Substitutes for butter
Butter Substitutes
Butter is fat plus water plus milk solids. The substitute you reach for depends on whether you need the fat (most cases), the water (very few cases), or the milk solids' browning (Maillard reactions in baking).
Quick reference
| Substitute | Ratio |
|---|---|
| Vegetable Oil | 1:1 |
| Coconut Oil | 1:1 |
When the substitute matters
- · Baking — 1:1 swaps with neutral oils work for muffins and quick breads
- · Pastry — needs solid fat; coconut oil or vegan stick butter best mimics flakiness
- · Sautéing — olive oil works directly, just expect different browning
- · Reducing fat in baking — applesauce or yogurt cuts calories at a texture cost
The substitutes, in detail
Vegetable Oil
Ratio: 1:1 — use the same amount
Neutral oil works for moisture in cakes/muffins. Don't use for cookies (spreads too much).
What you need
- · 0.75 cup Vegetable Oil
Coconut Oil
Ratio: 1:1 — use the same amount
Solid at room temp like butter. Good 1:1 substitute.
What you need
- · 1 cup Coconut Oil
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