Butter Substitutes
Butter adds fat, flavor and structure. The right swap depends on whether you're baking, sautéing or spreading.
Best all-round substitute for butter: Neutral oil — use 7/8 cup oil = 1 cup butter. For moist bakes (muffins, brownies); no creaming.
Butter substitutes & ratios
| Substitute | Ratio | Notes |
|---|---|---|
| Neutral oil | 7/8 cup oil = 1 cup butter | For moist bakes (muffins, brownies); no creaming. |
| Coconut oil | 1:1 | Solid at room temp, behaves like butter in baking. |
| Unsweetened applesauce | 1:1 (replace up to half) | Cuts fat; makes bakes denser/moister. |
| Greek yogurt | 1/2 cup per 1 cup butter | Lower fat; best in quick breads and muffins. |
Which one should you use?
For sautéing, any oil works. For baking, oil keeps things moist but you lose the creaming step that adds lift — so it's best in dense bakes. Replacing only half the butter with applesauce or yogurt keeps flavor while cutting fat.
FAQ
Can I use oil instead of butter in baking?
Yes, for moist bakes like muffins and brownies — use about 7/8 cup oil per 1 cup of butter. You'll lose the creaming step (and some lift), so it's not ideal for recipes that depend on whipped butter, like shortbread.
What is the best butter substitute for spreading?
Plant-based butter sticks or spreads are made for this and behave the most like butter. Olive oil or mashed avocado also work for toast if you want a whole-food option.
More substitutes
General home-cooking guidance; results vary by recipe. Ratios are starting points — adjust to taste and texture.