Butter
DairyA solid dairy fat made from churned cream, used in baking, cooking, and as a spread. Adds richness, flavor, and tenderness to baked goods.
6 substitutes
Substitutes
Coconut Oil
1:1Works great in baking. Use refined coconut oil for a neutral flavor, or virgin for a subtle coconut taste. Solid at room temperature like butter, making it ideal for most baking applications.
Olive Oil
3/4 cup per 1 cup butterUse 3/4 the amount since oil is 100% fat while butter is ~80% fat. Works well in savory dishes and some moist baked goods like quick breads. Adds a subtle fruity flavor.
Ghee
1:1Clarified butter with milk solids removed. Has a higher smoke point and more intense butter flavor. Perfect 1:1 swap in almost all recipes.
Reduces fat significantly. Results in a moister, denser texture. Adds subtle sweetness. Best when replacing only half the butter called for.
Mashed Avocado
1:1Adds healthy monounsaturated fats and a creamy texture. Can impart a green tint and subtle flavor. Works best in chocolate recipes where the color won't matter.
Vegetable Oil
7/8 cup per 1 cup butterUse slightly less oil since it's pure fat. Makes baked goods moister and denser. Good neutral-flavor option.