality whole milk cheeses in a 1:1 ratio for butter and consider straining ricotta or cottage cheeses through cheesecloth to help ensure they aren’t adding too much liquid to your recipe.

Hummus is a Mediterranean dip typically made from chickpeas, tahini, olive oil, lemon and spices. It can be used instead of butter in soups and sauces and is delicious spread over pita or other breads and rolls.