What Can I Substitute for Butter?
The best all-purpose butter substitutes
Butter is about 80 percent fat plus milk solids and water, so the best substitutes replicate that fat. For baking, coconut oil is the easiest 1:1 swap because it is solid at room temperature like butter. Vegetable oil also works but use about 3/4 cup for every cup of butter, since oil is 100 percent fat.
For sauteing vegetables or frying eggs, olive oil, avocado oil, or ghee all behave well in a hot pan and bring their own flavor. In mashed potatoes or pasta, a drizzle of olive oil with a pinch of salt does the job beautifully.
Substitutes for baking
Baking is pickier than cooking because butter adds flavor, moisture, and structure. Margarine is the closest flavor match and swaps 1:1. Shortening gives tender, flaky results in pie crusts and biscuits, though with less butter flavor.
For quick breads, muffins, and brownies, unsweetened applesauce or mashed banana replaces butter at a 1:1 ratio while cutting fat. Expect a denser, moister crumb and reduce the recipe's sugar slightly to compensate for the fruit's sweetness. Greek yogurt also works well in cakes and muffins: use 3/4 cup yogurt per cup of butter for a moist, protein-rich crumb.
Healthy and dairy-free options
If you cook dairy-free or need to reduce saturated fat, choose by use case. For spreading, avocado or hummus on toast adds creaminess with healthy fats. For baking, refined coconut oil is neutral-tasting; unrefined adds coconut notes that suit tropical or chocolate desserts.
For savory cooking, olive oil or avocado oil handle heat well and add heart-healthy monounsaturated fats. Note that low-fat swaps like applesauce only work in sweet baking, not in pastry where fat structure matters.
How to pick the right swap
Whatever you substitute, match the swap to the job. Pastry and pie crust need solid fat, so stick with coconut oil, margarine, or shortening. Cakes and muffins tolerate pureed fruit or yogurt. Simple cooking and spreading are flexible: almost any oil or creamy spread works.
Add substitutes at the same temperature the recipe calls for butter. If the recipe says melted butter, melt your coconut oil or margarine too. If it says room-temperature butter for creaming with sugar, bring your substitute to room temperature for the same light, fluffy result.
Frequently asked
What can I substitute for butter on toast?expand_more
For spreading on toast, margarine is the closest match. For a healthier option, try avocado, nut butter, or olive oil with a pinch of salt.
Can I use coconut oil instead of butter in baking?expand_more
Yes, coconut oil substitutes 1:1 for butter in most baking recipes. Use refined coconut oil for a neutral flavor or unrefined for a hint of coconut.
How do I substitute applesauce for butter in baking?expand_more
You can substitute butter with applesauce at a 1:1 ratio, but cut the other sugar in the recipe by about a quarter since applesauce adds sweetness. The texture will be denser and more cake-like.
Can I use salt instead of butter?expand_more
No. Butter has fat that salt lacks, so salt is not a fat substitute. If you are out of salted butter, use unsalted butter plus 1/4 teaspoon of salt per stick.
