Butter adds flavor, tenderness, and flakiness. In baking it also controls spread and browning; in cooking it is a rich finishing fat. Whether you ran out mid-recipe or need a dietary swap, here are the best substitutes for butter, with exact amounts.
Use: 1:1 for 1 cup butter
Use solid at room temp, like butter.
Use refined for neutral flavor. Cookies spread a little more.
Use: 3/4 cup for 1 cup butter
Use in batters and savory baking.
Adds fruity flavor — avoid in delicate cakes.
Use: 1/2 cup for 1 cup butter
Swap in muffins and quick breads.
Much lower fat; denser, moister crumb.
Use: 1:1 for 1 cup butter
Swap 1:1.
Higher smoke point; nutty flavor. Great for frying.
The best all-round substitute is Coconut oil: use 1:1 for 1 cup butter. Use solid at room temp, like butter. Use refined for neutral flavor. Cookies spread a little more.
Yes. Use 3/4 cup for 1 cup butter. Use in batters and savory baking. Adds fruity flavor — avoid in delicate cakes.
Vegan options: Coconut oil, Olive oil, Unsweetened applesauce.
Use 1/2 cup. Swap in muffins and quick breads.
Missing something else? Search all 48 ingredients in the substitute finder.